Golden coconut pancakes
Try this Golden coconut pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 tsp cinnamon
- 1/4 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp turmeric
- 1/4 cup coconut flakes
- 1 lime
- 1 ripe banana mashed
- 3 tbsp coconut oil melted
- 3/4 cup chickpea flour
- 1.5 cup provamel rice with coconut drink
- 1/2 pineapple, grilled
- 1 cup tropical fruit (i used passion fruit physalis and blueberries)
- 1/2 cup coconut yoghurt
- Carbohydrate 12.5315089232909 g
- Cholesterol 0.653333332007824 mg
- Fat 5.96178183399183 g
- Fiber 2.35623751841384 g
- Protein 4.42809308541628 g
- Saturated Fat 4.29927466658349 g
- Serving Size 1 1 -12 pancake (46g)
- Sodium 34.1286999742946 mg
- Sugar 10.1752714048771 g
- Trans Fat 0.510925350199535 g
- Calories 119 calories
Mix all dry pancake ingredients in a large mixing bowl with a fork. Add the Provamel rice with coconut drink and 2 tbsp melted coconut oil. The mixture should be thick, but runny. Stir well and set aside for 10 minutes to thicken.Heat up a frying pan with 1 tbsp coconut oil to a medium heat. Stir through the pancake batter again, making sure it's smooth.Add 2 tbsp batter per pancake and cook until bubbles appear. Flip and repeat on the other side. Keep pancakes warm in the oven until ready to serve.Serve with coconut yoghurt, tropical fruits, grilled pineapple and a big squeeze of lime.
