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
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Abdul Majid Mohammed
[email protected]I'm not sure what went wrong, but my pancakes turned out really dense. I think I might have overmixed the batter.
Dipa yadav Dips kumari
[email protected]These pancakes are a great way to use up overripe bananas.
Mehedi Hisan
[email protected]I love the simplicity of this recipe. It's just a few ingredients, and you can whip up a batch of pancakes in no time.
Adam Armstrong
[email protected]These pancakes are so easy to make, and they're always a hit with my family.
Archibald Hadebe
[email protected]I'm allergic to coconut, so I substituted almond milk for the coconut milk. The pancakes still turned out great!
Hana Diab
[email protected]These pancakes are the perfect way to use up leftover coconut milk. They're also a great way to get your kids to eat coconut.
Ghaith Alsulaimani
[email protected]I followed the recipe exactly, but my pancakes didn't turn out as light and fluffy as the ones in the picture. What did I do wrong?
Mohon Khan
[email protected]These pancakes were amazing! I've never had coconut pancakes before, but I'm definitely a fan now.
Chandria Clayton
[email protected]The pancakes were a bit dry. I think I'll add some more milk to the batter next time.
ALOZIE JAHSON
[email protected]These pancakes were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Xavier Melton
[email protected]I'm not usually a fan of coconut, but these pancakes were surprisingly good. The coconut flavor was subtle and not overpowering.
Zahid Jatoi
[email protected]These pancakes are a great way to start the day. They're light, fluffy, and full of coconut flavor.
Md Oli
[email protected]I love coconut, so I was excited to try these pancakes. They did not disappoint! The coconut flavor was perfect, and the pancakes were so easy to make.
Samreen Gull
[email protected]These coconut pancakes were a hit with my family! They were light and fluffy, with a delicious coconut flavor. I will definitely be making them again.