Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup coconut flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup canned coconut milk
- 1/2 cup açaí puree
- 2 large eggs
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup shredded coconut
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the all-purpose flour, coconut flour, sugar, baking powder, and salt.
2. In another mixing bowl, whisk together the coconut milk, açaí puree, eggs, melted coconut oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in the shredded coconut.
5. Heat a non-stick skillet or griddle over medium heat.
6. Using a 1/4 cup measuring cup, scoop the pancake batter onto the skillet.
7. Cook until the edges start to dry and the surface is bubbly, then flip and cook until the other side is golden brown.
8. Repeat with the remaining batter.
9. Serve hot with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 170
Fat: 8g
Carbohydrates: 21g
Protein: 4g
Fiber: 2g
Sugar: 6g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour
- Honey or maple syrup can be used instead of sugar
- Almond milk or regular milk can be used instead of coconut milk
- Blueberries or strawberries can be used instead of açaí puree
- Butter can be used instead of coconut oil
Variations:
- Add chocolate chips or chopped nuts to the batter
- Top with sliced bananas or other fresh fruit
- Drizzle with honey or maple syrup
- Serve with whipped cream or yogurt
Tips and tricks:
- Make sure to not overmix the batter, as it can result in tough pancakes
- Use a non-stick skillet or griddle to prevent sticking
- Keep the cooked pancakes warm in a low oven until ready to serve
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a toaster oven until warmed through.
Presentation ideas:
Stack the pancakes on a plate and top with your favorite toppings, such as fresh fruit, whipped cream, or maple syrup.
Garnishes:
Sprinkle with shredded coconut, chopped nuts, or chocolate chips.
Pairings:
Serve with a side of bacon or sausage for a savory breakfast, or with fresh fruit and yogurt for a lighter option.
Suggested side dishes:
Bacon, sausage, fresh fruit, yogurt
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter to thin it out
- If the pancakes are too thin, add a tablespoon of flour at a time until desired consistency is reached
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent any foodborne illnesses.
Food history:
Açaí berries are native to Brazil and have been used for centuries by indigenous tribes for their health benefits. They have recently gained popularity in the United States as a superfood.
Flavor profiles:
The pancakes have a slightly sweet and nutty flavor from the coconut and açaí, with a hint of vanilla.
Serving suggestions:
Serve with your favorite toppings, such as fresh fruit, whipped cream, or maple syrup.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Brazilian