Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, coconut pancakes with coconut maple syrup (small batch). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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!
Coconut Pancakes with Coconut Maple Syrup (Small Batch) is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Coconut Pancakes with Coconut Maple Syrup (Small Batch) is something which I have loved my entire life.
To get started with this particular recipe, we have to 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 cook that.
The ingredients needed to make Coconut Pancakes with Coconut Maple Syrup (Small Batch):
- Take For the batter:
- Get 1 large egg
- Get 1/4 cup whipping cream
- Take 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
- Make ready 1 teaspoon distilled white vinegar (to tenderize the flour)
- Make ready 1 Tablespoon sugar
- Prepare 2/3 cup All Purpose flour
- Get 1/3 teaspoon kosher salt
- Make ready 1 teaspoon baking powder
- Make ready 1/2 teaspoon baking soda
- Get 2 Tablespoons butter, melted
- Get For the syrup:
- Prepare 3 Tablespoons coconut milk
- Get 2 Tablespoons maple syrup
- Prepare 1 teaspoon brown sugar
- Make ready 1 Tablespoon butter
- Take 1/2 teaspoon coconut extract
- Take 1 good pinch of salt
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. Fluffy toasted coconut vegan pancakes made with spelt flour, natural sweeteners, and toasted shredded coconut. So delicious you'll think My favorite toppings are more toasted coconut and a drizzle of maple syrup or agave. The result is something out of this world.
Steps 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. :)
Dare I say, better than sex? Everyone loved the coconut flour pancakes I made this morning. I only made a small batch but these pancakes are so dense and filling, you don't need much to feel satisfied. Coconut flour pancakes are extremely nutritious, much more so than pancakes made with regular flour. Light and fluffy coconut pancakes made with coconut milk, topped with toasted coconut, and served with coconut pancake syrup.
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