coconut cream pancakes
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Indulge in the perfect weekend treat with coconut cream pancakes. Loaded with coconut oil, milk, and shredded coconut, these fluffy pancakes are a delicious delight.
Pancake Recipe
Coconut cream pancakes are the perfect weekend or special occasion treat. Loaded with healthy coconut oil, milk and shredded coconut, this is a homerun!
Coconut Pancakes
Weekends are probably the highlight of most people’s week. And, why not make each morning special, especially when it’s a long weekend like Labor Day, maybe a special weekend like Mother’s or Father’s Day. Here’s the best pancake recipe you’ll need, so tuck it in your file!
Coconut Milk Pancake Recipe
Now you don’t even need a special weekend to makes these coconut crème pancakes! They’re special and should be enjoyed annnneeeetime. And, don’t forget, if you want to use these as a dessert pancake, go for it. Yep, they’re that light, fluffy and boholicious.
How to Make Coconut Pancakes
These pancakes, which also can be waffles, are loaded with coconut. Coconut oil, coconut milk and shredded coconut.
And, one more thing, be sure to use full fat coconut cream milk. You want all the deliciousness to come through.
Of course, I love it, so the more the better for my palate.
If you want to make them gluten-free, then just swap out the regular flour with something like coconut, rice, oatmeal or almond, and you’re in business!
Coconut Milk Recipes
I cook often with coconut milk in my recipes. When I’m giving foods an Asian twist, I turn to coconut milk. Coconut milk can be thick or thin. “When making thick milk, manufacturers grate the flesh of mature coconuts, then squeeze it through cheesecloth to extract the liquid. Thick milk retains more fat than thin milk.”
Pancakes with Coconut Milk
Coconut milk comes in quite a few varieties and is very mainstream today. From using it in your coffee and tea to adding it to cereal, oatmeal, smoothies and more recipes, coconut milk can give you lots of extra vitamins and nutrition.
Coconut Oil
Oh, so many oils out there from which to choose. Let’s look at coconut oil. Yes, a little pricer, but you can get the big version of it at Costco and you’ll save money and be healthier in the long run.
We’re always looking for healthy fatty acids, and coconut oil is that. These fatty acids can act like a booster in your body encouraging your body to burn fat. And, we all want to burn more fat. Coconut oil also is good for your good cholesterol (HDL). And, there’s some expert health thoughts that it does help to reduce heart disease risk. Check out this article from WebMD on the health benefits. Remember, EDUCATE YOURSELF!
And, if you’re interested in more protein in your pancakes, well, then try this pancake recipe! About 30 grams of protein in 5 big pancakes!
Coconut Cooking
Coconut and cooking with it in the various shapes and forms has been around for a long time.
I can remember Mom buying whole coconuts, always a delicacy in our house, and using a hammer to crack it open. Coconut cooking was big in our household way back in the day.
Coconut Milk Pancake
We kids loved sipping the sweet watery juice and then digging the coconut from the shell. Mom had to make us skedaddle so she could use the sweet tender coconut meat in her recipe!
Coconut Oil for Pancakes
Cooking with coconut oil has healthy and cooking benefits. Because of its high fat concentration, cooking with coconut oil meals you can use high heat. Coconut oil is a great option for stir-frying as well as sauteing. Consider another oil if you’re deep-frying.
coconut cream pancakes
Coconut cream pancakes are the perfect weekend or special occasion treat. Loaded with healthy coconut oil, milk and shredded coconut, this is a homerun!
Ingredients
- 2 eggs
- 3/4 cup coconut milk, organic full fat
- ¼ cup coconut sugar
- 3 Tbl. coconut oil
- 1/3 cup sour cream
- 1 tsp. vanilla or almond extract
- 1 cup all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. sea salt
- ½ cup shredded coconut, unsweetened
- Coconut cooking spray
Instructions
- In a large mixing bowl, put the eggs and whisk together until frothy and fluffy (about 60 seconds). Add the coconut milk and oil and whisk another 30-45 seconds. Add the coconut sugar, vanilla and sour cream and whisk about 60 seconds.
- Sift in the flour and baking powder into the wet mixture and blend well. Fold in the shredded coconut.
- In a large (about 10” diameter) non-stick skillet over medium heat, let the skillet get hot then coat it lightly with cooking spray. Pour about ¼ to 1/3 cup batter per pancake grilling two pancakes at a time. Don’t crowd the skillet.
- Let the pancakes cook over medium to medium low heat about 2 to 2 ½ minutes on the first side. (The edges of the pancake will begin to bubble and the batter starts to lose its shine.) Gently flip and cook another about 2 ½ minutes on the other side.
- Remove to a plate and repeat, re-spraying the skillet as needed, until all the batter is done.
- Serve immediately with butter and syrup or fresh berries!
Notes
You can use sweetened shredded coconut if you want a sweeter taste. However, with syrup, you're talking a very sweet pancake. Using unsweetened coconut gives you the taste and texture without the overriding sweet.
I made these and had to modify a few things and I thought I’d share for other readers. I needed them to be gluten free so I used oat flour which I ground up myself. I used maple syrup instead of sugar and I added a scoop of collagen and walnuts to up the protein. My son really enjoyed them and the texture from the coconut and oats are delicious. Thanks for a recipe that is adaptable.
April!!! WOWZEEEE! What great adaptations! And, your son’s apprroval is the BEST indicator of results! Thanks for chiming in and letting everyone know. I love when y’all share these changes b/c it helps so many others and also really helps me when answering questions about the recipe and if one thing or another can be changed. Thank you, luv! xoxx ally
can you make this recipe without the sour cream?
Hi, Judi, yes, you can, I’d suggest buttermilk or plain Greek yogurt (you could also use creme fraiche). What the sour cream does is to enhance their texture, making them lighter and fluffier, by providing a bit of acidity and fat, similar to how buttermilk works, resulting in a slightly tangy flavor and a more tender pancake overall. There’s also dairy free versions of sour cream and yogurt. Not sure about buttermilk. Hope this helps! xoxx ally
Omg. I just made them. They come out so soft and delicious.
Thanks for sharing mama Ally.
Nazeli!!! You’ve made my day!! Thank you, luv! xoxx Mama Ally
Ally, what would the measure be to substitute AP Flour for almond flour?
Hi, Tuki! I’d try 1:to:1. Why don’t you put in half of it and check the thickness of your batter and then add more as needed. I’ve not used almond flour, and I’m not sure you’ll get the rise, so be sure to add that baking powder, luv! xoxx ally
We are eating right now !!! OMG so very good- made 2 batches as outlined in recipe exactly and they are so nice fluffy and a change from other recipes. Also- tip: served with pineapple tidbits and maple syrup- 🙏
Cathy Cathy!!! You have no idea how you’ve made my day! Thank you luv! And, I love the addition of pinapple tidbits and syrup! xoxx ally
Hello, these look amazing…is there any substitute for the eggs in this recipe as my Grandson is allergic. Thank you.
Hi Rose! You could try applesauce, bananas or yogurt ( plain Greek). I’d do 1/2 cup of the yogurt. Please let me know! Xoxxx ally
Ally, I can’t wait to make these pancakes! Quick question, would this batter also work for waffles?
Thank you!
Sheree Zink
Sheree! OMG, I hope you love them as we do. And, YES, for sure, you can use as waffle batter. I would add a tad LESS liquid to make the batter a little thicker. Make sense? Please please LMK! xoxx ally
Can u use avocado oil instead of coconut oil?
Hi, Brandi, I haven’t tried avocado oil. The coconut oil gives it more coconutEEE taste. But, certainly try avocado and see what you think. xoxx ally
The recipes don’t print out for some reason!!
Hi, Mona, thank you for letting me know. I’ll check w/my techie on this and see if it could be on my end. I just tried and it printed for me. Anyway, I hope you were able to get the ingredients and steps to make these deeeelish pancakes! xoxx ally
Can you use coconut cream instead of coconut milk?
Yes, that should work, Jackie, if you need more liquid (the coconut cream is thicker of course), you could add a splash of nut milk or cow’s milk. Let me know! xoxx ally
We made these for part of our breakfast for dinner and they were delicious! Thanks for sharing
Jenny! Greetings from Tuscany! Thank you soooooooooooo much for letting me know how much you enjoyed these coconut cream pancakes! We love them, too, and I’m always just adding a little more shredded coconut to them when I serve! xox