Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, coconut pancakes with coconut maple syrup (small batch). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Coconut Pancakes with Coconut Maple Syrup (Small Batch) is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Coconut Pancakes with Coconut Maple Syrup (Small Batch) is something that I have loved my whole life.
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. Amazing coconut flour pancakes served with an optional fresh wild blueberry maple syrup!
To begin with this recipe, we have to prepare a few components. You can have coconut pancakes with coconut maple syrup (small batch) using 19 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Coconut Pancakes with Coconut Maple Syrup (Small Batch):
- Prepare For the batter:
- Prepare 1 large egg
- Make ready 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)
- Prepare 1/2 teaspoon coconut extract
- Make ready 1 teaspoon distilled white vinegar (to tenderize the flour)
- Get 1 Tablespoon sugar
- Make ready 2/3 cup All Purpose flour
- Get 1/3 teaspoon kosher salt
- Prepare 1 teaspoon baking powder
- Prepare 1/2 teaspoon baking soda
- Prepare 2 Tablespoons butter, melted
- Take For the syrup:
- Prepare 3 Tablespoons coconut milk
- Get 2 Tablespoons maple syrup
- Prepare 1 teaspoon brown sugar
- Get 1 Tablespoon butter
- Get 1/2 teaspoon coconut extract
- Get 1 good pinch of salt
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. Fluffy toasted coconut vegan pancakes made with spelt flour, natural sweeteners, and toasted shredded coconut.
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. :)
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. Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Whisk the egg whites in a clean bowl until they reach stiff peaks. These whole wheat coconut pancakes are fluffy, light and delicious!
So that’s going to wrap this up with this special food coconut pancakes with coconut maple syrup (small batch) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
