Description

Coconut cream pancakes are a delightful breakfast treat that whisk you away to the tropics with every fluffy bite. These pancakes are infused with rich coconut flavors from both coconut milk and shredded coconut, making them a perfect choice for weekend brunch or special occasions. Easy to prepare with simple ingredients, these pancakes can be customized with various toppings like fresh berries, maple syrup, or even a dollop of coconut yogurt for an extra creamy touch. Not only do they taste fantastic, but they also offer a healthier twist to traditional pancakes, packed with wholesome ingredients that don’t compromise on flavor. Enjoy these light and airy stacks as a delicious start to your day!

Ingredients

Scale

2 eggs
3/4 cup coconut milk, organic full fat
1/4 cup coconut sugar
3 tablespoons coconut oil
1/3 cup sour cream
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup unsweetened shredded coconut
Coconut cooking spray

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Instructions

In a large mixing bowl, whisk the eggs until frothy. Add the coconut milk, melted coconut oil, coconut sugar, vanilla extract, and sour cream; whisk until well combined.
Sift in the flour, baking powder, and sea salt. Gently fold in the shredded coconut until just combined.
Preheat a non-stick skillet over medium heat and lightly coat it with coconut cooking spray.
Pour about 1/4 to 1/3 cup of batter per pancake into the skillet. Cook for 2 to 2½ minutes until bubbles form on the surface and edges look set. Flip and cook for another 2½ minutes until golden brown.
Remove cooked pancakes from the skillet and repeat until all batter is used.

Nutrition

Serving Size: 2 pancakes
Calories: 320
Sugar: 10g
Sodium: 210mg
Fat: 18g
Saturated Fat: 14g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 6g
Cholesterol: 70mg