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American Pancakes with Coconut Flour

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Ingredients

Adjust Servings:
250 g All purpose flour
50 g Coconut flour
350 ml Fresh milk
70 ml Canola oil or a vegetable oil
2 Eggs Large eggs
4 TBSP Brown sugar
3 Tsp Baking powder
1/2 Tsp Baking soda
1/2 tsp Vanilla
1/4 Tsp Salt

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American Pancakes with Coconut Flour

Healthy Pancakes for Breakfast

Features:
  • High fiber
Cuisine:

    Quick and easy breakfast recipe packed with natural fibre

    • 20 minutes
    • Serves 4
    • Easy
    Waiting time 10 minutes

    Ingredients

    Directions

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    Pancakes which I used to enjoy as a kid was the kind which is more traditional to Sri Lanka. Although tasty it’s not fluffy as the American pancakes seeing those fluffy pancakes in movies always use to make my mouth water.  There are multiple varieties of pancakes and I wanted to make something that is simple and healthy.  I wanted to use coconut flour to add depth of flavour since it has high fibre content this makes for a healthier meal. Although it is not very common for Sri Lankans to use coconut flour there are many benefits of using this such as balancing blood sugar, improve the digestive process.
    The whole cooking process only takes less than 30 minutes and it is super easy.

    Few cooking tips –

    • If you don’t have coconut flour, substitute half the amount in plain flour (25 g of plain flour instead of 50 g)
    • Sieve the flour, baking powder before mixing to make the batter smoother
    • When you mix dry and wet ingredients, do so gently not vigorously as this help improve the volume
    • Don’t mind if you see few clumps in your batter that’s fine, it will all dissolve in the pan
    • When flipping the pancakes do so only when you see bubbles forming on top of the pancake
    • Only flip once and do it in a single swoop which will help maintain the shape
    • This recipe calls for less sugar and the addition of coconut flour gives  it a bit of sweetness, however, you can balance to your taste when serving with maple syrup or honey

    I have to say, Sue isn’t much of a fan of pancakes so I wanted to see if I can change her mind with this recipe. 🙂
    The base recipe for these pancake comes curtsey of America’s test kitchen.

    This is our gourmetstory of homemade healthy American pancakes, give it a try 

    If you like this check out our coconut and honey cake recipe which is amazing.

    Steps

    1
    Done
    5 minutes

    Prepare dry and wet Ingredients

    In to a bowl add your coconut flour, all-purpose flour, baking powder, baking soda, salt and sugar and mix them well. Into a separate jug or a bowl break the two eggs and add the milk, canola oil and vanilla extract mix them well so that mixture becomes homogeneous.
    Add the wet mixture into the dry mixture and gently mix for 30 seconds to 1 minute. Mixing with hand gently will help to make the pancakes have volume. Do not mind if there are small lumps as this will get cooked and dissolved into the cake layer.

    2
    Done

    Paning the pancake ;)

    Heat a pan on medium-low flame. Grease the pan with butter and wipe off the excess from the surface using a paper towel. Using an ice cream scoop, drop a dollop of the batter onto the hot surface and spread it so that a round, few millimetre thick layer is formed. Keep it for 3 minutes or until the bubbles are formed and edges are dry, flip the side using a spatula and try to do it in a single swoop to get a flat surface.

    Now you're ready to enjoy these amazing pancakes, these are not too sweet so make sure to enjoy it with a dollop of butter and maple syrup or honey.

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