Coconut Pancakes with Raspberry Reduction
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Coconut Pancakes with Raspberry Reduction might be a recipe you should try. For $2.27 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 379 calories, 12g of protein, and 28g of fat. This recipe serves 4. It works well as a side dish. If you have coconut flour, coconut milk, raspberries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 15 minutes. This recipe is liked by 1452 foodies and cooks. It is brought to you by Civilized Caveman Cooking. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is solid. Similar recipes are Raspberry, Lime And Coconut Pancakes, Raspberry Coconut Granola Pancakes, and Banana Coconut Pancakes with Homemade Coconut Syrup and Bruleed Bananas.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
8 tbsp coconut flour
6 tbsp coconut milk
coconut oil for pan
6 eggs
12 ounces of frozen red raspberries
3 tsp raw organic honey, melted
1/2 tsp sea salt
1/2 cup water
Equipment:
mixing bowl
griddle
stove
frying pan
food processor
blender
sauce pan
sieve
Cooking instruction summary:
Combine all the ingredients in a medium mixing bowl and mix well ensuring there are no lumpsPreheat a griddle to 350 degrees fahrenheit or a pan on the stove over medium heatGrease your pan with your coconut oil and drop your coconut pancake batter down in the size of pancakes you wantCook 3-4 minutes per side and ensure you watch them, they won't bubble like traditional pancakes so don't burn themOnce finished plate and top with the raspberry syrup belowPlace your whole bag of frozen raspberries in your blender or food processor and chop up really smallAdd your raspberries to a medium sauce pan with your water and bring to a boil, ensuring you continually stir or they will bubble overOnce the raspberries have boiled for 5-10 minutes reduce the heat to low and get a mesh strainer readyPour your syrup through the strainer pushing all the moisture through back into the pan and reserves your chunks of raspberryAdd your honey and simmer over low heat until ready to pour over your pancakesTop everything with your raspberry chunks and enjoy
Step by step:
1. Combine all the ingredients in a medium mixing bowl and mix well ensuring there are no lumps
2. Preheat a griddle to 350 degrees fahrenheit or a pan on the stove over medium heat
3. Grease your pan with your coconut oil and drop your coconut pancake batter down in the size of pancakes you want
4. Cook 3-4 minutes per side and ensure you watch them, they won't bubble like traditional pancakes so don't burn them
5. Once finished plate and top with the raspberry syrup below
6. Place your whole bag of frozen raspberries in your blender or food processor and chop up really small
7. Add your raspberries to a medium sauce pan with your water and bring to a boil, ensuring you continually stir or they will bubble over
8. Once the raspberries have boiled for 5-10 minutes reduce the heat to low and get a mesh strainer ready
9. Pour your syrup through the strainer pushing all the moisture through back into the pan and reserves your chunks of raspberry
10. Add your honey and simmer over low heat until ready to pour over your pancakes
11. Top everything with your raspberry chunks and enjoy
Nutrition Information:
covered percent of daily need
