Coconut Cream Pancakes
Coconut cream pancakes are a delightful breakfast treat that transports you to a tropical paradise with every bite. Fluffy and rich, these pancakes are made with creamy coconut milk and shredded coconut, delivering a sweet, satisfying flavor perfect for lazy weekend brunches or quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Makes approximately 8 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Tropical
Ingredients
Scale
- 2 eggs
- 3/4 cup organic full-fat coconut milk
- 1/4 cup coconut sugar
- 3 tablespoons coconut oil
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened shredded coconut
Instructions
- In a large bowl, whisk together eggs until frothy. Add coconut milk and melted coconut oil; mix well.
- Sift in flour, baking powder, and sea salt; stir until just combined. Gently fold in shredded coconut.
- Heat a non-stick skillet over medium heat and coat lightly with cooking spray.
- Pour about 1/4 to 1/3 cup batter per pancake onto the skillet. Cook until bubbles form on the edges (about 2 to 2½ minutes), then flip and cook until golden brown (another couple of minutes).
- Serve warm with desired toppings.
Nutrition
- Serving Size: 1 pancake (approx. 60g)
- Calories: 135
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Find it online: https://kitchenmealplan.com/coconut-cream-pancakes/