Irresistibly Fluffy Coconut Cream Pancakes You’ll Crave Daily

These coconut cream pancakes are fluffy and delicious, perfect for breakfast or brunch.

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Course: Breakfast

Cuisine: Tropical

Keyword: breakfast recipe, coconut cream pancakes, coconut recipes, easy pancakes, fluffy pancakes, healthy pancakes

Prep Time: 10

Cook Time: 15

Resting Time: 5

Total Time: 30

Servings: pancakes

Calories: 200kcal

Equipment

Mixing Bowl
whisk
Non-stick Skillet

Ingredients

Batter Ingredients

2 whole Eggs Can substitute with applesauce or flax eggs for vegan option.
1 cup Coconut Milk Opt for canned full-fat for best flavor.
1/4 cup Coconut Sugar Regular granulated sugar can be used as a substitute.
2 tablespoons Coconut Oil Can use butter or neutral oil as replacements.
1/2 cup Sour Cream Plain Greek yogurt or buttermilk can serve as alternatives.
1 teaspoon Vanilla or Almond Extract Omit if using other flavored extracts.
1 cup All-Purpose Flour Gluten-free flour can be substituted.
1 tablespoon Baking Powder Key ingredient for fluffiness.
1/4 teaspoon Sea Salt Kosher salt can be used as a substitute.
1/2 cup Shredded Coconut (Unsweetened) Sweetened shredded coconut can be used for extra sweetness.
as needed Coconut Cooking Spray Any non-stick spray or oil will do.

Instructions

Preparation Instructions

Whisk Eggs until frothy and light in a large mixing bowl.
Combine Coconut Milk and melted Coconut Oil, blending until well mixed.
Add Coconut Sugar, Sour Cream, and Vanilla Extract, whisking until smooth.
Incorporate Dry Ingredients by sifting in All-Purpose Flour and Baking Powder; fold in Shredded Coconut gently.
Prepare Your Skillet by preheating it over medium heat and lightly coating with Coconut Cooking Spray.
Pour 1/4 to 1/3 cup of batter for each pancake; cook until edges bubble before flipping.
Serve immediately topped with butter, syrup, or fresh berries.

Notes

For a tropical twist, sprinkle some toasted coconut on top before serving. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition