Description

These fluffy coconut cream pancakes are a delightful twist on the classic breakfast favorite. Made with rich coconut milk, coconut oil, and shredded coconut, these pancakes offer a tropical flavor and tender texture. Perfectly balanced with a hint of vanilla or almond extract and sweetened with coconut sugar, they make a delicious and comforting morning treat. Serve warm with butter, syrup, and fresh berries for a satisfying and visually appealing breakfast.

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

For Cooking and Serving

Coconut cooking spray
Butter, for topping
Syrup, for serving
Fresh berries, for garnish

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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 frothy and fluffy to incorporate air for extra fluffy pancakes.
Add Wet Ingredients: Pour in the coconut milk and coconut oil, whisking another 30-45 seconds to blend. Then add the coconut sugar, vanilla or almond extract, and sour cream, whisking thoroughly for about 60 seconds to combine all wet ingredients smoothly.
Incorporate Dry Ingredients: Sift the all-purpose flour and baking powder directly into the bowl with the wet ingredients. Add the sea salt and gently whisk or stir until just combined, taking care not to overmix the batter.
Fold in Shredded Coconut: Add the unsweetened shredded coconut and carefully fold it into the batter using a spatula to distribute it evenly.
Heat the Skillet: Place a large non-stick skillet (about 10-inch diameter) over medium heat. Allow it to heat thoroughly, then lightly coat with coconut cooking spray.
Cook the Pancakes: Pour about 1/4 to 1/3 cup of batter per pancake into the skillet, cooking two at a time without overcrowding. Cook for 2 to 2 1/2 minutes on the first side until bubbles appear at the edges and the surface loses its shine.
Flip and Finish: Flip each pancake carefully and cook for another 2 1/2 minutes until golden brown and cooked through.
Repeat: Remove cooked pancakes to a plate, re-spray the skillet as needed, and repeat until all batter is used.
Serve: Serve the pancakes immediately topped with butter, syrup, and fresh berries as desired for a delicious breakfast experience.

Notes

For extra fluffiness, avoid overmixing the batter once flour is added.
You can substitute almond extract with vanilla extract depending on your preference.
Use a non-stick skillet or well-seasoned pan for best results.
Adjust the heat as necessary to prevent burning while ensuring the pancakes cook through.
Fresh berries or a drizzle of coconut syrup complement these pancakes beautifully.