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The Boat Shed Kitchen

Fluffy Coconut Pancakes

These pancakes are airy yet indulgent, thanks to creamy coconut milk and sour cream. With a touch of coconut sugar and golden edges from coconut oil, they’ll have everyone reaching for seconds.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 medium pancakes
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 eggs
  • ¾ cup full-fat coconut milk organic
  • 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 cooking spray for skillet

Method
 

  1. Whisk eggs until fluffy. Add coconut milk and oil, and whisk again.
  2. Mix in coconut sugar, sour cream, and extract.
  3. Sift in flour and baking powder; add salt. Fold until smooth.
  4. Stir in shredded coconut.
  5. Heat non-stick skillet and spray with coconut oil.
  6. Pour batter into rounds (¼ to ⅓ cup each) and cook 2–2½ minutes.
  7. See full steps with tips & photos → https://theboatshedcafe.com/fluffy-coconut-pancakes/

Notes

  • For extra fluffiness, don’t overmix the batter after adding the flour.
  • If using canned coconut milk, shake it well first — or stir to combine cream and liquid.
  • Almond extract adds a lovely twist if you want to change it up from vanilla.