Ingredients with Measurements:
-1 cup all-purpose flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1/4 cup granulated sugar
-1/2 cup shredded coconut
-1 cup coconut milk
-2 eggs
-2 tablespoons melted butter
-1 teaspoon vanilla extract
Special Equipment Needed:
-Large bowl
-Whisk
-Griddle or large skillet
-Spatula
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, salt, sugar, and shredded coconut.
2. In a separate bowl, whisk together the coconut milk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined.
4. Heat a griddle or large skillet over medium heat.
5. Grease the griddle or skillet with butter or cooking spray.
6. Pour 1/4 cup of the batter onto the griddle or skillet.
7. Cook the pancakes for 2-3 minutes, until the edges start to look dry and bubbles form on the surface.
8. Flip the pancakes and cook for an additional 1-2 minutes.
9. Repeat with the remaining batter.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: Makes 8 pancakes
Nutritional Information:
Calories: 200
Fat: 9 g
Carbohydrates: 24 g
Protein: 5 g
Substitutions for Ingredients:
-All-purpose flour: Whole wheat flour, almond flour, or oat flour
-Coconut milk: Any type of milk
-Eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water)
-Butter: Coconut oil or vegetable oil
Variations:
-Add 1/2 cup of fresh or frozen fruit to the batter
-Add 1/4 cup of chocolate chips or chopped nuts to the batter
-Top with a drizzle of maple syrup or honey
Tips and Tricks:
-Let the batter sit for 5 minutes before cooking to allow the baking powder to activate
-Use a 1/4 cup measuring cup to ensure all pancakes are the same size
-Don't overmix the batter or the pancakes will be tough
Storage Instructions:
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pancakes in the microwave for 30-60 seconds, or in a toaster oven for 2-3 minutes.
Presentation Ideas:
Serve the pancakes with a dollop of whipped cream, a sprinkle of shredded coconut, and a drizzle of maple syrup.
Garnishes:
-Whipped cream
-Shredded coconut
-Maple syrup
-Honey
Pairings:
-Fresh fruit
-Yogurt
-Honey
Suggested Side Dishes:
-Scrambled eggs
-Bacon
-Fruit salad
Troubleshooting Advice:
-If the pancakes are too thick, add a little more coconut milk to the batter.
-If the pancakes are too thin, add a little more flour to the batter.
Food Safety Advice:
-Always cook the pancakes until they are golden brown and cooked through.
-Make sure to use a food thermometer to check the internal temperature of the pancakes before serving.
Food History:
Pancakes have been around for centuries, with the earliest known recipe dating back to the 15th century. The original pancakes were made with flour, milk, and eggs and were served with honey or syrup.
Flavor Profiles:
The pancakes have a sweet and nutty flavor from the coconut and sugar, and a hint of vanilla.
Serving Suggestions:
Serve the pancakes with a dollop of whipped cream, a sprinkle of shredded coconut, and a drizzle of maple syrup.
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