Coconutbreakfastpancakes Recipes

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

Ingredients

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

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

Ingredients

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

Provided by Food Network Kitchen

Time 40m

Yield 12 pancakes

Number Of Ingredients 13

Ingredients

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 POUND CAKE

Coconut Pound Cake image

My grandchildren love this recipe for a coconut-flavored pound cake.

Provided by Janie Carter

Categories Desserts Cakes Pound Cake Recipes

Time 1h25m

Yield 14

Number Of Ingredients 12

Ingredients

2 cups white sugar
1 cup butter
5 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ cup milk
3 ½ ounces flaked coconut
1 teaspoon coconut extract
1 cup white sugar
¼ cup water
1 teaspoon coconut extract
½ cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.

Nutrition Facts : Calories 438.3 calories, Carbohydrate 61.4 g, Cholesterol 102 mg, Fat 20 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 11.1 g, Sodium 195 mg, Sugar 46.1 g

COCONUT FLOUR PANCAKES

Coconut Flour Pancakes image

Soy-free, low-carb pancakes. These taste really great with butter and just a smidge of sugar-free syrup. Try adding 1/2 tsp vanilla extract to the batter.

Provided by cates.shannon

Categories Breakfast

Time 15m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 tablespoons butter, melted
4 tablespoons heavy cream
2 teaspoons Splenda granular
1/2 teaspoon salt
4 eggs
4 tablespoons coconut flour
1/2 teaspoon baking powder

Steps:

Whisk together butter, cream, Splenda, salt, and eggs.
In another bowl, combine coconut flour and baking powder.
Mix dry ingredients into the wet ingredients.
Heat a nonstick skillet over medium heat and grease lightly with oil or butter.
Spoon batter onto skillet to make pancakes about 3 inches in diameter.

Nutrition Facts : Calories 225.4, Fat 21.8, SaturatedFat 12.3, Cholesterol 237.1, Sodium 514.2, Carbohydrate 0.9, Sugar 0.2, Protein 6.7

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

Ingredients

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 BREAKFAST PANCAKES

Coconut Breakfast Pancakes image

These are fluffy and light and delicious. They are also chock-full of fiber that you can't even tell is there! I found this recipe on the bag of Bob's Red Mill Coconut Flour. I like mine with a smear of spiced apple jam on top.

Provided by MythThyng

Categories Breakfast

Time 35m

Yield 10 pancakes, 5 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups low-fat buttermilk
1 cup rice flour
1/3 cup coconut flour
2 tablespoons potato starch or 2 tablespoons cornstarch
2 tablespoons oil (I used walnut oil)
1 tablespoon baking powder
1 tablespoon sugar
2 eggs

Steps:

Use coconut oil to grease the pan for delicious results.
Add chocolate chips and that makes them even more amazing!
In a bowl whisk the rice flour, coconut flour, starch, baking powder, and sugar together.
In a separate bowl whisk the buttermilk, sugar, and eggs together until well incorporated.
Make a well in the center of the flour mix and pour the liquid mix into it.
Carefully stir the dry and the liquid ingredients together until batter is formed.
The batter will be very thick, don't worry, this is normal!
Spray your non-stick pan with cooking spray (I use coconut oil) over low heat.
Drop a little less than 1/3 of a cup of batter onto the pan. It may need to be spread slightly with a spatula or the edge of your measuring cup.
Cook approximately 1 minute then turn over and cook the other side.
The pancake should puff up slightly and feel firm if pressed on in the center with your finger. This takes about 45-60 seconds.
Remove pancake and hold on a warmed plate with a clean kitchen towel covering it until served.
Repeat until remaining batter is used.
Enjoy!

Nutrition Facts : Calories 247.2, Fat 8.4, SaturatedFat 1.9, Cholesterol 77.3, Sodium 325.6, Carbohydrate 35.5, Fiber 1, Sugar 6.3, Protein 7.1

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