Toasted Coconut Pancakes with Toasted Coconut Sauce

Toasted Coconut Pancakes with Toasted Coconut Sauce

  Ready in : 45 mins

Toasted Coconut Pancakes with Toasted Coconut Sauce is a dairy free recipe with 9 servings. One serving contains 443 calories, 7g of protein, and 31g of fat. For $1.17 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It works best as a breakfast, and is done in approximately 45 minutes. This recipe from foodandspice.blogspot.com has 38 fans. If you have almond milk, coconut sugar, baking soda, and a few other ingredients on hand, you can make it. With a spoonacular score of 38%, this dish is not so spectacular. Similar recipes include Toasted Coconut Banana Bread with Vanilla Toasted Coconut Glaze, Grapefruit & Toasted Coconut Pancakes, and Toasted Coconut and Macadamia Nut Pancakes.

Ingredients

almond milk

almond milk

2 cups

baking powder

baking powder

2 teaspoons

baking soda

baking soda

1 teaspoon

coconut milk

coconut milk

14 oz

coconut oil

coconut oil

0.25 cup

coconut oil

coconut oil

9 servings

coconut sugar

coconut sugar

0.6666667 cup

coconut sugar

coconut sugar

2 tablespoons

eggs

eggs

2 large

sea salt

sea salt

0.125 teaspoon

unbleached flour

unbleached flour

2 cups

coconut

coconut

1.75 cup

vanilla

vanilla

1 teaspoon

Cooking in Steps

  1. 1
    Toast the dried coconut in a dry unoiled skillet or saucepan over medium-low heat, stirring or tossing frequently, for 8 to 10 minutes or until lightly browned.

    dried coconut

    dried coconut

    sandwich bread

    sandwich bread

    sauce pan
    sauce pan
    frying pan
    frying pan
  2. 2
    Combine the flour, coconut sugar, baking powder, baking soda and salt in a large mixing bowl. In a separate bowl, whisk together the almond milk, coconut oil, eggs and vanilla.

    baking powder

    baking powder

    coconut sugar

    coconut sugar

    almond milk

    almond milk

    baking soda

    baking soda

    coconut oil

    coconut oil

    vanilla

    vanilla

    all purpose flour

    all purpose flour

    egg

    egg

    salt

    salt

    mixing bowl
    mixing bowl
    whisk
    whisk
  3. 3
    Pour the milk and egg mixture into the dry ingredients and stir just until combined do not overmix.Grease a non-stick skillet with coconut oil and heat over medium heat. When hot, add 1/3 cup of the pancake batter to the pan and scatter 1 tablespoon of the toasted coconut on top. Cook for 2 minutes or until browned on the bottom, then flip and cook for 1 more minute or until both sides are browned and the pancake is cooked throughout.

    coconut oil

    coconut oil

    coconut

    coconut

    milk

    milk

    egg

    egg

    frying pan
    frying pan
  4. 4
    Remove and continue cooking until the batter is used up.To make the sauce, combine 1 cup of the toasted coconut with the coconut milk and coconut sugar and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes or until the sauce is thick.

    coconut sugar

    coconut sugar

    coconut milk

    coconut milk

    coconut

    coconut

  5. 5
    Remove from heat and let cool slightly. If desired, pour the sauce into a blender and process until smooth.*Notes: Use white sugar if you want a white sauce. The sauce can be made ahead of time and refrigerated simply add a little water and reheat before serving.

    granulated sugar

    granulated sugar

    water

    water

    blender
    blender