Toasted Coconut Pancakes with Toasted Coconut Sauce
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.
Diets
Ingredients
almond milk
2 cups
baking powder
2 teaspoons
baking soda
1 teaspoon
coconut milk
14 oz
coconut oil
0.25 cup
coconut oil
9 servings
coconut sugar
0.6666667 cup
coconut sugar
2 tablespoons
eggs
2 large
sea salt
0.125 teaspoon
unbleached flour
2 cups
coconut
1.75 cup
vanilla
1 teaspoon
Cooking in Steps
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1Toast 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
sandwich bread
sauce pan
frying pan -
2Combine 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
coconut sugar
almond milk
baking soda
coconut oil
vanilla
all purpose flour
egg
salt
mixing bowl
whisk -
3Pour 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
milk
egg
frying pan -
4Remove 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 milk
coconut
-
5Remove 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
water
blender