Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, coconut pancake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
These Coconut Flour Pancakes are amazingly fluffy and naturally gluten-free. How to Make Coconut Flour Pancakes. Making these pancakes is as easy as making any other pancake recipe.
Coconut pancake is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Coconut pancake is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook coconut pancake using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Coconut pancake:
- Take 1 /bowl all purpose flour
- Prepare 2 tb sp semolina
- Make ready 2 tb sp desiccated coconut
- Get 1 tsp fennel seeds
- Take 1/4 tsp coarsely grinded Green cardamoms
- Get 1 tb sp sesame seeds
- Take 1/4 tsp baking powder
- Get 1 pinch yellow food colour
- Take 3 tb sp sugar
- Get 1 & 1 /4 bowl milk
- Make ready 1 tb sp pure ghee
Swap coconut milk in for regular milk in this recipe for fluffy pancakes for a creamy and rich version of the classic breakfast treat. Pancakes are such a great weekend breakfast treat. And, it's great that you don't have to give them up on a low carb eating plan. An easy recipe for coconut flour pancakes that are golden in color and perfectly fluffy.
Steps to make Coconut pancake:
- Add all purpose flour, semolina and dessicated coconut in a bowl. Mix cardamom powder, fennel seeds and sugar. Add food colour. Pour milk slowly while stirring to avoid formation of lumps.
- Whisk it with whisker for 5 minutes till it become fluffy. Now add sesame seeds and baking powder and mix well.
- Heat a non stick griddle. Add ghee over it. Spread a ladle full of batter and cook for 1 minute
- Flip the side and fry from other side also. Flip again and cook from this side again 30 seconds. Remove it in a plate.
- Serve hot. It can be stored for 2-3 days.
Add your favorite mix-ins and toppings to make them your own. These Gluten-Free Vegan Coconut Flour Pancakes are soft, fluffy and slightly chewy with a hint of coconut flavour. They're perfect for a super easy yet indulgent breakfast! Shredded coconut Coconut sugar Coconut milk & Coconut oil. One of my favorite parts is the sprinkle of coconut on the tops of the pancakes, added while cooking.
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