The Recipe Room

These coconut pancakes are made with coconut flour, which lends a delicious and intense coconut flavour and is also a great ingredient for gluten-free baking because of its high fibre, high protein, and low carbohydrate content.  The addition of the shredded coconut and coconut-flavoured extract make the pancakes even more delicious and sweet.

It can be difficult to get these pancakes right the first time, so make sure you follow the instructions carefully, mix all the ingredients very well and don’t skip any steps, such as letting the batter set.  For best results, make sure you use a good non-stick frying pan whose surface isn’t scratched or worn. (For mini treats, try these mini pancakes with mozzarella, spinach and pine nuts.)

 

You Need:

• 65g sorghum flour
• 65g cornflour
• 50g tapioca flour
• 60g coconut flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1/8 teaspoon salt, or to taste
• ¼ teaspoon xanthan gum
• 200ml to 250ml milk
• 2 tablespoons unsalted butter
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon coconut-flavoured extract
• 65g sweetened shredded coconut
• Additional butter or oil for frying

 

Steps:

 

1. In a mixing bowl or large measuring cup, sift together the sorghum flour, cornflour, tapioca flour, coconut flour, sugar, baking powder, baking soda, salt, and xanthan gum.
2. Gradually whisk in the milk, butter, egg, vanilla, and coconut extract.  Mix well until very smooth.
3. Mix in the shredded coconut. Let the batter stand 5 minutes and then add more milk, if necessary, just until the batter is thin enough to pour.
4. Heat the butter over medium-high heat in a large non-stick frying pan until hot but not smoking. Pour 65ml of the batter onto the frying pan and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn the pancake over and cook until it has browned on other side.
5. Repeat step 4 with the rest of the batter to make the rest of the pancakes.
6. Serve immediately, either plain or with maple syrup or your favourite pancake topping.

 

Ready In:  25 minutes

Serves:  2

Difficulty:   2 out of 5

Tags: baking powder, baking soda, butter, coconut extract, coconut flour, Coconut Pancakes, cornflour, eggs, gluten-free, milk, sorghum flour, sugar, sweetened shredded coconut, tapioca flour, vanilla ectract, xanthan gum

This entry was posted on Friday, 22 June, 2012 at 2:01 pm by Jack Williams and is filed under Desserts, Less than 30 minutes, Meal for 2 people. You can follow any responses to this entry through the feed RSS 2.0. You can leave a comment, or make a trackback from your own blog.