Ingredients with Measurements:
- 1 cup arrowroot flour
- 1/2 cup coconut milk
- 2 eggs
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon honey
- 1 tablespoon coconut oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the arrowroot flour, salt, and baking powder.
2. In a separate bowl, whisk together the eggs, coconut milk, honey, and coconut oil.
3. Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Heat a non-stick skillet over medium heat.
5. Scoop 1/4 cup of the pancake batter onto the skillet and cook for 2-3 minutes on each side, or until golden brown.
6. Repeat until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 6-8 pancakes
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 4g
Cholesterol: 62mg
Sodium: 130mg
Total carbohydrates: 14g
Dietary fiber: 1g
Sugar: 3g
Protein: 2g
Substitutions for ingredients:
- Coconut milk can be substituted with almond milk or any other non-dairy milk.
- Honey can be substituted with maple syrup or agave nectar.
- Coconut oil can be substituted with any other oil of your choice.
Variations:
- Add 1/2 teaspoon of cinnamon or nutmeg for a spiced flavor.
- Add 1/2 cup of shredded coconut for a tropical twist.
- Add 1/2 cup of mashed bananas for a banana pancake variation.
Tips and tricks:
- Make sure the skillet is hot before adding the pancake batter.
- Use a measuring cup to scoop the batter for even-sized pancakes.
- Flip the pancakes gently to avoid breaking them.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven for 5 minutes.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or honey. Top with fresh fruit and whipped cream.
Garnishes:
Fresh fruit, whipped cream, chopped nuts, or chocolate chips.
Pairings:
Serve with a side of bacon or sausage and a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thin, add more arrowroot flour to the batter.
- If the pancakes are too thick, add more coconut milk to the batter.
Food safety advice:
Make sure to cook the pancakes thoroughly to avoid any foodborne illnesses.
Food history:
Arrowroot flour is a starchy substance extracted from the roots of the arrowroot plant. It has been used in cooking for centuries and is a popular ingredient in gluten-free and paleo recipes.
Flavor profiles:
The arrowroot pancakes have a slightly sweet and nutty flavor with a light and fluffy texture.
Serving suggestions:
Serve the pancakes hot with your favorite toppings and sides.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A