Description
Indulge in a tropical breakfast delight with these Sweet Coconut Cream Pancakes. Fluffy, coconut-infused pancakes that are perfect for a leisurely morning treat.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
Wet Ingredients:
- 2 large eggs
- ¾ cup full-fat coconut milk
- ¼ cup coconut sugar
- 3 tablespoons melted coconut oil
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
Additions:
- ½ cup unsweetened shredded coconut
Instructions
- Whisk Eggs: In a large mixing bowl, whisk eggs until light and frothy, about 1 minute.
- Combine Ingredients: Add coconut milk, coconut sugar, melted coconut oil, sour cream, and vanilla; whisk until smooth. Sift in flour, baking powder, and sea salt; gently fold until just combined. Stir in shredded coconut.
- Cook Pancakes: Heat a lightly oiled nonstick skillet over medium heat. Pour ¼ cup batter for each pancake and cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook an additional 2 minutes until golden brown.
- Serve: Serve warm with syrup, fresh fruit, or extra coconut flakes.
Notes
- For a lighter version, replace sour cream with Greek yogurt.
- To make gluten-free, use a 1:1 gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
