Description

These fluffy coconut cream pancakes are a delightful tropical twist on a breakfast classic. Made with rich coconut milk, coconut oil, and shredded coconut, they offer a moist and flavorful bite perfect for starting your day. The batter incorporates sour cream for extra tenderness and coconut sugar for a subtle caramel sweetness. Simple to prepare and cook on the stovetop, these pancakes make a delicious and indulgent morning treat served with butter, syrup, and fresh berries.

Ingredients

Scale

Wet Ingredients

2 eggs
3/4 cup organic full-fat coconut milk
3 tablespoons coconut oil
1/3 cup sour cream
1 teaspoon vanilla or almond extract
1/4 cup coconut sugar

Dry Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup unsweetened shredded coconut

Other

Coconut cooking spray (for cooking)
Butter (for serving)
Syrup (for serving)
Fresh berries (for serving)

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Instructions

Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them vigorously for about 60 seconds until they are frothy and fluffy to incorporate air for extra fluffy pancakes.
Add Wet Ingredients: Pour in the coconut milk and coconut oil, and whisk for another 30-45 seconds to blend completely. Then add the coconut sugar, vanilla or almond extract, and sour cream. Whisk thoroughly for about 60 seconds until all wet ingredients are smoothly combined.
Incorporate Dry Ingredients: Sift the all-purpose flour and baking powder directly into the wet mixture. Add sea salt. Gently whisk or stir just until combined, being careful not to overmix the batter.
Fold in Shredded Coconut: Add the unsweetened shredded coconut to the batter and use a spatula to carefully fold it in, ensuring it is evenly distributed throughout.
Heat the Skillet: Place a large non-stick skillet (about 10-inch diameter) over medium heat and allow it to get hot. Lightly coat with coconut cooking spray.
Cook the Pancakes: Pour about 1/4 to 1/3 cup of batter per pancake into the skillet, making two pancakes at a time without crowding. Cook for 2 to 2 1/2 minutes on the first side until bubbles appear at the edges and the batter loses some of its shine.
Flip and Finish: Carefully flip each pancake and cook for another 2 1/2 minutes or until golden brown and cooked through.
Repeat: Remove cooked pancakes to a plate. Re-spray the skillet as needed and repeat until all the batter is used.
Serve: Enjoy the pancakes immediately while warm, topped with butter, syrup, or fresh berries as desired.

Notes

For extra fluffiness, avoid overmixing the batter once the dry ingredients are added.
Use full-fat coconut milk and coconut oil for the best rich flavor and texture.
Adjust cooking heat as needed to prevent pancakes from browning too quickly or remaining undercooked.
Fresh berries or a dollop of Greek yogurt make excellent toppings for added freshness and nutrition.
The batter can be made ahead and refrigerated for up to 24 hours; stir gently before cooking.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American