Coconut Milk Pancakes With Maple Lime Syrup Food

COCONUT MILK PANCAKES

Steps:

• In a large mixing bowl, combine the flour, baking powder, and sea salt. Stir to combine.
• In a medium mixing bowl, combine the coconut milk, egg, coconut oil, and maple syrup. Stir to combine.
• Then, pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
• Heat a large nonstick skillet over medium heat.
• Use a ¼ cup measuring cup to measure the batter into the skillet. Fit as many as you can in the skillet without the pancakes touching each other. Cook them for 2-3 minutes and then flip and cook another 2-3 minutes, or until the pancakes are golden brown.
• Repeat until you have used up all the batter. You should have enough for about 4-5 medium-sized pancakes.
• Serve warm, with extra maple syrup or your choice of toppings.

COCONUT MILK PANCAKES

Steps:

• In a mixing bowl add flour, sugar, baking powder, baking soda, and salt. Whisk together.
• Add coconut milk, egg, oil, and vanilla. Mix to combine.
• Using a ladle pour the batter into a hot frying pan or griddle pan.
• Cook until you see the sides stiffening and small bubbles forming on them. Flip and cook for another minute or so, until the pancake has lightly browned.
• Repeat with the rest of the batter.

COCONUT MILK PANCAKE

Steps:

• Combine flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk coconut milk, egg, butter, and vanilla extract together in a separate bowl; stir into the flour mixture just until batter is combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

COCONUT MILK PANCAKES WITH MAPLE-LIME SYRUP

Steps:

• Preheat oven to 200.
• In a large bowl, combine flour, wheat germ, sugar, baking powder, baking soda, and salt.
• In a small bowl, whisk together eggs, coconut milk, buttermilk, oil, and vanilla.
• Pour milk mixture into flour mixture and stir just until moistened. Let stand for 10 minutes.
• Warm a griddle over medium heat and lightly brush with oil.
• When a drop of water sizzles on surface, pour batter but 1/3 cupfuls onto griddle.
• Cook until bubbles form on surface and edges seem dry, about 3 minutes.
• Flip and cook about 1 minute longer.
• Transfer to a platter.
• Place platter in the oven to keep pancakes warm. Repeat with remaining batter.
• Combine syrup and butter in a small saucepan over low heat.
• Warm until butter has melted.
• Stir in lime juice.
• Serve pancakes with warm syrup on the side.

COCONUT MAPLE SYRUP

Steps:

• Mix confectioners sugar and coconut milk together in a small bowl.
• Stir in maple syrup and vanilla extract.
• If you like it thinner, stir in pineapple juice until it reaches the desired consistency.
• For nutritional data calculation, my "serving" is actually 1 tablespoon.

SOUR-CREAM PANCAKES WITH SOUR-CREAM MAPLE SYRUP

Steps:

• Make syrup:
• Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
• Make pancakes:
• Preheat oven to 200°F.
• Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
• Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
• Serve pancakes with warm syrup.

GINGER PANCAKES WITH MAPLE-PECAN SYRUP

Steps:

• For the syrup, mix all ingredients in a saucepan; heat to boiling.
• Keep warm over low heat.
• For the pancakes; mix the first 7 ingredients in a large bowl.
• In another bowl mix the eggs, water, buttermilk, melted butter and brown sugar; add to the dry ingredients; mix well to combine.
• Grease a griddle with butter.
• Drop about 1/3 cup pancake batter onto the griddle; cook the pancakes turing once until done.
• Serve with warm syrup.

APPLE CIDER PANCAKES WITH MAPLE CIDER SYRUP

Steps:

• PANCAKES:.
• Preheat a griddle to 375 degrees, or a skillet on the stove top over medium-high heat. In a large bowl combine flour, sugar, baking powder, baking soda, and salt then make a well into the center. Add egg, butter, apple butter, milk, and apple cider into the center then whisk everything to combine until there are no lumps.
• Spray the griddle with nonstick spray then pour pancake batter with 1/4 cup measuring cup. Cook until bubbles appear on the surface then flip and cook until golden brown on the other side.
• SYRUP:.
• Meanwhile, in a small saucepan over medium heat, melt butter then add apple, cinnamon, and salt, and saute until apple is barely tender, 4-5 minutes. Add apple cider and maple syrup then turn heat up to bring mixture to a boil. Once boiling, turn heat back down to medium then simmer until slightly thickened, about 5 minutes. Let cool slightly then drizzle over pancakes.

COCONUT FLOUR PANCAKES

Steps:

• Whisk the egg whites in a clean bowl until they reach stiff peaks. Put the coconut flour, baking powder, cinnamon, egg yolks, milk, 1 tsp maple syrup and a pinch of salt in a bowl and whisk to a smooth batter. Carefully fold in the egg whites, trying to keep in as much air in as possible.
• Heat a non-stick pan over a medium heat. Add tablespoons of the batter at a time to create small pancakes. Cook for 1-2 mins until bubbles appear on the surface. Flip and cook for another 30 seconds. Repeat with the remaining batter.
• Meanwhile, microwave the berries and remaining syrup for 2 mins, stirring halfway, to make a compote. Serve with the pancakes.

COCONUT & BANANA PANCAKES

Steps:

• Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt. Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug. Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.
• Heat a shallow frying pan or flat griddle and brush it with oil. Use 2 tbsp of batter to make each pancake, frying two at a time - any more will make it difficult to flip them. Push 4-5 pieces of banana into each pancake and cook until bubbles start to pop on the surface, and the edges look dry. They will be a little more delicate than egg-based pancakes, so turn them over carefully and cook the other sides for 1 min. Repeat to make 8-10 pancakes.
• Meanwhile, put the remaining coconut milk and sugar in a small pan. Add a pinch of salt and simmer until the mixture thickens to the consistency of single cream. Use this as a sauce for the pancakes and spoon over some of the passion fruit seeds.