Coconut Pancakes

These Coconut Pancakes are a delightful vegan Thai dessert that combines the rich flavors of coconut and a hint of sweetness, perfect for a light and satisfying treat. Soft and fluffy, they are best served warm with a drizzle of coconut syrup or fresh fruit.

Ingredients

• Coconut flour - 100 grams
• Rice flour - 50 grams
• Baking powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Coconut milk - 200 ml
• Maple syrup - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Coconut oil - for cooking

Steps

1. In a mixing bowl, combine the coconut flour, rice flour, baking powder, and salt.
2. In another bowl, whisk together the coconut milk, maple syrup, and vanilla extract until well combined.
3. Gradually pour the wet mixture into the dry ingredients, stirring until a smooth batter forms.
4. Heat a non-stick skillet over medium heat and lightly grease it with coconut oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface (about 2-3 minutes).
6. Flip the pancakes and cook for another 2-3 minutes until golden brown.
7. Repeat the process with the remaining batter, adding more oil as needed.
8. Serve warm, topped with additional coconut milk, fresh fruit, or a drizzle of maple syrup.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, aiding digestion.
• Contains healthy fats from coconut, which can provide energy.

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