Description
Coconut cream pancakes that will delight your breakfast!
Ingredients
Scale
- 2 eggs
- 3/4 cup coconut milk, organic full fat
- ¼ cup coconut sugar
- 3 Tbl. coconut oil
- 1/3 cup sour cream
- 1 tsp. vanilla or almond extract
- 1 cup all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. sea salt
- ½ cup shredded coconut, unsweetened
- Coconut cooking spray
Instructions
- In a large mixing bowl, put the eggs and whisk together until frothy and fluffy (about 60 seconds).
- Add the coconut milk and oil and whisk another 30-45 seconds.
- Add the coconut sugar, vanilla, and sour cream and whisk about 60 seconds.
- Sift in the flour and baking powder into the wet mixture and blend well.
- Fold in the shredded coconut.
- In a large (about 10” diameter) non-stick skillet over medium heat, let the skillet get hot then coat it lightly with cooking spray.
- Pour about ¼ to 1/3 cup batter per pancake grilling two pancakes at a time. Don’t crowd the skillet.
- Let the pancakes cook over medium to medium low heat about 2 to 2 ½ minutes on the first side. (The edges of the pancake will begin to bubble and the batter starts to lose its shine.)
- Gently flip and cook another about 2 ½ minutes on the other side.
- Remove to a plate and repeat, re-spraying the skillet as needed, until all the batter is done.
- Serve immediately with butter and syrup or fresh berries!
Notes
- Ensure that the skillet is well-heated for better pancake texture.
- Adjust cooking time as needed based on stove and skillet type.
- Can be served with various toppings like fruits or syrups.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 190
- Sugar: 5g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg