Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, coconut pancakes with coconut maple syrup (small batch). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Great recipe for Coconut Pancakes with Coconut Maple Syrup (Small Batch). As the days get chillier, I thought it would be nice to share this recipe for Coconut Pancakes with Coconut Maple Syrup. The waft of coconut on a cold morning is a nice way to remind us of warmer times and places.
Coconut Pancakes with Coconut Maple Syrup (Small Batch) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Coconut Pancakes with Coconut Maple Syrup (Small Batch) is something that I’ve loved my entire life.
To begin with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make Coconut Pancakes with Coconut Maple Syrup (Small Batch):
- Make ready For the batter:
- Get 1 large egg
- Take 1/4 cup whipping cream
- Make ready 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)
- Get 1 Tablespoon sugar
- Make ready 2/3 cup All Purpose flour
- Prepare 1/3 teaspoon kosher salt
- Prepare 1 teaspoon baking powder
- Take 1/2 teaspoon baking soda
- Prepare 2 Tablespoons butter, melted
- Make ready For the syrup:
- Prepare 3 Tablespoons coconut milk
- Make ready 2 Tablespoons maple syrup
- Get 1 teaspoon brown sugar
- Make ready 1 Tablespoon butter
- Prepare 1/2 teaspoon coconut extract
- Make ready 1 good pinch of salt
Coconut Pancakes with Coconut Maple Syrup (Small Batch). 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. Coconut sugar and pure maple syrup are unrefined and your body can break them down effectively unlike the processed white table sugars.
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. :)
The syrup needs to be pure maple though, not the fake chemical stuff so be prepared to pay a little more. You still don't want to go overboard of course but the amount in this recipe seems pretty reasonable. See great recipes for Coconut Pancakes with Coconut Maple Syrup (Small Batch) too! Coconut flour pancakes are a healthy breakfast for anyone eating a keto, paleo, or gluten-free diet. Top them with butter and sugar-free maple syrup!
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