Step 1: Prepare Your Wet Ingredients
Start by cracking eggs into a large mixing bowl. Whisk them vigorously for about 60 seconds until they look frothy and light. Then add your coconut milk and melted coconut oil. Whisk this mixture for another 30-45 seconds until everything combines well.

Step 2: Add Remaining Wet Ingredients
Mix in the coconut sugar, vanilla extract, and sour cream. Whisk everything together for about 60 seconds. The mixture should look smooth and creamy at this point.

Step 3: Combine Dry Ingredients
Sift the flour and baking powder directly into your wet mixture. Add the sea salt as well. Gently blend everything together, but don’t overmix. The batter should have some small lumps – this is normal and actually helps create fluffy pancakes.

Step 4: Add the Coconut
Fold in the shredded coconut using a spatula. Mix just enough to distribute the coconut evenly throughout the batter.

Step 5: Cook the Pancakes
Heat a large non-stick skillet (about 10 inches) over medium heat. Let it get hot, then spray lightly with coconut cooking spray. Pour 1/4 to 1/3 cup of batter per pancake. Cook only two pancakes at a time to avoid crowding.

Step 6: Watch for the Right Time to Flip
Cook the pancakes for 2 to 2.5 minutes on the first side. You’ll know they’re ready when the edges start bubbling and the batter loses its shiny appearance. Flip gently and cook for another 2.5 minutes on the other side.

Step 7: Finish and Serve
Remove finished pancakes to a plate and repeat the process. Re-spray your pan as needed between batches. Serve immediately while they’re hot and fluffy.