Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, coconut pancake. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Mix all ingredients together until batter has a smooth consistency with no lumps. Batter should not be too thin or too thick. Cook until golden brown, flipping once. The addition of coconut milk and shredded coconut creates a thicker batter than regular pancake batter, but you will find that they cook in the same amount of time as most pancakes, rising a little more to their fluffy goodness.
Coconut pancake is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Coconut pancake is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have coconut pancake using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Coconut pancake:
- Get 1 /bowl all purpose flour
- Make ready 2 tb sp semolina
- Make ready 2 tb sp desiccated coconut
- Prepare 1 tsp fennel seeds
- Get 1/4 tsp coarsely grinded Green cardamoms
- Make ready 1 tb sp sesame seeds
- Prepare 1/4 tsp baking powder
- Make ready 1 pinch yellow food colour
- Prepare 3 tb sp sugar
- Get 1 & 1 /4 bowl milk
- Prepare 1 tb sp pure ghee
Coconut Flour Pancakes Don't be fooled by the demure size and dainty appearance of these Coconut Flour Pancakes. Packed with protein, low carb, and delightfully tender, these pretty pancakes are the breakfast incarnation of small but mighty. As anticipated, coconut pancakes are positively delectable: light, fluffy and moist with a delicate hint of coconut. They are perfect with fresh fruit, like pomegranate and kiwi, on a lazy winter weekend.
Instructions to make Coconut pancake:
- Add all purpose flour, semolina and dessicated coconut in a bowl. Mix cardamom powder, fennel seeds and sugar. Add food colour. Pour milk slowly while stirring to avoid formation of lumps.
- Whisk it with whisker for 5 minutes till it become fluffy. Now add sesame seeds and baking powder and mix well.
- Heat a non stick griddle. Add ghee over it. Spread a ladle full of batter and cook for 1 minute
- Flip the side and fry from other side also. Flip again and cook from this side again 30 seconds. Remove it in a plate.
- Serve hot. It can be stored for 2-3 days.
As anticipated, coconut pancakes are positively delectable: light, fluffy and moist with a delicate hint of coconut. They are perfect with fresh fruit, like pomegranate and kiwi, on a lazy winter weekend. Coconut flour pancakes are ideal for anyone on a low-carb, grain-free diet. Also, because the flour is slightly sweet, making sugar-free coconut flour pancakes is easier. Thoroughly mix the eggs, coconut oil, and honey together.
So that’s going to wrap it up for this exceptional food coconut pancake recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
