coconut crème pancakes

coconut cream pancakes

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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!

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! 

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.

These pancakes, which also can be waffles, are loaded with coconut. Coconut oil, coconut milk and shredded coconut. 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.”

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! 

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. 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! 

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 crème pancakes

Yield: Makes 8-10 (about 4" diameter)

coconut cream pancakes

coconut crème 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
  • ½ cup coconut milk
  • ¼ cup sweetened condensed milk
  • 3 Tbl. coconut oil
  • 1/3 cup sour cream
  • 1 tsp. vanilla
  • 2/3 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 sweetened condensed milk 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.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally


coconut crème pancakes

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