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 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 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 BANANA PANCAKES
Easy and yummy! Banana pancakes from scratch, with the perfect coconut syrup. My family absolutely loves them! I usually have to triple the recipe! It took me forever to find a good banana pancake recipe I like. It took me even longer to find coconut syrup I liked. This syrup is great because it doesn't have any of the coconut shavings in it. So kids will like it!
Provided by Courtnie Diane Whipple
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 40m
Yield 15
Number Of Ingredients 15
Steps:
- Whisk flour, 1 tablespoon white sugar, baking powder, and salt together in a bowl. Mix milk, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated.
- Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana into batter. Stir melted butter into batter. Refrigerate batter for 10 minutes.
- Heat oil in a skillet over medium heat. Drop batter by large spoonfuls into the hot oil, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
- Combine 1 cup white sugar, buttermilk, and butter in a saucepan over medium heat until sugar is dissolved. Bring to a boil for 1 minute; reduce heat and mix coconut extract and baking soda into the syrup. Simmer until baking soda is dissolved, 1 to 2 minutes.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 27.3 g, Cholesterol 32.8 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 361.7 mg, Sugar 16.8 g
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"
FLUFFY COCONUT FLOUR PANCAKES - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (336)Calories 260 per servingCategory Breakfast
- While the griddle heats up, the batter will thicken as the coconut flour absorbs the liquids. Give it another mix. If it seems very dry, add a bit of milk, one or two tablespoons, or just add water, and mix again.
COCONUT PANCAKES RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
4.5/5 (127)Category BreakfastServings 8Total Time 30 mins
COCONUT FLOUR PANCAKES RECIPE | EATINGWELL
From eatingwell.com
Category Low-Carb Breakfast RecipesCalories 364 per servingTotal Time 25 mins
COCONUT PANCAKES – COCONUTMILKIDEAS
From coconutmilkideas.com
COCONUT FLOUR PANCAKES - WELL PLATED BY ERIN
From wellplated.com
FLUFFY COCONUT FLOUR PANCAKES RECIPE | GIRL VERSUS DOUGH
From girlversusdough.com
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 | BRITISH RECIPES | GOODTO
From goodto.com
3 EASY COCONUT FLOUR PANCAKES RECIPES - ICY HEALTH
From icyhealth.com
COCONUT FLOUR PANCAKES RECIPE - COTTER CRUNCH
From cottercrunch.com
COCONUT PANCAKES RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING …
From laurainthekitchen.com
COCONUT FLOUR PANCAKES | AMERICAN RECIPES | GOODTO
From goodto.com
BEST COCONUT PANCAKES READY IN UNDER 30 MINUTES!
From savoryexperiments.com
EASY PANCAKE MUFFINS RECIPE (CAN BE MADE INTO MINI MUFFINS)
From kathrynskitchenblog.com
CARROT CAKE PANCAKES RECIPE
From allrecipes.com
10 BEST COCONUT OIL PANCAKES RECIPES | YUMMLY
From yummly.com
COCONUT BANANA PANCAKES - GOODCOOK
From goodcook.com
96 EASY AND TASTY COCONUT PANCAKES RECIPES BY HOME COOKS
From cookpad.com
15 FLUFFY PANCAKE RECIPE ALMOND MILK - SELECTED RECIPES
From selectedrecipe.com
COCONUT CREAM PANCAKES | PANCAKE RECIPES | COCONUT PANCAKES
From allyskitchen.com
31 BANANA RECIPES TO PUT THAT OVERRIPE BUNCH TO WORK | EPICURIOUS
From epicurious.com
MACADAMIA NUT + COCONUT PANCAKES WITH HONEY | SAVORY
From savoryonline.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