Coconut Pancakes with Coconut Maple Syrup (Small Batch) - There are many things that can be finished to humiliate the calories of a favorite recipe without sacrificing flavor. For example, you may find it completely simple to convert a family favorite pancake recipe to a low calorie pancake recipe. One of the first things to cut out in any recipe to demean its calories is fat. In many recipes, especially for baking, some or every or the fat can be substituted equally for applesauce. Here is a simple gather together wheat pancake recipe that forlorn takes a few minutes to prepare. This is a good rotate to regular pancakes like you're craving something hot off the griddle. The combination wheat flour reduces the glycemic index of the pancakes and makes them a relatively health breakfast choice.

Coconut Pancakes with Coconut Maple Syrup (Small Batch) You can make Coconut Pancakes with Coconut Maple Syrup (Small Batch) use 19 ingredients and 6 step. Here's how to.

Ingredients make Coconut Pancakes with Coconut Maple Syrup (Small Batch)

  1. Prepare For the batter:.
  2. Prepare 1 large egg.
  3. Prepare 1/4 cup whipping cream.
  4. You need 1/2 cup coconut milk (shake the can well before opening to incorporate the fat and cream solids with the liquid).
  5. Prepare 1/2 teaspoon coconut extract.
  6. You need 1 teaspoon distilled white vinegar (to tenderize the flour).
  7. Provide 1 Tablespoon sugar.
  8. Prepare 2/3 cup All Purpose flour.
  9. You need 1/3 teaspoon kosher salt.
  10. You need 1 teaspoon baking powder.
  11. Prepare 1/2 teaspoon baking soda.
  12. Provide 2 Tablespoons butter, melted.
  13. Provide For the syrup:.
  14. Provide 3 Tablespoons coconut milk.
  15. Provide 2 Tablespoons maple syrup.
  16. You need 1 teaspoon brown sugar.
  17. You need 1 Tablespoon butter.
  18. Prepare 1/2 teaspoon coconut extract.
  19. Provide 1 good pinch of salt.

How to make Coconut Pancakes with Coconut Maple Syrup (Small Batch)

  1. In a mixing bowl, combine egg, whipping cream, coconut milk, vanilla extract, vinegar, and sugar for batter and whisk thoroughly until it has a soft pastel yellow color to it..
  2. Then add flour, salt, baking powder, baking soda, and 2 Tablespoons melted butter and whisk or stir again just to combine thoroughly, and until you have a fairly smooth batter..
  3. While the batter is resting, make your syrup. Combine all syrup ingredients in a small saucepan over medium heat until all the butter and sugar are melted. (Or you can microwave it, first for about 20 seconds, then stir, and then another 10 seconds.) Keep your syrup warm on the lowest possible stove setting, or just zap it for about 15 seconds right before you drizzle it over your pancakes..
  4. Griddle your pancakes on a lightly buttered griddle/non-stick pan/cast iron pan/whatever you griddle your pancakes on, preheated to medium, using about 1/4 cup batter for each pancake, flipping when you begin to see little bubbles appear all over the pancake. That usually takes about 3 minutes on the first side, and only about 30 to 45 seconds on the second side to finish..
  5. Since this is a small batch of pancakes, you probably won't have to adjust your heat, but if you're making a large batch, you do want to manage the heat, adjusting it down just a bit if you find that your pancakes are starting to brown too much before it's time to flip..
  6. Drizzle some of that sweet-salty-nutty-buttery Coconut Maple Syrup over your Coconut Pancakes, close your eyes for a moment so you can inhale that warm sunny feeling of coconuts on a cold winter's morning, then open 'em back up again and ENJOY. :).

Also Read Other Recipes at: AllRecipes Pancake

Coconut Pancakes with Coconut Maple Syrup (Small Batch) - In accessory to the low calorie pancake recipe, you will locate that many supplementary recipes that have been associates favorites through the years can be converted to degrade the calorie and fat content even if increasing fiber for a healthier plate to set on your table.