Essential Coconut Pancakes

Essential Coconut PancakesCoconutCookbook

When I saw The Complete Coconut Cookbook was coming out this month, I was so excited. Besides the fact that it is also by my book publisher, Robert Rose, I have been a fan of coconut way before it’s popularity. If you’re looking for a great breakfast recipe, try these Essential Coconut Pancakes. Few things top homemade pancakes, and this coconut variation is a winner with kids and adults alike. You’ll stay satisfied for hours, too, thanks to the high protein content of the chickpea flour (10 grams in 1 cup compared to 8 grams in wheat flour) and the high fiber content of the coconut flour. They also taste amazing. If you’re like me and super busy on the weekdays, you can make these ahead of time and refrigerate them between sheets of waxed paper, tightly covered in plastic wrap, for up to 2 days or freeze, enclosed in a sealable plastic bag, for up to 1 month. Let thaw at room temperature or defrost in the microwave.

FinalCompleteCoconutCookbookCover

This book is fabulous! You will enjoy 300 all-natural, easy-to-make coconut recipes by Camilla Saulsbury, a great cookbook author. She discusses the differences in coconut oils, uses of coconut, health benefits and so much more.

Essential Coconut Pancakes

Cook Time:

10 minutes

Prep Times:

20 minutes

Yield:

Makes 14

Ingredients:

2/3 cup chickpea flour
6 tablespoon coconut flour
11/2 tablespoon potato starch
21/2 teaspoon gluten-free baking powder
1/2 teaspoon fine sea salt
1 cup well-stirred coconut milk
2/3 cup coconut water or water
1 tablespoon psyllium husk
2 tablespoons coconut sugar
2 tablespoons melted virgin coconut oil
1 teaspoon gluten-free vanilla extract
Additional melted virgin coconut oil

Preparation:

1. In a large bowl, whisk together chickpea flour, coconut flour, potato starch, baking powder and salt.

2. In a medium bowl, whisk together coconut milk, coconut water and psyllium. Let stand for 10 minutes to thicken. Whisk in coconut sugar, 2 tablespoons coconut oil and vanilla until blended.

3. Add the coconut milk mixture to the flour mixture and stir until just blended.
Heat a griddle or skillet over medium heat. Brush with coconut oil. For each pancake, pour about 1⁄4 cup batter onto griddle. Cook until bubbles appear on top. Turn pancake over and cook for about 1 minute or until golden brown. Repeat with the remaining batter, brushing griddle and adjusting heat as necessary between batches.

Courtesy of The Complete Coconut Cookbook by Camilla V Saulsbury, 2014 © www.robertrose.ca Reprinted with publisher permission.

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