Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/4 cup noni juice
- 1/4 cup coconut milk
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the flour, shredded coconut, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the noni juice, coconut milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until well combined.
4. Heat a non-stick skillet over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet.
6. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on both sides.
7. Repeat until all the batter is used up.
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: 130
Fat: 6g
Carbohydrates: 17g
Protein: 2g
Sodium: 160mg
Sugar: 5g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Shredded coconut can be substituted with desiccated coconut or coconut flakes.
- Noni juice can be substituted with any other fruit juice.
- Coconut milk can be substituted with almond milk or soy milk.
- Sugar can be substituted with honey or maple syrup.
- Butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Top the pancakes with fresh fruit or whipped cream.
- Make the pancakes savory by adding chopped herbs or cheese to the batter.
Tips and tricks:
- Make sure the skillet is well heated before adding the batter.
- Use a non-stick skillet or lightly grease the skillet with cooking spray to prevent sticking.
- Don't overmix the batter, as this can result in tough pancakes.
- Serve the pancakes immediately after cooking for the best texture and flavor.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave or toaster oven until warmed through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with syrup or honey. Garnish with fresh fruit or shredded coconut.
Garnishes:
Fresh fruit, whipped cream, shredded coconut, chopped nuts, chocolate chips.
Pairings:
Serve the pancakes with bacon or sausage for a savory breakfast, or with fresh fruit and yogurt for a lighter option.
Suggested side dishes:
Scrambled eggs, hash browns, fruit salad, bacon or sausage.
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
- If the pancakes are sticking to the skillet, make sure the skillet is well greased or use a non-stick skillet.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands and all cooking utensils before preparing the recipe.
- Cook the pancakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Noni is a tropical fruit native to Southeast Asia and the Pacific Islands. It has been used for centuries in traditional medicine for its health benefits.
Flavor profiles:
The noni juice adds a slightly tart and fruity flavor to the pancakes, while the shredded coconut adds a nutty and sweet flavor.
Serving suggestions:
Serve the pancakes for breakfast or brunch, with your favorite toppings and sides.
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