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

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, coconut pancakes with coconut maple syrup (small batch). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Coconut Pancakes with Coconut Maple Syrup (Small Batch) is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Coconut Pancakes with Coconut Maple Syrup (Small Batch) is something that I’ve loved my whole life.

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. Try this recipe for coconut-flavored syrup next time you make waffles or pancakes.

To begin with this particular recipe, we must first prepare a few components. You can cook coconut pancakes with coconut maple syrup (small batch) using 19 ingredients and 6 steps. Here is how you cook that.

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

This coconut pancake recipe is topped with coconut and fresh organic raspberries to give it some Canadian flair! Fluffy toasted coconut vegan pancakes made with spelt flour, natural sweeteners, and toasted shredded coconut. So delicious you'll think My favorite toppings are more toasted coconut and a drizzle of maple syrup or agave. The result is something out of this world.

Instructions to make Coconut Pancakes with Coconut Maple Syrup (Small Batch):
  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. :)

Dare I say, better than sex? These fluffy keto coconut flour pancakes with cream cheese are delicious and easy. Scoop pancake batter in small circles onto a buttered pan - since the batter is thick I used maple syrup as my sweetener as we are more avoiding grains and eating whole foods more than doing keto. These pancakes taste outstanding with pure maple syrup, but I wanted to go the extra mile and make my own coconut syrup. Pretend you're eating breakfast on a gorgeous tropical island when you make these Banana Mac Pancakes with Coconut Syrup that your entire family will love.

So that’s going to wrap it up for this special food coconut pancakes with coconut maple syrup (small batch) recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!