Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, coconut pancakes with coconut syrup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Coconut pancakes with coconut syrup is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Coconut pancakes with coconut syrup is something which I have loved my entire life.
My Son Tad and his wife Laura brought some Coconut Syrup back from their recent Hawaiian honeymoon and he fixed me banana pancakes and Coconut syrup. 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.
To begin with this particular recipe, we must prepare a few ingredients. You can have coconut pancakes with coconut syrup using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Coconut pancakes with coconut syrup:
- Take 1-1/2 cups flour
- Get 2 teaspoon baking powder
- Get 1/4 teaspoon salt
- Take 3 tablespoon sugar
- Get 1/4 cup freshly shredded coconut
- Prepare 2 small-sized eggs (1 large egg)
- Make ready 1 cup coconut milk
- Get 2 tablespoon coconut oil (vegetable oil or melted butter)
- Prepare 1 teaspoon coconut extract
- Make ready 1/2 teaspoon vanilla extract
- Make ready 1 teaspoon ground pepper
- Get Coconut syrup
- Make ready 1 cup coconut milk
- Get 1/4 cup sugar
- Get 1 teaspoon cornstarch
- Make ready 1/8 teaspoon vanilla
Amazing coconut flour pancakes served with an optional fresh wild blueberry maple syrup! Coconut flour is naturally grain and gluten free. This makes it a great flour to use in baking (and of course, pancakes) for people with celiac disease or who are sensitive to wheat and other grains. I've also made coconut syrup to go with the coconut pancakes.
Instructions to make Coconut pancakes with coconut syrup:
- Start by mixing the dry ingredients (flour, baking powder, salt, sugar, and shredded coconut) in a bowl
- In another bowl, mix the wet ingredients (eggs, milk, oil and flavours)
- Then combine the wet and dry ingredients mixing properly but not for too long.
- Leave for 2-3 minutes, then add the pepper (if you like it a bit spicy like me)
- Heat up some butter in a frying pan on medium heat, pour some of the pancake batter (1 used the 1/4 cup measurement)
- Allow to cook for 2 minutes till bubbles form on top, flip to the other side and cook for another 2 minutes. Remove in a plate and repeat this process till all the batter is exhausted.
- Serve warm with splash and sprinkle of coconut syrup, shredded coconuts and chopped nuts.
- To make the coconut syrup, dissolve the corn starch in the coconut milk in a pot, add the sugar and bring to a boil while stirring continously, after 2 minutes, bring it down, mix in the vanilla and allow to cool down a bit before use.
Followed by a glass of tender coconut water, it makes a very healthy and tasty breakfast which at the same time is packed with protein and fiber and a great deal of nutrients and antioxients from coconut water. These coconut flour pancakes freeze very well and there's no need to thaw them. Just pop a frozen stack in the microwave to reheat any time you want! This easy recipe for fluffy gluten free pancakes is a tasty breakfast treat. Enjoy these keto pancakes with your favorite low carb syrup or eat them.
So that’s going to wrap this up for this special food coconut pancakes with coconut syrup recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
