Double Coconut Pancakes Recipes
COCONUT PANCAKES
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
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 PANCAKES
Provided by Food Network Kitchen
Time 40m
Yield 12 pancakes
Number Of Ingredients 13
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.
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