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Coconut Pancakes With Longan Honey


These triple-coconut pancakes are thick yet incredibly fluffy and are guaranteed to be a hit with adults and kids alike!



Ingredients

Makes 8-10 pancakes

½ cup coconut cream

½ cup cold water

1 tbsp white vinegar

2 tbsp Mekhala Organic Coconut Oil

1 egg

1 cup top flour

2 tbsp sugar

2 tsp baking powder

¼ tsp salt

½ cup desiccated coconut

For serving:

desiccated coconut

sliced bananas

butter

honey

Method

  • Mix coconut cream, cold water and vinegar and let the mixture stand for about 10 minutes.

  • In a large bowl, mix the flour, white sugar, baking powder, salt and desiccated coconut with a whisk, getting rid of lumps.

  • Add the oil and egg to the coconut milk and vinegar mixture and whisk until well combined.

  • Whisk the wet mixture into the dry mix until just mixed. Be careful not to over-whisk the batter. Add extra water, if necessary, to obtain a batter that spreads slightly when spooned out. Let the batter stand for at least half an hour before use.

  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately ¼ cup of better per pancake. Cook each pancake until golden brown on both sides.

  • Drizzle pancakes generously with honey and top with desiccated coconut. Serve with sliced bananas and butter.


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