Ingredients
- 2 eggs
- ¾ cup coconut milk (organic, full fat)
- ¼ cup coconut sugar
- 3 tablespoons coconut oil
- ⅓ cup sour cream
- 1 teaspoon vanilla or almond extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup shredded unsweetened coconut
- Coconut cooking spray
Instructions
- Prepare the Wet Ingredients: In a large mixing bowl, whisk the eggs until frothy and fluffy (about 60 seconds). Add the coconut milk and coconut oil, whisking for another 30-45 seconds.
- Add Sugar and Flavorings: Add the coconut sugar, vanilla or almond extract, and sour cream. Whisk for about 60 seconds until well combined.
- Incorporate Dry Ingredients: Sift the flour, baking powder, and sea salt into the wet mixture, blending well. Fold in the shredded coconut.
- Cook the Pancakes: Heat a 10-inch non-stick skillet over medium heat and coat it lightly with coconut cooking spray. Pour about ¼ to ⅓ cup of batter per pancake, cooking two pancakes at a time (don’t overcrowd the skillet). Let the pancakes cook for about 2-2 ½ minutes on the first side. The edges will begin to bubble, and the batter will lose its shine. Gently flip and cook for another 2 ½ minutes on the other side.
- Serve and Enjoy: Remove the pancakes to a plate and repeat, re-spraying the skillet as needed, until all the batter is used. Serve immediately with butter and syrup, or fresh berries!
Notes
- For extra flavor, you can add a sprinkle of cinnamon or nutmeg to the batter.
- Try topping the pancakes with toasted shredded coconut or chopped tropical fruit for added texture.
- These pancakes are naturally dairy-free if you use dairy-free sour cream.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 170
- Sugar: 5g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
