COCONUT PANCAKES
Provided by Food Network Kitchen
Time 40m
Yield 12 pancakes
Number Of Ingredients 13
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.
COCONUT PANCAKES
These coconut pancakes have a sweet, lemony taste and they're really good for you. It's not as easy to make pancakes with coconut flour as it is with other flours, so this recipe has required extensive testing! The key is to whisk in the coconut flour slowly to get the right consistency. Once you master it, you'll find that these pancakes are delicious.
Provided by Finicky
Categories Breakfast
Time 15m
Yield 342 grams, 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 72.9, Fat 0.2, Sodium 737.5, Carbohydrate 2.7, Fiber 0.4, Sugar 1.1, Protein 14.4
COCONUT FLOUR PANCAKES
Coconut flour is a flavorful and fragrant gluten-free alternative but can be a bit tricky to work with. We've smoothed out the kinks to ensure that these pancakes come out golden brown, tender and packed with coconut flavor. Since coconut flour is high in fiber, it retains a significant amount of liquid, which can make pancakes dry. The Greek yogurt in this recipe provides extra moisture and fat to ensure the pancakes stay plush and moist. Because there's no gluten to provide strength or structure to the batter, we call for an extra egg white, baking powder and a little elbow grease when whisking the wet ingredients to make the pancakes fluffy while also being sturdy enough to flip. Just be sure to keep the pancakes small so they can be easily flipped. With a little patience and a quick turn of the wrist, these coconut flour pancakes are sure to satisfy.
Provided by Food Network Kitchen
Time 25m
Yield 2 servings (about 6 pancakes)
Number Of Ingredients 12
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.
COCONUT & BANANA PANCAKES
These vegan coconut milk pancakes with passion fruit and banana topping couldn't be simpler. They're perfect for a brunch with family and friends
Provided by Lulu Grimes
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 7
Steps:
- Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt. Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug. Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.
- Heat a shallow frying pan or flat griddle and brush it with oil. Use 2 tbsp of batter to make each pancake, frying two at a time - any more will make it difficult to flip them. Push 4-5 pieces of banana into each pancake and cook until bubbles start to pop on the surface, and the edges look dry. They will be a little more delicate than egg-based pancakes, so turn them over carefully and cook the other sides for 1 min. Repeat to make 8-10 pancakes.
- Meanwhile, put the remaining coconut milk and sugar in a small pan. Add a pinch of salt and simmer until the mixture thickens to the consistency of single cream. Use this as a sauce for the pancakes and spoon over some of the passion fruit seeds.
Nutrition Facts : Calories 179 calories, Fat 8 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
COCONUT FLOUR PANCAKES
Soy-free, low-carb pancakes. These taste really great with butter and just a smidge of sugar-free syrup. Try adding 1/2 tsp vanilla extract to the batter.
Provided by cates.shannon
Categories Breakfast
Time 15m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together butter, cream, Splenda, salt, and eggs.
- In another bowl, combine coconut flour and baking powder.
- Mix dry ingredients into the wet ingredients.
- Heat a nonstick skillet over medium heat and grease lightly with oil or butter.
- Spoon batter onto skillet to make pancakes about 3 inches in diameter.
Nutrition Facts : Calories 225.4, Fat 21.8, SaturatedFat 12.3, Cholesterol 237.1, Sodium 514.2, Carbohydrate 0.9, Sugar 0.2, Protein 6.7
GOAN COCONUT PANCAKES
I ate pancakes similar to this in Sri Lanka for 'high tea'. They are also yummy as a dessert after an Indian or Sri Lankan meal. This really needs fresh coconut - I buy grated coconut from the freezer of my Indian grocer, and that works really well. If you are feeling decadent, accompany them with icecream!
Provided by Daydream
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- At least thirty minutes before you plan to cook the pancakes, place all the batter ingredients in an electric blender and blend until smooth.
- Transfer blender contents to a bowl and set aside to rest.
- In another bowl, mix all the ingredients for the filling together, and also set aside.
- When you are ready to cook the pancakes, brush a 7"/18cm crepe pan or non-stick skillet with a little oil, and set over medium heat.
- When nice and hot, pour in 4-5 tablespoons of the batter, and spread it in all directions by tilting the pan.
- Cook the pancake for a few minutes, by which time the bottom should have some brown spots and the edges can be lifted.
- Flip pancake to the other side and cook another minute.
- Remove from the skillet and start cooking the second pancake.
- While the second pancake is cooking, place 2-3 tablespoons of filling on the first pancake, squeeze lemon juice over the filling, then roll up.
- Keep warm in a shallow, covered dish, while cooking and filling the remaining pancakes according to this method.
- Ensure the cooked pancakes are placed in a single layer while they are being kept warm, not piled on top of each other.
- Serve to your appreciative guests.
Nutrition Facts : Calories 519.4, Fat 33.8, SaturatedFat 17.3, Cholesterol 78.9, Sodium 88.6, Carbohydrate 49.9, Fiber 5.6, Sugar 21.3, Protein 9.8
COCONUT PANCAKES
I originally developed these pancakes to accommodate a gluten-free, sugar-free diet. They are as versatile as traditional pancakes and can be dressed up or down as the meal requires. My favorite is to serve them with a pineapple-coconut-macadamia nut relish, but they're just as good served traditionally with butter and syrup (agave nectar is a great syrup). Maybe add a dollop of whipped cream on each stack.
Provided by JNODWELL
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240.8 calories, Carbohydrate 17.2 g, Cholesterol 180.2 mg, Fat 14.6 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 7.1 g, Sodium 807.5 mg, Sugar 6.2 g
PINEAPPLE COCONUT PANCAKES
Bisquick pancakes made with pineapple juice and milk, no egg. Thick with juicy chunks of pineapple and sweetened coconut. Best served with more pineapple juice over top!
Provided by Christineyy
Categories Breads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mash the pineapple chunks with a fork, combine all ingredients except coconut.
- Spoon about 3 tbsp of batter onto hot, greased griddle. Top with some shredded coconut and spread about 1 more tbsp batter over coconut. while the first side is still cooking.
- Flip and brown second side. Repeat for rest of batter.
- Top warm pancakes with butter and more pineapple juice!
Nutrition Facts : Calories 143, Fat 4.7, SaturatedFat 1.2, Cholesterol 0.9, Sodium 392.2, Carbohydrate 21.9, Fiber 0.7, Sugar 5, Protein 3.1
COCONUT FLOUR PANCAKES
These fluffy gluten-free pancakes are made using coconut flour, which is high in fibre. Served with tart berries and maple syrup, it makes a delicious free-from brunch
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 15m
Yield Makes 10-12
Number Of Ingredients 7
Steps:
- Whisk the egg whites in a clean bowl until they reach stiff peaks. Put the coconut flour, baking powder, cinnamon, egg yolks, milk, 1 tsp maple syrup and a pinch of salt in a bowl and whisk to a smooth batter. Carefully fold in the egg whites, trying to keep in as much air in as possible.
- Heat a non-stick pan over a medium heat. Add tablespoons of the batter at a time to create small pancakes. Cook for 1-2 mins until bubbles appear on the surface. Flip and cook for another 30 seconds. Repeat with the remaining batter.
- Meanwhile, microwave the berries and remaining syrup for 2 mins, stirring halfway, to make a compote. Serve with the pancakes.
Nutrition Facts : Calories 42 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
COCONUT PANCAKES
I found these so tasty that I didn't even bother putting syrup on them... Just ate them with my fingers straight off the griddle! I used Pamela's Ultimate Baking and Pancake Mix, so the measurements are for that particular product. You may need to adjust the measurements slightly if you use a wheat-based pancake mix or a different brand of gluten-free pancake mix. Just remember that you're basically following the instructions on the package, but adding shredded coconut and replacing the milk or water with coconut milk. You are also eliminating any additional oils the recipe on the box/bag might call for, since the coconut milk provides enough fat. I think you'll agree these are mmm mmm good!
Provided by Whats Cooking
Categories Breakfast
Time 15m
Yield 6 pancakes
Number Of Ingredients 4
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.
Nutrition Facts : Calories 59, Fat 5.4, SaturatedFat 4.3, Cholesterol 35.2, Sodium 14.3, Carbohydrate 1.7, Fiber 1.2, Sugar 0.6, Protein 1.5
More about "coconut pancakes recipes"
COCONUT PANCAKES RECIPE - ADAM SCHOP | FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 35 minsServings 6
- Preheat the oven to 350°. Spread the coconut in an even layer on a parchment paper–lined baking sheet and toast until lightly browned, about 5 minutes. Let cool, then transfer to a bowl; reserve the baking sheet. Reduce the oven temperature to 200°.
- In a large bowl, whisk the flour with the baking powder and salt. In a medium bowl, whisk the buttermilk, whole milk, eggs, coconut extract, honey and the 4 tablespoons of the butter until smooth. Whisk into the dry ingredients just until combined; there will be a few lumps. Let the batter stand for 10 minutes.
- Heat a griddle or large nonstick skillet until hot, then brush with canola oil. Ladle 1/4 cup of batter per pancake onto the griddle and spread into 4- to 5-inch rounds. Sprinkle each pancake with 1 tablespoon of the toasted coconut and cook over moderate heat, flipping once, about 1 1/2 minutes per side. Transfer the pancakes to the reserved baking sheet, cover with a kitchen towel and keep warm in the oven. Repeat with the remaining batter and more toasted coconut to make 18 pancakes total. To serve, stack the pancakes on plates, sprinkling additional toasted coconut between the layers. Dust with confectioners’ sugar and top with blueberries. Serve immediately with butter and maple syrup.
COCONUT PANCAKES RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (10)Total Time 25 minsCategory BreakfastCalories 477 per serving
- In a medium mixing bowl, mix together the dry ingredients (flour, shredded coconut, sugar, baking powder and salt).
- In a separate bowl, whisk together the liquid ingredients (coconut milk, egg and oil). If the coconut oil solidifies in contact with cold ingredients, let it warm up to room temperature for a few minutes, or microwave briefly in 30-second intervals until it melts and you can whisk it into the rest.
- Pour the wet ingredients into the dry and stir until combined (a few lumps are ok). If you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
- If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
COCONUT PANCAKES - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
4.5/5 (2)Category BreakfastCuisine AmericanTotal Time 24 mins
- Preheat your oven to 250°F and place a baking sheet in the oven. This is where you'll keep the finished pancakes warm until you're done and ready to serve.
- In a mixing bowl, combine flour, baking powder, and cinnamon with a fork until combined. In a separate mixing bowl, whisk together egg replacer powder with water, then add the coconut milk, melted coconut oil, and vanilla extract and whisk until combined. Add the liquid ingredients to the dry ingredients along with the shredded coconut, and stir just a few times to get the mixture combined, but don't over mix.
- In a non-stick pan heated to medium, use a paper towel to spread a light coating of coconut oil on the surface, then scoop 1/4 cup of the pancake mixture into the pan. You're looking for the surface to bubble, then flip. The other side should take 1 to 2 minutes.
- I served the pancakes with warm syrup, another sprinkling of shredded coconut and grated raw cacao on top with a bit of vegan butter.
KETO PANCAKES WITH COCONUT FLOUR - FOOD FAITH FITNESS
From foodfaithfitness.com
BEST COCONUT FLOUR PANCAKES RECIPE - HOW TO MAKE COCONUT …
From delish.com
COCONUT PANCAKE RECIPE WITH HOMEMADE COCONUT SYRUP - ASHLEE …
From ashleemarie.com
COCONUT FLOUR PANCAKES - ANOTHER DELICIOUS RECIPIE FROM THE …
From granary.ca
GLUTEN-FREE COCONUT FLOUR PANCAKES RECIPE - FOODAL
From foodal.com
BEST GLUTEN-FREE & VEGAN COCONUT PANCAKES RECIPES | VEGAN
From foodnetwork.ca
COCONUT FLOUR PANCAKES | AMERICAN RECIPES | GOODTOKNOW
From goodto.com
COCONUT PANCAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST COCONUT OIL PANCAKES RECIPES | YUMMLY
From yummly.com
COCONUT FLOUR PANCAKES - CLEAN & DELICIOUS
From cleananddelicious.com
ROBINHOOD | COCONUT FLOUR PANCAKES
From robinhood.ca
COCONUT FLOUR PANCAKES RECIPE | EATINGWELL
From eatingwell.com
COCONUT FLOUR PANCAKES RECIPE - THE COCONUT MAMA
From thecoconutmama.com
THAI COCONUT PANCAKES (KANOM KROK) - INQUIRING CHEF
From inquiringchef.com
COCONUT PANCAKES WITH CARAMELISED BANANAS RECIPE - BBC FOOD
From bbc.co.uk
WARM AND FLUFFY COCONUT PANCAKES WITH SWEET COCONUT SYRUP
From thespruceeats.com
SRI LANKAN COCONUT PANCAKES | FOOD VOYAGEUR
From foodvoyageur.com
FLUFFY COCONUT FLOUR PANCAKES - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
FLAX-COCONUT PANCAKES RECIPE - ELISABETH PRUEITT | FOOD & WINE
From foodandwine.com
VEGAN COCONUT FLOUR PANCAKES - GLUTEN-FREE - TWO SPOONS
From twospoons.ca
LOW-CARB PANCAKES - DAIRY & NUT-FREE RECIPE - DIET DOCTOR
From dietdoctor.com
VIETNAMESE SAVOURY COCONUT PANCAKES (BANH KHOT) RECIPE : SBS FOOD
From sbs.com.au
COCONUT PANCAKES | DESSERT RECIPES | GOODTOKNOW
From goodto.com
COCONUT PANCAKES | FRUIT RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
COCONUT PANCAKES WITH TROPICAL FRUIT SALAD - THRIFTY FOODS
From thriftyfoods.com
COCONUT CREAM PANCAKES | PANCAKE RECIPES | COCONUT PANCAKES
From allyskitchen.com
COCONUT PANCAKES RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
COCONUT FLOUR PANCAKES - EATING BIRD FOOD
From eatingbirdfood.com
COCONUT PANCAKES RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
BANANA-COCONUT PANCAKES: 2 TBS COTTAGE CHEESE, 3 EGGS, 1 TBS …
From pinterest.ca
TOASTED COCONUT PANCAKES - MINIMALIST BAKER RECIPES
From minimalistbaker.com
COCONUT FLOUR PANCAKES | RECIPES - CARRINGTON FARMS
From carringtonfarms.com
COCONUT PANCAKES – COCONUTMILKIDEAS
From coconutmilkideas.com
EASY LOW CARB COCONUT FLOUR PANCAKES - SUGAR FREE LONDONER
From sugarfreelondoner.com
COCONUT PANCAKES WITH BLUEBERRIES | MAXLIVING
From maxliving.com
#15-minutes-or-less #time-to-make #course #preparation #for-1-or-2 #breakfast #easy #beginner-cook #number-of-servings #3-steps-or-less
You'll also love