Steps to Prepare Ultimate Coconut Pancakes with Coconut Maple Syrup (Small Batch)

Coconut Pancakes with Coconut Maple Syrup (Small Batch) Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

These Coconut Flour Pancakes are amazingly fluffy and naturally gluten-free. They're a great low-carb alternative to traditional pancakes, with extra Texture-wise you can make this pancake recipe with water instead of syrup, but readers have reported that this makes them too salty.

Here is the best “Coconut Pancakes with Coconut Maple Syrup (Small Batch)" recipe we have found so far. This will be really delicious.

Ingredients of Coconut Pancakes with Coconut Maple Syrup (Small Batch)

1. Make ready of For the batter:.
2. It’s 1 of large egg.
3. Prepare 1/4 cup of whipping cream.
4. Prepare 1/2 cup of coconut milk (shake the can well before opening to incorporate the fat and cream solids with the liquid).
5. It’s 1/2 teaspoon of coconut extract.
6. Prepare 1 teaspoon of distilled white vinegar (to tenderize the flour).
7. Make ready 1 Tablespoon of sugar.
8. You need 2/3 cup of All Purpose flour.
9. Take 1/3 teaspoon of kosher salt.
10. You need 1 teaspoon of baking powder.
11. You need 1/2 teaspoon of baking soda.
12. Take 2 Tablespoons of butter, melted.
13. You need of For the syrup:.
14. You need 3 Tablespoons of coconut milk.
15. Make ready 2 Tablespoons of maple syrup.
16. You need 1 teaspoon of brown sugar.
17. You need 1 Tablespoon of butter.
18. It’s 1/2 teaspoon of coconut extract.
19. Make ready 1 of good pinch of salt.

Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved.Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually.Pancakes are such a great weekend breakfast treat.When making keto pancakes with coconut flour, you need to add a Keep the pancake size small.

Coconut Pancakes with Coconut Maple Syrup (Small Batch) instructions

1. In a mixing bowl, combine egg, whipping cream, coconut milk, vanilla extract, vinegar, and sugar for batter and whisk thoroughly until it has a soft pastel yellow color to it..
2. Then add flour, salt, baking powder, baking soda, and 2 Tablespoons melted butter and whisk or stir again just to combine thoroughly, and until you have a fairly smooth batter..
3. While the batter is resting, make your syrup. Combine all syrup ingredients in a small saucepan over medium heat until all the butter and sugar are melted. (Or you can microwave it, first for about 20 seconds, then stir, and then another 10 seconds.) Keep your syrup warm on the lowest possible stove setting, or just zap it for about 15 seconds right before you drizzle it over your pancakes..
4. Griddle your pancakes on a lightly buttered griddle/non-stick pan/cast iron pan/whatever you griddle your pancakes on, preheated to medium, using about 1/4 cup batter for each pancake, flipping when you begin to see little bubbles appear all over the pancake. That usually takes about 3 minutes on the first side, and only about 30 to 45 seconds on the second side to finish..
5. Since this is a small batch of pancakes, you probably won't have to adjust your heat, but if you're making a large batch, you do want to manage the heat, adjusting it down just a bit if you find that your pancakes are starting to brown too much before it's time to flip..
6. Drizzle some of that sweet-salty-nutty-buttery Coconut Maple Syrup over your Coconut Pancakes, close your eyes for a moment so you can inhale that warm sunny feeling of coconuts on a cold winter's morning, then open 'em back up again and ENJOY. :).

And of course, a drizzle of maple syrup, date.Baked Coconut Flour Berry Skillet Pancake The only downside to.Try this recipe for coconut-flavored syrup next time you make waffles or pancakes.

This makes it easier to flip them.Gluten Free Pumpkin Pancakes are filled with fall flavors!They are super fluffy, have a touch of sweetness & finished with a warm coconut maple syrup!Add the pumpkin puree and the coconut milk mixture and whisk until smooth.Syrup: In a small saucepan, heat the syrup until bubbles form.