Easiest Way to Cook Perfect Coconut Pancakes with Coconut Maple Syrup (Small Batch)

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. You can buy coconut syrup in the yellow bottles here for a small fortune (plus they have preservatives).

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. The result is something out of this world. You can have Coconut Pancakes with Coconut Maple Syrup (Small Batch) using 19 ingredients and 6 steps. Here is how you cook that.

Ingredients of Coconut Pancakes with Coconut Maple Syrup (Small Batch)

1. It's of For the batter:.
2. Prepare 1 of large egg.
3. You need 1/4 cup of whipping cream.
4. Prepare 1/2 cup of coconut milk (shake the can well before opening to incorporate the fat and cream solids with the liquid).
5. You need 1/2 teaspoon of coconut extract.
6. Prepare 1 teaspoon of distilled white vinegar (to tenderize the flour).
7. Prepare 1 Tablespoon of sugar.
8. It's 2/3 cup of All Purpose flour.
9. It's 1/3 teaspoon of kosher salt.
10. You need 1 teaspoon of baking powder.
11. Prepare 1/2 teaspoon of baking soda.
12. Prepare 2 Tablespoons of butter, melted.
13. Prepare of For the syrup:.
14. Prepare 3 Tablespoons of coconut milk.
15. You need 2 Tablespoons of maple syrup.
16. You need 1 teaspoon of brown sugar.
17. You need 1 Tablespoon of butter.
18. You need 1/2 teaspoon of coconut extract.
19. Prepare 1 of good pinch of salt.

Dare I say, better than sex? The best light and fluffy coconut pancakes! These pancakes are so good, they may not make it out of the pan. Based on a popular Thai street food.

Coconut Pancakes with Coconut Maple Syrup (Small Batch) instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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. :).

Try serving them with a complementary coconut syrup (super-simple recipe included) for a trip straight to coconut heaven. These whole wheat coconut pancakes are fluffy, light and delicious! This healthy recipe is perfect for lazy This wholesome coconut pancakes recipe is made with whole wheat flour, coconut milk or fresh Suggested toppings: Real maple syrup, or a spoonful of fruit compote would be lovely as well. Continue cooking pancakes in batches until all of the batter has been used, adding more coconut oil to the pan as needed. Pancakes are such a great weekend breakfast treat.