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Coconut Cream Pancakes

coconut cream pancakes
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Indulge in a tropical breakfast treat with these delightful coconut cream pancakes! Fluffy and satisfying, this recipe combines rich coconut milk and shredded coconut for a deliciously creamy bite. Perfect for busy mornings or special family gatherings, these pancakes will transport you straight to a sunny paradise with every mouthful. Not only are they easy to whip up, but they’re also customizable to suit your taste. Top them with fresh berries, maple syrup, or even a sprinkle of nuts for added crunch. Treat yourself and your loved ones to a breakfast that’s sure to bring smiles all around!

Ingredients

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  • 2 eggs
  • 3/4 cup coconut milk (organic full fat)
  • 1/4 cup coconut sugar
  • 3 tablespoons coconut oil (melted)
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup unsweetened shredded coconut
  • Coconut cooking spray

Instructions

  1. In a large bowl, whisk together eggs until frothy. Add coconut milk, melted coconut oil, coconut sugar, vanilla extract, and sour cream; mix until well combined.
  2. In another bowl, sift together the flour, baking powder, and sea salt. Gradually add dry ingredients to the wet mixture and gently stir until just combined. Fold in shredded coconut.
  3. Heat a non-stick skillet over medium heat and lightly grease with coconut cooking spray. Pour 1/4 to 1/3 cup of batter for each pancake. Cook until bubbles form on the edges (about 2-2½ minutes), then flip and cook for an additional 2½ minutes until golden brown.
  4. Serve warm with your favorite toppings.

Nutrition

Find it online: https://homemademealplan.com/coconut-cream-pancakes/