Dive into the irresistible world of Coconut Cream Pancakes, where the rich, creamy goodness of coconut milk and the comforting fluffiness of pancakes come together for a delectable breakfast experience. These pancakes are a true tropical treat, perfect for starting your day with a burst of flavor and a touch of island-inspired indulgence.
1. 1. Preheat the Pan: Begin by heating a non-stick skillet or griddle over medium heat and lightly coating it with the coconut cooking spray.
2. 2. Mix the Wet Ingredients: In a large bowl, whisk together the eggs, coconut milk, coconut sugar, melted coconut oil, sour cream, and vanilla extract. This creates the smooth, creamy base for the pancake batter.
3. 3. Combine the Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking powder, sea salt, and shredded coconut. Carefully incorporating the dry ingredients into the wet ingredients will result in the ideal pancake consistency.
4. 4. Cook the Pancakes: Pour about 1/4 cup of the batter per pancake onto the preheated skillet or griddle. Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes until they are golden brown.
5. 5. Serve and Enjoy: Stack the Coconut Cream Pancakes, top them with additional shredded coconut, drizzle with your favorite syrup, and savor the tropical flavors.
Coconut Cream Pancakes can be easily adapted to suit various dietary preferences and personal tastes. For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend. To make the pancakes dairy-free, replace the sour cream with a non-dairy alternative, such as coconut yogurt or almond-based sour cream.
Keywords: coconut, pancakes, breakfast
Find it online: https://www.basterecipes.com/coconut-cream-pancakes/