We enjoyed these coconut pancakes for breakfast with coconut yoghurt, real Canadian maple syrup, and lady finger bananas. It was a delicious way to start our holiday.
1/2 cup Well and Good coconut flour
1/2 cup arrowroot
1/4 desiccated coconut
2 teaspoons baking powder
1/8 teaspoon vanilla essence
1 cup coconut milk
3 eggs, at room temperature, lightly whisked
1 tablespoon lemon juice
2 tablespoons maple syrup, plus extra to serve
coconut oil, for cooking
sliced banana, to serve
- Preheat a non-stick pan over a medium-low heat.
- Place the coconut flour, arrowroot, coconut, baking powder and vanilla essence together in a bowl and whisk by hand until well combined.
- Make a well in the centre and add all the remaining ingredients except the coconut oil and banana.
- Slowly whisk them together until well combined and smooth, then let the mixture stand for five minutes, or until it thickens.
- Melt the coconut oil in the frying pan and then pour some of the batter onto the pan making pancakes the desired size.
- Cook pancakes in batches for 1-2 minutes on each side, or until cooked through and golden.
- Serve the coconut pancakes with sliced banana, coconut yoghurt and maple syrup.
Thank you to Well and Good for allowing us to try the coconut flour.
These pancakes are based on coconut flour and eggs, so they can be used with either sweet or savoury toppings. I topped mine with a banana, a sprinkle of cinnamon and a drizzle of maple syrup.
2 Tbsps coconut or almond milk
2 Tbsps coconut flour
1 tsp cacao or cocoa powder (optional)
- Whisk eggs and milk together.
- Add coconut flour and cacao and whisk until smooth. Your mixture should be thick and pourable.
- Lightly fry each pankcake individually in coconut oil, flipping when each side is cooked. The mixture will make about 4 small pancakes.
I’m up to my third recipe for the Learning how to cook with Delia Smith challenge and this time I’m cooking Canadian buttermilk pancakes with maple syrup.
For some background research I found a couple of videos on youtube of making pancakes. The most humorous one is probably How to make British Pancakes (slightly different recipe) by danisnotonfire. I’m not sure Delia would approve!
There is an original video of retro style Pancake Batter from Delia Smith’s Cookery Course, BBC. Delia uses electric beaters.
I decided not to use lard, so instead I used butter and I regretted that decision, because I burnt it badly. So then I switched to olive oil and that worked just fine. I mixed together in a large bowl plain flour, baking powder, buttermilk, cold water and three eggs.
I wasn’t game enough to toss my pancakes, as previously mentioned I’ve recently cleaned the kitchen top to bottom. And cleaning pancakes off the floor isn’t my idea of fun. It pays to do the washing up before you start cooking because both the flip and tablespoon were dirty. How annoying.
Instead of tablespoons of mixture I used 2 dessertspoons, so I ended up with about 12 pancakes. Actually they were more the size of pikelets – never mind it didn’t matter. The middle batch turned out the best – with nice round edges and good colour.
The pancakes were yummy with real Maple syrup, but not so filling. I was hungry a couple of hours later.
Delia’s Complete How to Cook – Fishpond.com.au (Australia)
Delia’s Complete How to Cook – Book Depository (UK)
Written for the Learning how to cook with Delia Smith challenge