Coconut Pancakes Or Wraps Recipes

Steps:

• Preheat the oven to 250˚. Whisk the all-purpose, coconut and almond flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs, oat milk, water, coconut yogurt and coconut oil to the well; stir to make a slightly lumpy batter.
• Heat a large nonstick skillet over medium heat; brush with coconut oil. Add 1/4 cupfuls of batter to the pan, leaving room for the pancakes to spread. Cook until the pancakes are puffed, the edges are set and the bottoms are browned, 4 to 5 minutes. Flip and cook until browned on the other side, 1 to 2 more minutes. Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter, adjusting the heat if the pancakes are browning too quickly.
• Top each serving of pancakes with more yogurt, berries, toasted coconut and maple syrup.

Steps:

• First add half of the coconut flour and all the other ingredients to a bowl Whisk thoroughly and slowly add the rest of the coconut flour. This is important to retain the right consistency for the pancakes.
• Heat your pan to a medium heat.
• Pour in enough of the mixed batter for one pancake. When making coconut flour pancakes it's best to make each pancake small. They should need 2-3 minutes on each side.
• Suggestion: Serve your pancakes topped with some organic butter.

Steps:

• Sift the coconut flour, baking powder, salt and baking soda into a medium bowl.
• Vigorously whisk the eggs and egg white in a large bowl until combined and just starting to foam on the surface, about 1 minute. Whisk the coconut milk and Greek yogurt in a separate glass measuring cup or a small bowl until combined. While whisking, add the coconut milk mixture, maple syrup, coconut oil and vanilla extract to the eggs and whisk until combined and bubbly.
• Fold the flour mixture into the egg mixture until just combined (it's OK if there are some lumps).
• Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Making 2 pancakes per batch, pour 1/4 cup of the batter into the skillet for each pancake and top with toasted coconut flakes if using. Cook until the bottom is golden brown and the edges are just beginning to set with some small bubbles forming, 2 to 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, about 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more coconut oil as needed. Serve with butter, syrup and more toasted coconut.

Steps:

• Beat flour, sugar/splenda, salt, coconut milk and eggs in medium size bowl until smooth.
• Stir in 3/4 cup coconut.
• Divide batter evenly among 3 bowls, and tint one bowl with red coloring, and another with green coloring - leaving one batter untinted.
• Lightly oil an 8" nonstick frying pan and heat until it is hot.
• To make the pancakes, pour about 1/4 cup batter in the skillet and swirl the pan until the batter completely covers the bottom.
• Cook until the tope of the pancake is almost dry and the bottom is light brown.
• Gently turn the pancake and brown the other side.
• Upon removing the pancake, roll the pancake up and place on an oven-proof dish. Place in a warm oven to keep warm.
• When serving, drizzle with sweetened condensed milk, and sprinkle with coconut.

Steps:

• Mix all ingredients together until batter has a smooth consistency with no lumps.
• Batter should not be too thin or too thick.
• Pour 1/4 cup batter at a time onto a pre-heated (medium heat), lightly oiled griddle or pan.
• Cook until golden brown, flipping once.
• Serve immediately.
• Extra pancakes can be frozen or refrigerated, and reheated on a griddle, in the oven, or in a toaster oven.

Steps:

• Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.

Steps:

• Beat eggs, coconut flour, and salt together in a bowl. Add a little baking powder if you like fluffier pancakes.
• Melt 1/2 T butter (or coconut oil) over medium heat.
• Pour in 1/2 of batter, cook for 2-3 minutes, flip, and cook 1 minute.

Steps:

• Whisk coconut flour, rice flour, baking powder, baking soda, and salt together in a bowl. Mix buttermilk, egg yolks, butter, and almond extract together in a separate bowl.
• Heat griddle to 350 degrees F (175 degrees C) or a skillet over medium-high heat; lightly grease with macadamia nut oil.
• Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• Stir buttermilk mixture into flour mixture; fold in egg whites, 1/3 at a time, until batter is just mixed and thick.
• Ladle batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.