Toasted Coconut Pancakes with Toasted Coconut Sauce

Toasted Coconut Pancakes with Toasted Coconut Sauce takes roughly 45 minutes from beginning to end. This dairy free recipe serves 9 and costs $1.18 per serving. One serving contains 436 calories, 7g of protein, and 30g of fat. If you have coconut sugar, unbleached flour, baking soda, and a few other ingredients on hand, you can make it. 38 people were glad they tried this recipe. A few people really liked this side dish. It is brought to you by foodandspice.blogspot.com. Overall, this recipe earns a rather bad spoonacular score of 36%. Similar recipes include Toasted Coconut Banana Bread with Vanilla Toasted Coconut Glaze, Grapefruit & Toasted Coconut Pancakes, and Toasted Coconut and Macadamia Nut Pancakes.

Servings: 9

 

Ingredients:

Equipment:

Cooking instruction summary:

Toast the dried coconut in a dry unoiled skillet or saucepan over medium-low heat, stirring or tossing frequently, for 8 to 10 minutes or until lightly browned.Combine the flour, coconut sugar, baking powder, baking soda and salt in a large mixing bowl. In a separate bowl, whisk together the almond milk, coconut oil, eggs and vanilla. Pour the milk and egg mixture into the dry ingredients and stir just until combined do not overmix.Grease a non-stick skillet with coconut oil and heat over medium heat. When hot, add 1/3 cup of the pancake batter to the pan and scatter 1 tablespoon of the toasted coconut on top. Cook for 2 minutes or until browned on the bottom, then flip and cook for 1 more minute or until both sides are browned and the pancake is cooked throughout. Remove and continue cooking until the batter is used up.To make the sauce, combine 1 cup of the toasted coconut with the coconut milk and coconut sugar and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes or until the sauce is thick. Remove from heat and let cool slightly. If desired, pour the sauce into a blender and process until smooth.*Notes: Use white sugar if you want a white sauce. The sauce can be made ahead of time and refrigerated simply add a little water and reheat before serving.

 

Step by step:

1. Toast the dried coconut in a dry unoiled skillet or saucepan over medium-low heat, stirring or tossing frequently, for 8 to 10 minutes or until lightly browned.

2. Combine the flour, coconut sugar, baking powder, baking soda and salt in a large mixing bowl. In a separate bowl, whisk together the almond milk, coconut oil, eggs and vanilla.

3. Pour the milk and egg mixture into the dry ingredients and stir just until combined do not overmix.Grease a non-stick skillet with coconut oil and heat over medium heat. When hot, add 1/3 cup of the pancake batter to the pan and scatter 1 tablespoon of the toasted coconut on top. Cook for 2 minutes or until browned on the bottom, then flip and cook for 1 more minute or until both sides are browned and the pancake is cooked throughout.

4. Remove and continue cooking until the batter is used up.To make the sauce, combine 1 cup of the toasted coconut with the coconut milk and coconut sugar and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes or until the sauce is thick.

5. Remove from heat and let cool slightly. If desired, pour the sauce into a blender and process until smooth.*Notes: Use white sugar if you want a white sauce. The sauce can be made ahead of time and refrigerated simply add a little water and reheat before serving.

Nutrition Information:

covered percent of daily need