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Coconut Milk Pancake Recipe

Coconut Milk Pancake Recipe
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★★★★★

5.3 from 9 reviews

Delight in these fluffy and rich Coconut Milk Pancakes made with organic full-fat coconut milk, coconut sugar, and shredded coconut for a tropical twist on a classic breakfast favorite. These pancakes are tender, flavorful, and perfect for a cozy morning treat or brunch.

Ingredients

Scale

Wet Ingredients

  • 2 eggs
  • 3/4 cup organic full-fat coconut milk
  • 3 tablespoons coconut oil
  • 1/3 cup sour cream
  • 1 teaspoon vanilla or almond extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut sugar
  • 1/2 cup unsweetened shredded coconut

Other

  • Coconut cooking spray

Instructions

  1. Whisk the eggs: In a large mixing bowl, whisk the eggs vigorously until they become frothy and fluffy, which should take about 60 seconds.
  2. Add wet ingredients: Pour in the coconut milk and melted coconut oil, then whisk the mixture for another 30 to 45 seconds until well combined.
  3. Mix in sweeteners and flavor: Add the coconut sugar, vanilla or almond extract, and sour cream. Whisk everything together for about 60 seconds until smooth.
  4. Add dry ingredients: Sift the flour and baking powder into the wet mixture to avoid lumps and blend well until just combined.
  5. Fold in coconut: Gently fold in the shredded coconut to evenly distribute it throughout the batter.
  6. Prepare skillet: Heat a large non-stick skillet (about 10 inches in diameter) over medium heat. Once hot, lightly coat the surface with coconut cooking spray.
  7. Cook pancakes: Pour about 1/4 to 1/3 cup of batter per pancake onto the skillet, cooking two pancakes at a time without crowding. Cook for 2 to 2 1/2 minutes until edges bubble and the batter loses its shine.
  8. Flip pancakes: Carefully flip each pancake and cook for an additional 2 1/2 minutes on the other side until golden brown and cooked through.
  9. Repeat cooking: Remove cooked pancakes to a plate and re-spray the skillet as needed. Continue until all batter is used.
  10. Serve: Serve pancakes immediately with your choice of butter, syrup, or fresh berries for a delicious breakfast.

Notes

  • Use full-fat coconut milk for richer flavor and better texture.
  • If you prefer, substitute almond extract for vanilla for a nutty flavor.
  • Make sure not to overcrowd the skillet to ensure even cooking.
  • Adjust cooking time slightly depending on skillet and heat intensity.
  • Pancakes can be kept warm in an oven set to low heat while finishing the batch.

Nutrition

Keywords: coconut milk pancakes, coconut breakfast recipe, fluffy pancakes, tropical pancakes, coconut sugar pancakes

Find it online: https://freshrecipehub.com/coconut-milk-pancake-recipe/