Pancake Tacos with Vanilla Bean Coconut Whipped Cream

1. Refrigerate a can of coconut cream overnight.
2. Place a mixing bowl into the freezer for 10 minutes.
3. Open the refrigerated coconut cream and scoop the hardened cream into the chilled bowl. Pour any liquid/coconut water into a separate glass and save for a smoothie.
4. Using a hand mixer, start to mix the coconut cream for about a minute. Add vanilla bean paste and mix again until creamy and no clumps remain. Place in the fridge while you make the pancakes.
5. Blend together pancake ingredients. Warm butter, coconut oil, or avocado oil in a pan or griddle, then cook your pancakes.
6. Spread whipped cream on each pancake, then top with your desired toppings. I love them with fruit, a drizzle of nut butter, hemp seeds, and granola. Enjoy!