Coconut Cream Pancakes: The Best Recipe for Weekend Brunch
Coconut cream pancakes are a delicious weekend treat, featuring healthy coconut oil, milk, and shredded coconut.
Equipment
- large mixing bowl
- non-stick skillet
Ingredients
Wet Ingredients
- 2 whole eggs
- ¾ cup coconut milk, organic full fat
- ¾ cup coconut sugar
- 3 tablespoon coconut oil
- ⅓ cup sour cream
- 1 teaspoon vanilla or almond extract
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup shredded coconut, unsweetened
Cooking
- Coconut cooking spray for greasing the skillet
Instructions
- In a large mixing bowl, whisk the eggs until frothy and fluffy (about 60 seconds). Add the coconut milk and coconut oil, whisk for another 30-45 seconds. Add the coconut sugar, vanilla, and sour cream, and whisk again for about 60 seconds.
- Sift the flour and baking powder into the wet mixture and blend well. Fold in the shredded coconut.
- In a large non-stick skillet over medium heat, let the skillet heat up and then lightly coat it with cooking spray. Pour about ¼ to ⅓ cup batter per pancake, cooking two pancakes at a time.
- Cook the pancakes over medium to medium-low heat for about 2 to 2 ½ minutes on the first side. Flip gently and cook for another 2 ½ minutes on the other side.
- Remove to a plate and repeat, re-spraying the skillet as necessary, until all the batter is cooked.
- Serve immediately with butter and syrup or fresh berries.
Notes
You can use sweetened shredded coconut for a sweeter taste, but using unsweetened coconut provides taste and texture without being overly sweet.
Nutrition
Serving: 1pancakeCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 9gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 6gVitamin A: 300IUCalcium: 20mgIron: 1mg
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