Thai Coconut Pancakes Recipe Recipe For Deviled

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THAI COCONUT CURRY



Thai Coconut Curry image

This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.

Provided by Suzy

Time 35m

Yield 4

Number Of Ingredients 15

1 tablespoon peanut oil
2 tablespoons finely chopped lemon grass
2 tablespoons finely chopped fresh ginger
2 cloves garlic, finely chopped
1 cup light coconut milk
1 pound medium shrimp, peeled and deveined, tails left on
¼ cup diced red bell pepper
¼ cup chopped fresh cilantro, divided
2 stalks green onion, thinly sliced
2 tablespoons lime juice
1 teaspoon fish sauce
1 teaspoon soy sauce
1 teaspoon sweet red chili sauce, or to taste
1 pinch white sugar
2 cups warm cooked rice

Steps:

  • Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
  • Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
  • Serve curry over warm rice and garnish with remaining cilantro.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 27.7 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 389.3 mg, Sugar 1.5 g

COCONUT & BANANA PANCAKES



Coconut & banana pancakes image

These vegan coconut milk pancakes with passion fruit and banana topping couldn't be simpler. They're perfect for a brunch with family and friends

Provided by Lulu Grimes

Categories     Breakfast, Brunch

Time 25m

Number Of Ingredients 7

150g plain flour
2 tsp baking powder
3 tbsp golden caster sugar
400ml can coconut milk, shaken well
vegetable oil, for frying
1-2 bananas, thinly sliced
2 passion fruits, flesh scooped out

Steps:

  • Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt. Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug. Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.
  • Heat a shallow frying pan or flat griddle and brush it with oil. Use 2 tbsp of batter to make each pancake, frying two at a time - any more will make it difficult to flip them. Push 4-5 pieces of banana into each pancake and cook until bubbles start to pop on the surface, and the edges look dry. They will be a little more delicate than egg-based pancakes, so turn them over carefully and cook the other sides for 1 min. Repeat to make 8-10 pancakes.
  • Meanwhile, put the remaining coconut milk and sugar in a small pan. Add a pinch of salt and simmer until the mixture thickens to the consistency of single cream. Use this as a sauce for the pancakes and spoon over some of the passion fruit seeds.

Nutrition Facts : Calories 179 calories, Fat 8 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

COCONUT BANANA PANCAKES



Coconut Banana Pancakes image

Easy and yummy! Banana pancakes from scratch, with the perfect coconut syrup. My family absolutely loves them! I usually have to triple the recipe! It took me forever to find a good banana pancake recipe I like. It took me even longer to find coconut syrup I liked. This syrup is great because it doesn't have any of the coconut shavings in it. So kids will like it!

Provided by Courtnie Diane Whipple

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 40m

Yield 15

Number Of Ingredients 15

1 ½ cups all-purpose flour
1 tablespoon white sugar
2 ¾ teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk
1 egg
1 teaspoon vanilla extract
1 very ripe banana, mashed
2 tablespoons butter, melted
1 teaspoon vegetable oil, or as needed
1 cup white sugar
¾ cup buttermilk
7 tablespoons butter
1 teaspoon coconut extract
½ teaspoon baking soda

Steps:

  • Whisk flour, 1 tablespoon white sugar, baking powder, and salt together in a bowl. Mix milk, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated.
  • Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana into batter. Stir melted butter into batter. Refrigerate batter for 10 minutes.
  • Heat oil in a skillet over medium heat. Drop batter by large spoonfuls into the hot oil, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
  • Combine 1 cup white sugar, buttermilk, and butter in a saucepan over medium heat until sugar is dissolved. Bring to a boil for 1 minute; reduce heat and mix coconut extract and baking soda into the syrup. Simmer until baking soda is dissolved, 1 to 2 minutes.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 27.3 g, Cholesterol 32.8 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 361.7 mg, Sugar 16.8 g

THAI COCONUT PANCAKES - KANOM KROK ??????



Thai Coconut Pancakes - Kanom Krok ?????? image

Recipe for the famous little Thai coconut pancakes that are one of the most popular street foods in Thailand! They're made in a pan with round indentations, creating a little cup of goodness that's crisp on the outside and soft, warm and custardy on the inside.

Provided by @MakeItYours

Number Of Ingredients 13

50 g cooked jasmine rice
50 g rice flour
1 cup water
¼ cup coconut milk (see note about good coconut milk above)
¼ cup shredded dried coconut (if you can get fresh, use fresh)
30 g palm sugar, chopped
¼ tsp salt
1 cup coconut milk
2 Tbsp granulated sugar
¼ tsp salt
2 Tbsp rice flour
Coconut oil for greasing the pan, this will give extra coconut aroma, but you can use neutral flavoured oil if you don't have it.
Chopped green onions (this is the most classic), cooked sweet corn, cooked taro cubes, or feel free to experiment with other toppings!

Steps:

  • Place all ingredients in a blender and blend until smooth.
  • Whisk the rice flour, sugar and salt together until there are no more clumps of flour. Add coconut milk and whisk until sugar is dissolved. Easy peasy!
  • *Both batters can be made in advance and stored in the fridge. Bring it out to room temp before using. If the shell batter has thickened up too much, you can add a bit of water to thin it out so it pours easily. The batter should have a runny consistency as shown in the video.
  • Prepare toppings and a cooling rack.
  • Heat the pan at 325°F. To test pan for readiness, sprinkle a bit of water onto the pan, and if it sizzles away immediately it's hot enough. Brush half the holes with coconut oil. I like to make only half a pan at a time in the beginning because you'll likely be a bit slow and clumsy to start, and it's just more manageable and less hectic to deal with a few at a time.
  • Add ½ Tbsp of the shell batter into the pre-heated holes. Then add 1 tsp of the filling by dunking the teaspoon right into the middle of the shell and wiggle it slightly (see video for this technique). Let them cook for a minute or so, meanwhile, fill the rest of the pan.
  • After a minute or two of cooking, the cakes should be partially set, go ahead and add your toppings. If you're using heavier toppings like corn or taro, and they sink too much into the cakes, just let the cakes set a bit more before topping.
  • Continue to let them cook until the bottom is crispy and golden brown, and the top is no longer runny, about 5 mins. Give them at least 5 minutes to cook, do not rush them, that is how you get crispy bottoms. If the bottom is done but the top still needs more cooking, you can cover the pan with a pot lid to steam the top for 1 minute. To test doneness, tilt the pan slightly, and if the top doesn't run, then it's done. Tips: Feel free to adjust the temperature of the pan as needed during the cooking process.
  • Remove the cakes by pushing them up with a toothpick or skewer, and scooping them out with a spoon. Place on a rack to cool for a few minutes just so you don't burn yourself, but you want to eat these while they're still warm and crispy. These do NOT keep well as they go mushy and soggy real fast!! Note: I'm only using the toothpick to push the cakes up because I don't want to scratch the nonstick pan with the spoon, but if you're using cast iron, you can just use the spoon alone.

COCONUT FLOUR PANCAKE



Coconut Flour Pancake image

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

2 eggs
¼ cup coconut flour
2 tablespoons coconut oil, melted
1 ⅛ tablespoons stevia sweetener, or more to taste
½ teaspoon vanilla extract
1 teaspoon coconut oil

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 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 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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