Coconut Cream Pancakes: Your New Weekend Breakfast Bliss

Indulge in fluffy coconut cream pancakes, a perfect blend of tropical flavors for a blissful breakfast experience.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 pancakes

Course: Breakfast

Cuisine: Tropical

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Pancake Batter

2 pieces Eggs Can be substituted with applesauce or yogurt for egg-free versions.
1 cup Coconut Milk Opt for organic full fat for the best flavor, or use almond or oat milk for dairy-free.
2 tablespoons Coconut Oil Enhances moisture; substitute with vegetable oil or melted butter if needed.
1/2 cup Coconut Sugar Can replace with regular sugar or maple syrup, adjusting to taste.
1 teaspoon Vanilla Extract Feel free to substitute with almond extract.
1/2 cup Sour Cream Greek yogurt or buttermilk works as a substitute.
1 1/2 cups All-Purpose Flour For gluten-free, use coconut, almond, or rice flour.
2 teaspoons Baking Powder Ensure it's fresh for best results.
1 pinch Sea Salt Enhances overall flavor.
1/2 cup Shredded Coconut Choose sweetened or unsweetened based on your taste.

For Cooking

1 can Coconut Cooking Spray Can be swapped with oil or butter.

Equipment

mixing bowl
Whisk
non-stick skillet
spatula

Method

Cooking Steps

Whisk together 2 eggs until light and frothy for about 1 minute in a large mixing bowl.
Gradually add in 1 cup of coconut milk, 2 tablespoons of melted coconut oil, 1/2 cup of coconut sugar, 1 teaspoon of vanilla extract, and 1/2 cup of sour cream. Mix until smooth.
Sift in 1 1/2 cups of all-purpose flour and 2 teaspoons of baking powder, stirring gently. Add a pinch of sea salt and fold in 1/2 cup of shredded coconut until evenly mixed.
Preheat a non-stick skillet over medium heat (approximately 350°F). Lightly coat with coconut cooking spray.
Pour 1/4 to 1/3 cup of batter onto the skillet for each pancake. Cook for about 2 to 2.5 minutes until bubbles form around the edges.
Flip and cook for an additional 2 to 2.5 minutes until golden brown.
Serve warm topped with butter, syrup, or fresh fruits.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 5gCalcium: 2mgIron: 5mg

Notes

For gluten-free alternatives, switch all-purpose flour for coconut or almond flour. Leftover pancakes can be stored in an airtight container for up to 3 days.

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