Ingredients
2 eggs
¾ cup full-fat coconut milk
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 unsweetened shredded coconut
Coconut oil spray for cooking
Instructions
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In a large bowl, whisk eggs until frothy (about 1 minute).
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Add coconut milk and coconut oil; whisk another 30–45 seconds.
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Add coconut sugar, sour cream, and extract; whisk 1 minute.
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Sift in flour and baking powder. Stir gently to combine.
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Fold in shredded coconut.
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Preheat a non-stick skillet over medium heat. Spray with coconut oil.
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Pour ¼ to ⅓ cup batter per pancake. Cook for 2–2½ minutes until bubbles form and edges firm.
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Flip gently; cook another 2½ minutes.
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Repeat with remaining batter.
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Serve warm with butter, syrup, or fresh fruit.
Notes
- For a dairy-free version, substitute sour cream with non-dairy yogurt.
- Keep pancakes warm in a low oven while finishing the batch.
- Great topped with toasted coconut, bananas, or maple syrup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: skillet
- Cuisine: tropical, american
- Diet: Vegetarian
