Best Spiced Coconut Pancakes With Tropical Fruit Recipes
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.
COCONUT PANCAKE SYRUP
I searched everywhere for a coconut syrup recipe like I enjoyed while I was in Hawaii. When every recipe I tried failed to satisfy me, I was compelled to create my own.
Provided by Kimberly Kahmann Harvey
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 40m
Yield 16
Number Of Ingredients 5
Steps:
- 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. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 40.5 g, Fat 5.8 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 5.1 g, Sodium 35.2 mg, Sugar 18.1 g
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