Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, coconut pancakes with coconut maple syrup (small batch). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Coconut Pancakes with Coconut Maple Syrup (Small Batch) is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Coconut Pancakes with Coconut Maple Syrup (Small Batch) is something that I have loved my entire life. They are nice and they look wonderful.
These Coconut Flour Pancakes are amazingly fluffy and naturally gluten-free. They're a great low-carb alternative to traditional pancakes, with extra Texture-wise you can make this pancake recipe with water instead of syrup, but readers have reported that this makes them too salty. This coconut pancake recipe is topped with coconut and fresh organic raspberries to give it some Canadian flair!
To begin with this particular recipe, we must prepare a few ingredients. You can have coconut pancakes with coconut maple syrup (small batch) using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Pancakes with Coconut Maple Syrup (Small Batch):
- Make ready For the batter:
- Get 1 large egg
- Take 1/4 cup whipping cream
- Make ready 1/2 cup coconut milk (shake the can well before opening to incorporate the fat and cream solids with the liquid)
- Get 1/2 teaspoon coconut extract
- Take 1 teaspoon distilled white vinegar (to tenderize the flour)
- Make ready 1 Tablespoon sugar
- Take 2/3 cup All Purpose flour
- Make ready 1/3 teaspoon kosher salt
- Take 1 teaspoon baking powder
- Make ready 1/2 teaspoon baking soda
- Make ready 2 Tablespoons butter, melted
- Take For the syrup:
- Prepare 3 Tablespoons coconut milk
- Make ready 2 Tablespoons maple syrup
- Make ready 1 teaspoon brown sugar
- Get 1 Tablespoon butter
- Prepare 1/2 teaspoon coconut extract
- Take 1 good pinch of salt
Dare I say, better than sex? These whole wheat coconut pancakes are fluffy, light and delicious! This healthy recipe is perfect for lazy This wholesome coconut pancakes recipe is made with whole wheat flour, coconut milk or fresh Suggested toppings: Real maple syrup, or a spoonful of fruit compote would be lovely as well. The best light and fluffy coconut pancakes!
Instructions to make Coconut Pancakes with Coconut Maple Syrup (Small Batch):
- In a mixing bowl, combine egg, whipping cream, coconut milk, vanilla extract, vinegar, and sugar for batter and whisk thoroughly until it has a soft pastel yellow color to it.
- Then add flour, salt, baking powder, baking soda, and 2 Tablespoons melted butter and whisk or stir again just to combine thoroughly, and until you have a fairly smooth batter.
- While the batter is resting, make your syrup. Combine all syrup ingredients in a small saucepan over medium heat until all the butter and sugar are melted. (Or you can microwave it, first for about 20 seconds, then stir, and then another 10 seconds.) Keep your syrup warm on the lowest possible stove setting, or just zap it for about 15 seconds right before you drizzle it over your pancakes.
- Griddle your pancakes on a lightly buttered griddle/non-stick pan/cast iron pan/whatever you griddle your pancakes on, preheated to medium, using about 1/4 cup batter for each pancake, flipping when you begin to see little bubbles appear all over the pancake. That usually takes about 3 minutes on the first side, and only about 30 to 45 seconds on the second side to finish.
- Since this is a small batch of pancakes, you probably won't have to adjust your heat, but if you're making a large batch, you do want to manage the heat, adjusting it down just a bit if you find that your pancakes are starting to brown too much before it's time to flip.
- Drizzle some of that sweet-salty-nutty-buttery Coconut Maple Syrup over your Coconut Pancakes, close your eyes for a moment so you can inhale that warm sunny feeling of coconuts on a cold winter's morning, then open 'em back up again and ENJOY. :)
These pancakes are so good, they may not make it out of the pan. Always add more oil when frying the next batch, or it may stick. Also, you may need to lower the Simply combine the coconut milk and syrup, stirring well. Adjust the flavors by adding more. Light and fluffy coconut pancakes made with coconut milk, topped with toasted coconut, and served with coconut pancake syrup.
So that’s going to wrap it up for this exceptional food coconut pancakes with coconut maple syrup (small batch) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
