Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, coconut pancakes with coconut maple syrup (small batch). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Coconut Pancakes with Coconut Maple Syrup (Small Batch) is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Coconut Pancakes with Coconut Maple Syrup (Small Batch) is something that I’ve loved my whole life. They’re fine and they look fantastic.
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! You can buy coconut syrup in the yellow bottles here for a small fortune (plus they have preservatives).
To begin with this recipe, we must prepare a few ingredients. You can cook coconut pancakes with coconut maple syrup (small batch) using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Pancakes with Coconut Maple Syrup (Small Batch):
- Prepare For the batter:
- Take 1 large egg
- Make ready 1/4 cup whipping cream
- Get 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
- Get 1 teaspoon distilled white vinegar (to tenderize the flour)
- Prepare 1 Tablespoon sugar
- Make ready 2/3 cup All Purpose flour
- Make ready 1/3 teaspoon kosher salt
- Prepare 1 teaspoon baking powder
- Prepare 1/2 teaspoon baking soda
- Take 2 Tablespoons butter, melted
- Get For the syrup:
- Take 3 Tablespoons coconut milk
- Get 2 Tablespoons maple syrup
- Take 1 teaspoon brown sugar
- Get 1 Tablespoon butter
- Take 1/2 teaspoon coconut extract
- Prepare 1 good pinch of salt
Enjoy these keto pancakes with your favorite low carb syrup or eat them. Gluten Free Pumpkin Pancakes are filled with fall flavors! They are super fluffy, have a touch of sweetness & finished with a warm coconut maple syrup! Add the pumpkin puree and the coconut milk mixture and whisk until smooth.
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. :)
They are super fluffy, have a touch of sweetness & finished with a warm coconut maple syrup! Add the pumpkin puree and the coconut milk mixture and whisk until smooth. Syrup: In a small saucepan, heat the syrup until bubbles form. Fluffy toasted coconut vegan pancakes made with spelt flour, natural sweeteners, and toasted shredded coconut. So delicious you'll think My favorite toppings are more toasted coconut and a drizzle of maple syrup or agave.
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