Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup shredded coconut
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1 large egg
- 2 tablespoons honey
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Whisk
- Griddle or non-stick pan
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, shredded coconut, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together the coconut milk, egg, honey, melted coconut oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a griddle or non-stick pan over medium heat. Grease with cooking spray or a small amount of coconut oil.
5. Using a 1/4 cup measuring cup, pour the batter onto the griddle or pan.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry out. Flip and cook for an additional 1-2 minutes.
7. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 17g
Protein: 2g
Fiber: 1g
Sugar: 6g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Almond milk or regular milk can be used instead of coconut milk.
- Maple syrup can be used instead of honey.
- Melted butter can be used instead of coconut oil.
Variations:
- Add chopped nuts or chocolate chips to the batter.
- Top with sliced bananas or berries.
- Serve with a dollop of whipped cream or yogurt.
Tips and tricks:
- Do not overmix the batter as it can result in tough pancakes.
- Use a measuring cup to ensure consistent pancake size.
- Keep the cooked pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with honey or maple syrup. Top with sliced bananas or berries.
Garnishes:
Sprinkle with additional shredded coconut or cinnamon.
Pairings:
Serve with a side of bacon or sausage.
Suggested side dishes:
Fresh fruit salad or scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thick, add a small amount of milk to the batter.
- If the pancakes are too thin, add a small amount of flour to the batter.
Food safety advice:
Ensure that the egg is fully cooked before serving.
Food history:
Coconut is a staple ingredient in Bolivian cuisine, and is often used in both sweet and savory dishes.
Flavor profiles:
The combination of coconut and cinnamon gives these pancakes a sweet and slightly spicy flavor.
Serving suggestions:
Serve for breakfast or brunch.
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Region: Bolivian