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coconut cream pancakes

Coconut Cream Pancakes for a Tropical Morning Escape

Delicious coconut cream pancakes perfect for breakfast, enhancing your mornings with tropical flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Tropical
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 2 eggs Eggs Provides structure and moisture. Alternative: Use ½ cup of applesauce or 1 banana for egg-free variations.
  • 3/4 cup Coconut milk, organic full-fat Adds creaminess and coconut flavor. Substitution: Almond milk for a non-coconut variant.
  • 1/4 cup Coconut sugar Sweetens the batter with a mild caramel flavor. Substitution: Brown sugar or agave syrup for different sweetness profiles.
  • 3 tablespoons Coconut oil Enhances flavor and texture, lending moisture. Alternative: Other vegetable oils can also work.
  • 1/3 cup Sour cream Contributes to a fluffy texture and slight tang. Substitution: Greek yogurt for a healthier option; use buttermilk for a similar effect.
  • 1 teaspoon Vanilla or almond extract Adds aromatic flavor. No substitution needed but can skip in a pinch.
  • 1 cup All-purpose flour The base for structure. Substitution: For gluten-free, use a gluten-free flour blend.
  • 2 teaspoons Baking powder Provides leavening to give pancakes their fluffy rise. No direct substitute.
  • 1/4 teaspoon Sea salt Balances sweetness and enhances flavors. No substitution needed.
  • 1/2 cup Shredded coconut, unsweetened Adds texture and authentic coconut flavor. Use sweetened if desired for a sweeter pancake.
  • Coconut cooking spray Prevents sticking while cooking. Alternative: Use any non-stick cooking spray or butter.

Equipment

  • mixing bowl
  • Whisk
  • non-stick skillet
  • spatula

Method
 

Instructions
  1. In a large mixing bowl, crack open 2 eggs and whisk them vigorously until they're frothy, about 60 seconds.
  2. Add 3/4 cup of coconut milk, 3 tablespoons of melted coconut oil, 1/4 cup of coconut sugar, 1 teaspoon of vanilla extract, and 1/3 cup of sour cream to the whisked eggs. Whisk together for another 60 seconds until everything is smooth.
  3. Sift 1 cup of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of sea salt into the wet mixture. Gently fold the dry ingredients into the batter until just combined, adding 1/2 cup of shredded coconut.
  4. Preheat a non-stick skillet or griddle over medium heat for about 3 minutes. Lightly spray with coconut cooking spray before pouring approximately 1/4 to 1/3 cup of batter for each pancake.
  5. Cook pancakes for about 2 to 2.5 minutes, until the edges begin to bubble. Gently flip each pancake and cook for another 2.5 minutes until golden brown.
  6. Transfer pancakes to a warm plate and cover with a kitchen towel. Serve warm with butter, maple syrup, or fresh berries.

Nutrition

Serving: 1pancakeCalories: 210kcalCarbohydrates: 28gProtein: 4gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 500IUCalcium: 90mgIron: 1mg

Notes

Ensure batter is pourable; if too thick, add more coconut milk. Store leftovers in an airtight container for up to 3 days. Freeze for longer storage and reheat in a toaster for quick breakfasts.

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