Coconut Pancakes Recipes

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COCONUT PANCAKES



Coconut Pancakes image

Provided by Food Network Kitchen

Time 40m

Yield 12 pancakes

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup coconut flour
1/4 cup almond flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
3/4 cup oat milk
3/4 cup water
1/2 cup unsweetened coconut-milk yogurt, plus more for topping
2 tablespoons coconut oil, melted, plus more for the pan
Berries, toasted coconut flakes and maple syrup, for topping

Steps:

  • Preheat the oven to 250˚. Whisk the all-purpose, coconut and almond flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs, oat milk, water, coconut yogurt and coconut oil to the well; stir to make a slightly lumpy batter.
  • Heat a large nonstick skillet over medium heat; brush with coconut oil. Add 1/4 cupfuls of batter to the pan, leaving room for the pancakes to spread. Cook until the pancakes are puffed, the edges are set and the bottoms are browned, 4 to 5 minutes. Flip and cook until browned on the other side, 1 to 2 more minutes. Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter, adjusting the heat if the pancakes are browning too quickly.
  • Top each serving of pancakes with more yogurt, berries, toasted coconut and maple syrup.

COCONUT FLOUR PANCAKES



Coconut Flour Pancakes image

Coconut flour is a flavorful and fragrant gluten-free alternative but can be a bit tricky to work with. We've smoothed out the kinks to ensure that these pancakes come out golden brown, tender and packed with coconut flavor. Since coconut flour is high in fiber, it retains a significant amount of liquid, which can make pancakes dry. The Greek yogurt in this recipe provides extra moisture and fat to ensure the pancakes stay plush and moist. Because there's no gluten to provide strength or structure to the batter, we call for an extra egg white, baking powder and a little elbow grease when whisking the wet ingredients to make the pancakes fluffy while also being sturdy enough to flip. Just be sure to keep the pancakes small so they can be easily flipped. With a little patience and a quick turn of the wrist, these coconut flour pancakes are sure to satisfy.

Provided by Food Network Kitchen

Time 25m

Yield 2 servings (about 6 pancakes)

Number Of Ingredients 12

1/2 cup coconut flour (see Cook's Note)
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 large eggs plus 1 egg white
1/2 cup unsweetened coconut milk
1/4 cup plain Greek yogurt
2 tablespoons maple syrup, plus more for serving
1 tablespoon coconut oil, melted and cooled, plus more as needed
1/2 teaspoon pure vanilla extract
1/3 cup large unsweetened coconut flakes, toasted, plus more for serving (optional)
Butter, for serving

Steps:

  • Sift the coconut flour, baking powder, salt and baking soda into a medium bowl.
  • Vigorously whisk the eggs and egg white in a large bowl until combined and just starting to foam on the surface, about 1 minute. Whisk the coconut milk and Greek yogurt in a separate glass measuring cup or a small bowl until combined. While whisking, add the coconut milk mixture, maple syrup, coconut oil and vanilla extract to the eggs and whisk until combined and bubbly.
  • Fold the flour mixture into the egg mixture until just combined (it's OK if there are some lumps).
  • Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Making 2 pancakes per batch, pour 1/4 cup of the batter into the skillet for each pancake and top with toasted coconut flakes if using. Cook until the bottom is golden brown and the edges are just beginning to set with some small bubbles forming, 2 to 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, about 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more coconut oil as needed. Serve with butter, syrup and more toasted coconut.

COCONUT PANCAKES



Coconut Pancakes image

I originally developed these pancakes to accommodate a gluten-free, sugar-free diet. They are as versatile as traditional pancakes and can be dressed up or down as the meal requires. My favorite is to serve them with a pineapple-coconut-macadamia nut relish, but they're just as good served traditionally with butter and syrup (agave nectar is a great syrup). Maybe add a dollop of whipped cream on each stack.

Provided by JNODWELL

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 10

1 ½ cups coconut flour
½ cup rice flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 cups buttermilk
5 eggs, separated
¼ cup butter, melted
1 teaspoon almond extract
2 teaspoons macadamia nut oil, or more as needed

Steps:

  • Whisk coconut flour, rice flour, baking powder, baking soda, and salt together in a bowl. Mix buttermilk, egg yolks, butter, and almond extract together in a separate bowl.
  • Heat griddle to 350 degrees F (175 degrees C) or a skillet over medium-high heat; lightly grease with macadamia nut oil.
  • Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
  • Stir buttermilk mixture into flour mixture; fold in egg whites, 1/3 at a time, until batter is just mixed and thick.
  • Ladle batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 240.8 calories, Carbohydrate 17.2 g, Cholesterol 180.2 mg, Fat 14.6 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 7.1 g, Sodium 807.5 mg, Sugar 6.2 g

COCONUT FLOUR PANCAKES



Coconut flour pancakes image

These fluffy gluten-free pancakes are made using coconut flour, which is high in fibre. Served with tart berries and maple syrup, it makes a delicious free-from brunch

Provided by Sophie Godwin - Cookery writer

Categories     Breakfast, Brunch

Time 15m

Yield Makes 10-12

Number Of Ingredients 7

2 eggs , separated
3 tbsp coconut flour
1 tsp gluten-free baking powder
1 tsp cinnamon
150ml milk of your choice
2 tsp maple syrup
150g frozen berries

Steps:

  • Whisk the egg whites in a clean bowl until they reach stiff peaks. Put the coconut flour, baking powder, cinnamon, egg yolks, milk, 1 tsp maple syrup and a pinch of salt in a bowl and whisk to a smooth batter. Carefully fold in the egg whites, trying to keep in as much air in as possible.
  • Heat a non-stick pan over a medium heat. Add tablespoons of the batter at a time to create small pancakes. Cook for 1-2 mins until bubbles appear on the surface. Flip and cook for another 30 seconds. Repeat with the remaining batter.
  • Meanwhile, microwave the berries and remaining syrup for 2 mins, stirring halfway, to make a compote. Serve with the pancakes.

Nutrition Facts : Calories 42 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

COCONUT PANCAKES



Coconut Pancakes image

I found these so tasty that I didn't even bother putting syrup on them... Just ate them with my fingers straight off the griddle! I used Pamela's Ultimate Baking and Pancake Mix, so the measurements are for that particular product. You may need to adjust the measurements slightly if you use a wheat-based pancake mix or a different brand of gluten-free pancake mix. Just remember that you're basically following the instructions on the package, but adding shredded coconut and replacing the milk or water with coconut milk. You are also eliminating any additional oils the recipe on the box/bag might call for, since the coconut milk provides enough fat. I think you'll agree these are mmm mmm good!

Provided by Whats Cooking

Categories     Breakfast

Time 15m

Yield 6 pancakes

Number Of Ingredients 4

1 cup Pamelas ultimate baking and pancake mix (gluten-free) or 1 cup regular pancake mix
1 large egg
3/4 cup light coconut milk
1/2 cup unsweetened dried shredded coconut

Steps:

  • Mix all ingredients together until batter has a smooth consistency with no lumps.
  • Batter should not be too thin or too thick.
  • Pour 1/4 cup batter at a time onto a pre-heated (medium heat), lightly oiled griddle or pan.
  • Cook until golden brown, flipping once.
  • Serve immediately.
  • Extra pancakes can be frozen or refrigerated, and reheated on a griddle, in the oven, or in a toaster oven.

Nutrition Facts : Calories 59, Fat 5.4, SaturatedFat 4.3, Cholesterol 35.2, Sodium 14.3, Carbohydrate 1.7, Fiber 1.2, Sugar 0.6, Protein 1.5

COCONUT MILK PANCAKE



Coconut Milk Pancake image

This recipe creates a thick fluffy pancake. Top them off with your favorite syrup, toasted coconut, whipped cream, or berries for a delectable start to the day.

Provided by ohtammmy

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 8

Number Of Ingredients 9

1 ¼ cups all-purpose flour
1 ½ tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 (14 ounce) can coconut milk, well shaken
1 egg, beaten
1 tablespoon melted butter
1 teaspoon vanilla extract

Steps:

  • Combine flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk coconut milk, egg, butter, and vanilla extract together in a separate bowl; stir into the flour mixture just until batter is combined.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 200.2 calories, Carbohydrate 18.9 g, Cholesterol 27.1 mg, Fat 12.7 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 10.4 g, Sodium 310.7 mg, Sugar 2.5 g

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