COCONUT AND PINEAPPLE-STUFFED PANCAKES
What is there not to love about a coconut pancake made with coconut milk and fresh pineapple? It's like a breakfast pina colada! For dessert, put a scoop of banana-rum ice cream on top and a little caramel sauce drizzle... It's a great brunch centerpiece, because it's not hard to make, but when people cut into that roasted pineapple slice... Oh my my! Big happiness! Dust with powdered sugar, if you like.
Provided by The Jazz Chef
Categories Breakfast and Brunch Pancake Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk all-purpose flour, wheat flour, ground flax seeds, baking powder, and salt together in a bowl. Make a well in the mixture. Add coconut milk, grated coconut, eggs, and coconut flavoring. Mix batter by hand until thoroughly combined.
- Preheat an outdoor grill for medium heat and spray grate with cooking spray.
- Grill pineapple slices until edges are slightly browned, turning occasionally, 3 to 8 minutes. Transfer pineapple to a plate lined with paper towels.
- Heat a nonstick griddle over medium heat, about 350 degrees F (175 degrees C). Spray with cooking spray.
- Pour enough batter onto the griddle to form a 4-inch pancake. Cook for 45 seconds to 1 minute and carefully lay a cooked pineapple slice in the middle. Carefully spoon additional batter on top of the pineapple ring. Cook until pancake is firm around the pineapple, another 1 to 3 minutes. Flip the pancake using a spatula and cook the other side for 1 to 3 minutes more.
- Repeat with remaining batter and pineapple rings.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 57.2 g, Cholesterol 46.5 mg, Fat 16.3 g, Fiber 6.4 g, Protein 7.7 g, SaturatedFat 12.3 g, Sodium 269.5 mg, Sugar 32.6 g
COCONUT FLOUR PANCAKE
Healthy, sugar-free, gluten-free, and low-carb. Great for breakfast or dessert. Enjoy plain or top with your favorite sugar-free pancake syrup, or sugar-free fruit spread.
Provided by Nicky
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Beat eggs, coconut flour, 2 tablespoons melted oil, stevia sweetener, and vanilla extract together in a bowl with a whisk until smooth.
- Melt 1 teaspoon coconut oil in a large skillet over medium heat. Tilt skillet to swirl oil around to cover cooking surface.
- Pour batter into the skillet and cook until browned, 2 to 3 minutes per side.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 10.8 g, Cholesterol 372 mg, Fat 42.6 g, Protein 12.6 g, SaturatedFat 32.3 g, Sodium 140.2 mg, Sugar 1 g
COCONUT-MACADAMIA SHEET PAN PANCAKES
These sheet-pan pancakes are great for brunch when you want to serve a group without standing over the stove. The fun flavors give this dish a tropical flair, and pineapple-flavored ice cream topping is a great swap for the usual maple syrup. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a large bowl, combine pancake mix and coconut. Stir in milk just until dry ingredients are moistened; let stand 10 minutes. Meanwhile, line a 15x10x1-in. baking pan with parchment; grease parchment with coconut oil., Spread batter into prepared pan; sprinkle with macadamia nuts. Bake until puffy and golden brown, 15-20 minutes. Cool in pan on a wire rack 5 minutes. Lifting with parchment, remove from pan. Top with bananas; serve with butter and syrup.
Nutrition Facts : Calories 288 calories, Fat 11g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 642mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 2g fiber), Protein 7g protein.
PANDAN PANCAKES RECIPE BY TASTY
For a fun twist on pancakes, try adding some pandan extract-the vanilla-coconut tasting extract that has a natural green color! To take it up a notch, we topped our pandan pancakes with toasted coconut and stuffed them with homemade coconut custard for a sweet and creamy surprise!
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 2h
Yield 5 servings
Number Of Ingredients 19
Steps:
- Make the coconut custard: In a medium bowl, whisk together the egg yolks, sugar, and cornstarch.
- Pour the coconut milk into a small saucepan and bring to a simmer over medium-low heat.
- Once the coconut milk is simmering, very slowly pour into the bowl with the egg mixture, whisking constantly to combine and temper the eggs.
- Return the mixture to the saucepan over medium heat and cook, whisking constantly, until thickened, 2-3 minutes. Scrape the mixture into a clean medium bowl and whisk in the vanilla and coconut extracts.
- Set the bowl over another bowl filled with ice water (make sure the water level is not so high that it gets into the custard) and let the custard cool for 10 minutes.
- Line a baking sheet with parchment paper.
- Once the custard has cooled, scoop onto the prepared baking sheet in 1-tablespoon discs, spacing evenly. You should have at least 20 custard discs. Transfer to the freezer for 90 minutes, until frozen.
- Make the pancakes: In a medium bowl, whisk together the buttermilk, eggs, and pandan extract. Add the melted butter and whisk to combine.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to over-mix; some lumps are okay. Let the batter rest for 5 minutes.
- Heat a large nonstick skillet or a pancake griddle over medium-low heat and grease with nonstick spray. Pour ¼ cup of batter into the pan and cook the pancake halfway, about 2-3 minutes. Place a disc of frozen coconut custard in the center, cover the custard with about 1 tablespoon more batter and flip. Cook until golden brown, 2-3 minutes more. Remove from the pan and repeat with the remaining batter and coconut custard to make 20 pancakes total.
- Serve with butter, maple syrup, and toasted coconut flakes.
- Enjoy!
- RECIPE BY: Mimo Ahmed
Nutrition Facts : Calories 710 calories, Carbohydrate 73 grams, Fat 36 grams, Fiber 1 gram, Protein 23 grams, Sugar 23 grams
EASY LOW CARB COCONUT FLOUR PANCAKES
The ultimate simple and simply delicious coconut flour pancake recipe. Works with sweet and savoury toppings, from sugar free maple syrup to crispy bacon rashers! Only 1.6g net carbs per serving of 2 pancakes.
Provided by Katrin Nürnberger
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- Beat the eggs with a balloon whisk or with an electric mixer until frothy. Add the rest of the ingredients and beat until you have a smooth batter. Let the batter sit for a couple of minutes so the coconut flour can absorb the liquids.
- Melt butter or coconut oil in a skillet or non stick frying pan over a low heat. Use 2 tbsp of batter for 1 pancake and spread out using the back of the spoon. Two to three pancakes per pan. Pancakes should be approximately 4 inch / 10 cm in diameter.
- Fry the pancakes on low heat until bubbles form on the top, about 3 minutes. Don't move them during this time. Then flip and cook for a further minute. Please don't be tempted to rush this and increase the heat or you risk burning them.
- Repeat until all batter is used up. The mix makes 8 pancakes.
Nutrition Facts : Calories 146 kcal, Carbohydrate 3.4 g, Protein 6.5 g, Fat 11 g, Fiber 1.8 g, Sugar 0.8 g, ServingSize 1 serving
COCONUT MILK PANCAKES
These these coconut milk pancakes are lightly, fluffy, and so good you won't notice that they are dairy free.
Provided by The Taste of Kosher
Categories Dairy Free Breakfast
Time 25m
Number Of Ingredients 9
Steps:
- In a mixing bowl add flour, sugar, baking powder, baking soda, and salt. Whisk together.
- Add coconut milk, egg, oil, and vanilla. Mix to combine.
- Using a ladle pour the batter into a hot frying pan or griddle pan.
- Cook until you see the sides stiffening and small bubbles forming on them. Flip and cook for another minute or so, until the pancake has lightly browned.
- Repeat with the rest of the batter.
Nutrition Facts : Calories 281 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 430 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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