Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup coconut flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 ripe banana, mashed
- 1/2 cup canned jackfruit, drained and chopped
- 1/2 cup coconut milk
- 1/4 cup water
- 1 egg
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the all-purpose flour, coconut flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix together the mashed banana, chopped jackfruit, coconut milk, water, egg, melted coconut oil, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Grease lightly with coconut oil.
5. Using a 1/4 cup measure, pour the pancake batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
6. Repeat with the remaining batter, greasing the skillet as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 160
Fat: 6g
Carbohydrates: 24g
Protein: 3g
Sodium: 160mg
Fiber: 3g
Sugar: 8g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Coconut flour can be substituted with almond flour or oat flour.
- Sugar can be substituted with honey or maple syrup.
- Jackfruit can be substituted with chopped pineapple or mango.
Variations:
- Add shredded coconut or chopped nuts to the batter for extra texture.
- Top with sliced banana, jackfruit, and coconut flakes.
- Drizzle with honey or maple syrup.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent sticking.
- Grease the skillet lightly with coconut oil to prevent the pancakes from sticking.
- Serve the pancakes immediately after cooking for the best texture.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pancakes in the microwave for 30 seconds, or in a toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and top with sliced banana, jackfruit, and coconut flakes.
Garnishes:
Garnish with fresh mint leaves or edible flowers.
Pairings:
Serve with a side of fresh fruit or a fruit salad.
Suggested side dishes:
- Scrambled eggs
- Turkey bacon
- Sausage links
Troubleshooting advice:
- If the pancakes are too thick, add more water or coconut milk to the batter.
- If the pancakes are too thin, add more flour to the batter.
Food safety advice:
- Use canned jackfruit that is labeled as safe for consumption.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Jackfruit is a tropical fruit that is native to Southeast Asia. It is commonly used in Asian cuisine, and has a sweet, fruity flavor.
Flavor profiles:
The pancakes have a sweet, tropical flavor from the banana, jackfruit, and coconut.
Serving suggestions:
Serve the pancakes for breakfast or brunch.
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Region: Thai