Fluffy Coconut Cream Pancakes (Print Version)
# Ingredients:
→ Pancake Batter
01 -
2 eggs
02 -
3/4 cup organic full fat coconut milk
03 -
1/4 cup coconut sugar
04 -
3 tablespoons coconut oil
05 -
1/3 cup sour cream
06 -
1 teaspoon vanilla or almond extract
07 -
1 cup all-purpose flour
08 -
2 teaspoons baking powder
09 -
1/4 teaspoon sea salt
10 -
1/2 cup unsweetened shredded coconut
11 -
Coconut cooking spray
# Instructions:
01 -
In a large mixing bowl, whisk the eggs until frothy and fluffy (about 60 seconds). Add the coconut milk and oil and whisk another 30-45 seconds. Add the coconut sugar, vanilla extract and sour cream and whisk about 60 seconds.
02 -
Sift the flour and baking powder into the wet mixture and blend well. Fold in the shredded coconut until fully incorporated.
03 -
Heat a large (about 10" diameter) non-stick skillet over medium heat. When hot, coat lightly with coconut cooking spray. Pour about 1/4 to 1/3 cup batter per pancake, cooking two pancakes at a time without crowding the skillet.
04 -
Cook pancakes over medium to medium-low heat for about 2 to 2 1/2 minutes on the first side. The edges will begin to bubble and the batter will start to lose its shine. Gently flip and cook another 2 1/2 minutes on the other side.
05 -
Remove to a plate and repeat the process, re-spraying the skillet as needed, until all the batter is used. Serve immediately with butter and syrup or fresh berries.
# Notes:
01 -
The pancakes will have a subtle coconut flavor from the multiple coconut ingredients.
02 -
For best results, ensure your skillet is properly heated before adding the batter.