Coconut Pancakes

2 servings

30 minutes

Coconut pancakes are a delicate treat with a subtle coconut aroma and airy texture. This recipe is inspired by European breakfast traditions but brings exotic notes through coconut ingredients. It is based on a combination of rice and coconut flour, while coconut milk adds special softness to the batter. The light sweetness of coconut sugar refines the taste, and figs and coconut flakes add sophistication to the presentation. These pancakes are perfect for a leisurely family breakfast or cozy tea time. They pair especially well with Jerusalem artichoke syrup, which highlights their natural sweetness. Due to their lightness and nutritional value, they make an excellent start to the day, providing comfort and enjoyment with every bite.

Energy value per serving

• Calories: 477.5
• Proteins: 14.5g
• Fats: 26.8g
• Carbohydrates: 43.4g

Ingredients

• Chicken egg: 2 pc
• Coconut sugar: 3 tsp
• Rice flour: 60 g
• Coconut flour: 30 g
• Coconut milk: 175 ml
• Baking powder: pinch
• Coconut oil: 1 tsp
• Jerusalem artichoke syrup: to taste
• Coconut flakes: to taste
• Fig: to taste

Cooking steps

1. Beat the eggs with coconut sugar, then add rice and coconut flour, baking powder, coconut milk, and a pinch of salt; whisk until smooth and let sit for 15 minutes.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Coconut sugar: 3 teaspoons
   • Rice flour: 60 g
   • Coconut flour: 30 g
   • Coconut milk: 175 ml
   • Baking powder:  pinch
   • Coconut oil: 1 teaspoon

2. Heat the pan on low heat, grease with coconut oil, add the dough, cover with a lid and bake for 3-4 minutes on each side.

   Required ingredients:

   • Coconut oil: 1 teaspoon

3. Stack pancakes on a plate, drizzle with syrup, sprinkle with coconut flakes, and garnish with figs.

   Required ingredients:

   • Jerusalem artichoke syrup:  to taste
   • Coconut flakes:  to taste
   • Fig:  to taste