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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, coconut pancakes with coconut maple syrup (small batch). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Coconut Pancakes with Coconut Maple Syrup (Small Batch) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Coconut Pancakes with Coconut Maple Syrup (Small Batch) is something which I’ve loved my whole life. They are fine and they look wonderful.

Great recipe for Coconut Pancakes with Coconut Maple Syrup (Small Batch). As the days get chillier, I thought it would be nice to share this recipe for Coconut Pancakes with Coconut Maple Syrup. The waft of coconut on a cold morning is a nice way to remind us of warmer times and places.

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

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

This recipe works with both sweet and savoury toppings. If you'd rather skip my tips and tricks for pancakes and homemade coconut syrup, along with links to other breakfast recipes and get straight to this delicious coconut pancake recipe- simply scroll to the bottom of the page where you can find the printable recipe card. A basic recipe for fluffy coconut flour pancakes - a grain-free, dairy-free, paleo-friendly pancake recipe perfect for those who have multiple dietary restrictions and/or follow a paleo lifestyle. It's been a while since we've shared a steamy stack of pancakes, and it dawned on me the other day I've never really shared my recipe for.

Steps 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. :)

Coconut Pancakes: These pancakes are light and fluffy with a subtle coconut flavor. They get their coconut flavor from the following: Coconut Milk: Unsweetened coconut milk makes up the bulk of the wet ingredients. I use coconut milk from a carton (in the refrigerated section of the grocery store), which allows me to have enough milk for the pancakes and the coconut syrup (more on that below). I honestly thought the coconut flavor would be overwhelming, and it's not. I thought it might need cinnamon or vanilla for additional flavoring- it doesn't!

So that’s going to wrap it up with this special food coconut pancakes with coconut maple syrup (small batch) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!