Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, coconut pancakes with coconut maple syrup (small batch). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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. This coconut pancake recipe is topped with coconut and fresh organic raspberries to give it some Canadian flair!
Coconut Pancakes with Coconut Maple Syrup (Small Batch) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Coconut Pancakes with Coconut Maple Syrup (Small Batch) is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook coconut pancakes with coconut maple syrup (small batch) using 19 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Coconut Pancakes with Coconut Maple Syrup (Small Batch):
- Prepare For the batter:
- Prepare 1 large egg
- Get 1/4 cup whipping cream
- Prepare 1/2 cup coconut milk (shake the can well before opening to incorporate the fat and cream solids with the liquid)
- Take 1/2 teaspoon coconut extract
- Make ready 1 teaspoon distilled white vinegar (to tenderize the flour)
- Prepare 1 Tablespoon sugar
- Take 2/3 cup All Purpose flour
- Take 1/3 teaspoon kosher salt
- Take 1 teaspoon baking powder
- Make ready 1/2 teaspoon baking soda
- Take 2 Tablespoons butter, melted
- Take For the syrup:
- Prepare 3 Tablespoons coconut milk
- Make ready 2 Tablespoons maple syrup
- Make ready 1 teaspoon brown sugar
- Take 1 Tablespoon butter
- Prepare 1/2 teaspoon coconut extract
- Make ready 1 good pinch of salt
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. Dare I say, better than sex? You can buy coconut syrup in the yellow bottles here for a small fortune (plus they have preservatives).
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. :)
My Son Tad and his wife Laura brought some Coconut Syrup back from their recent Hawaiian honeymoon and he fixed me banana pancakes and Coconut syrup. These coconut flour pancakes freeze very well and there's no need to thaw them. Just pop a frozen stack in the microwave to reheat any time you want! This easy recipe for fluffy gluten free pancakes is a tasty breakfast treat. Enjoy these keto pancakes with your favorite low carb syrup or eat them.
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