Coconut Milk Pancakes Recipe
Topic: Coconut Milk Pancakes Recipe
Coconut Milk Pancakes Recipe
DINNER AFTER A VACATION
My husband and I brought our children to the beach in July. It rained the day heavily before we were meant to leave for home. We couldn’t do much with our children because they were 1 and 3 years old. We looked for toddler activities in the area but couldn’t discover anything. Finally, we decided that the best course of action was to return home early the next day to take them to kid-friendly locations in our town.
It took longer than we thought, as it does with every road trip with children. We arrived home just in time for dinner, but we didn’t have any food in the house because we had been away on vacation. I wanted to cook something quick with what I could find around the kitchen because it was too late to order takeout and get our kids to bed on time. I had a can of coconut milk on hand and decided to make some lovely pancakes with it.
Coconuts are in season in December and January, in case you didn’t know. I used fresh coconut water for this dish because coconuts are plentiful this time of year. You can also use canned coconut milk, which is readily accessible all year!
I chose a rich coconut from the grocery store that sloshed around when I shook it. At home, I opened the coconut with simple tools. I took a clean Phillips screwdriver and slammed (yes, hammered) it into the fruit’s eye. In a measuring cup, I poured the coconut milk. The coconut milk was conveniently one cup, precisely what I required for the recipe. Success!
Later, I smashed the coconut open by slamming it against concrete. Other methods for breaking open a coconut, such as this one that involves a butcher knife, were discovered. I didn’t want to risk losing a hand (how would I eat my pancakes if I didn’t have one? ), so I chose the easier option. Bang the coconut on the ground in a monkey-like manner.
Last but not least, Tonya’s recipe called for sweetened coconut flakes, but I like the flavour of unsweetened coconut. It’s light and airy, without sweetened coconut’s artificial sweetness or sticky texture. At a nearby gourmet food store, I discovered unsweetened coconut. It’s well worth the extra travel!
Our children loved the coconut milk pancakes we made for dinner. I’m one of them. I enjoyed them so much that I kept making them and tweaking them for a few weeks for Saturday morning breakfasts.
These coconut milk pancakes are light and fluffy, with a hint of honey sweetness. They’re best served with fresh fruit and coconut.
Coconut Milk Pancakes RecipePrint
Coconut Milk Pancakes Recipe
They’re best served with fresh fruit and coconut. They’re quick and easy to make, and they’re ideal for any brunch or breakfast!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Category: Breakfast
- Cuisine: American
- 1 cup flour, all-purpose
- 2 tablespoons powdered baking soda
- 1 tablespoon of coconut oil
- 2 tablespoons honey
- 1 cup coconut milk from a can
- 1 teaspoon vanilla extract
- 1 big beaten egg
- 3 tablespoons butter
- Preheat the skillet over low heat.
- Combine flour, baking powder, coconut oil, honey, coconut milk, vanilla, and egg in a small mixing bowl until just mixed. Don’t overmix the ingredients. Allow for 3-4 minutes of resting time.
- In a hot skillet, melt about 1/2 tbsp butter. After that, pour in 1/4-1/3 cup batter in stacks, allowing a few inches between each pile. Allow to simmer for 2-3 minutes, or until the tops of the pancakes in the skillet begin to bubble. Flip the pancake and cook for another 2 minutes, or until golden brown on the other side.
- Repeat with the remaining batter, adding 1/2 tbsp butter to the skillet after each set of pancakes has been cooked on both sides.
- Serve with chosen toppings while still heated. Shredded coconut is a delicious topping option.
- Serving Size: 1 pancake
- Calories: 204 kcal
- Sugar: 5g
- Sodium: 51mg
- Fat: 13g
- Saturated Fat: 10g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg
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People Also Ask:
Can I use coconut milk instead of milk in pancakes?
In various recipes, coconut milk can be used instead of milk or cream. A simple swap automates the operation. There will always be a coconut flavour when using this liquid as a substitute, so be sure it won’t detract from the completed product.
Coconut milk pancakes no egg!
- 1 1/4 cup flour (all-purpose) (156g)
- 3 tbsp Sugar (Coconut)
- 1 tablespoon of baking powder
- a quarter teaspoon of salt
- coconut milk, 3/4 cup (180ml)
- Water (1/2 cup) (120ml)
- 1 tsp Vanilla Extract (optional)
- Optional: 1/4 teaspoon coconut extract
- Frying using Coconut Oil
- Flakes of Coconut
- Syrup from maple trees
- Sift the flour, coconut sugar, baking powder, and salt into a mixing bowl. Combine all of the ingredients.
- Whisk together the coconut milk, water, vanilla extract, and coconut extract with a hand whisk to remove any large lumps.
- Heat a frying pan with a bit of coconut oil, then add about a quarter cup of batter to the pan when it’s scalding.
- When bubbles emerge on the surface of the pancake, flip it.
- Cook until both sides are evenly browned on the other side.
- Add coconut flakes, maple syrup, fresh fruit, or any other desired toppings.
- It’s critical to measure your flour accurately. Otherwise, your batter will be too thick. Either weigh it on a food scale or use the correct method of measuring flour, which is to use a spoon and level.
- Fill a measuring cup halfway, then level the top with a knife. It should not be scooped or packed into the cup.
- We used unsweetened, full-fat canned coconut milk. This recipe, however, should work with any coconut milk.
- The coconut extract adds taste, but you can easily skip it if you don’t have any on hand.
- The nutrition facts are based on 1 pancake out of 8 without additional toppings.
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