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coconut cream pancakes

Coconut Cream Pancakes: Light and Fluffy Weekend Bliss

Indulge in delicious coconut cream pancakes for a perfect weekend treat. Gluten-free option available!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Tropical
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 pieces Eggs For a vegan option, use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)
  • 1 cup Coconut Milk (organic full fat) Avoid low-fat options
  • 1/4 cup Coconut Sugar Can be replaced with brown sugar or maple syrup
  • 2 tablespoons Coconut Oil Use melted; substitute with avocado or vegetable oil if needed
  • 1/2 cup Sour Cream Greek yogurt or buttermilk can be used as substitutes
  • 1 teaspoon Vanilla or Almond Extract Choose pure extracts for the best flavor
  • 1 cup All-Purpose Flour Opt for gluten-free all-purpose flour for a gluten-free version
  • 2 teaspoons Baking Powder Ensure it's fresh for optimal results
  • 1/4 teaspoon Sea Salt Use quality sea salt for improved taste
  • 1/4 cup Shredded Coconut (unsweetened) Sweetened coconut can be used but may alter sweetness
  • as needed Coconut Cooking Spray Alternatives include neutral cooking spray or coconut oil
Optional Toppings
  • as desired Butter Melts beautifully over warm pancakes
  • as desired Pure Maple Syrup Enhances tropical flavors
  • as desired Fresh Berries Adds a fruity touch

Equipment

  • Mixing Bowl
  • Whisk
  • Skillet
  • spatula

Method
 

Step‑by‑Step Instructions for coconut cream pancakes
  1. In a large mixing bowl, whisk 2 eggs until frothy (about 1 minute). Gradually mix in 1 cup of full-fat coconut milk and 2 tablespoons of melted coconut oil, ensuring smooth consistency.
  2. Add 1/4 cup of coconut sugar, 1 teaspoon of vanilla extract, and 1/2 cup of sour cream to the egg mixture. Whisk until smooth and free from lumps (about 2 minutes).
  3. Sift 1 cup of all-purpose flour and 2 teaspoons of baking powder into the mixture. Gently fold in 1/4 cup of unsweetened shredded coconut using a spatula.
  4. Heat a non-stick skillet over medium heat for about 3 minutes. Lightly coat with coconut cooking spray or coconut oil.
  5. Pour 1/4 to 1/3 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 2 minutes until golden.
  6. Continue cooking remaining batter, reapplying spray as necessary. Serve immediately topped with butter, syrup, or berries.

Nutrition

Serving: 1pancakesCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

These coconut cream pancakes are versatile and cater to both breakfast and dessert cravings. Perfect for different dietary needs!

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