With a fridge full of strawberries and blueberries I thought I would have another attempt at making these coconut pancakes, having failed miserably a few weeks back. The first time I made these pancakes I followed the recipe to the letter, but the batter was so thin and runny that all I ended up with was a few wafer thin pancakes.
This time I decided I would use what ingredients I had in (semi-skimmed milk) and hope for the best. Again the batter was far too thin and runny, even though I left out the water so I added more coconut flour until the batter had more depth, but I still wasn’t happy with the consistency as it was grainy rather than glossy, smooth and thick.
After melting some coconut oil in a frying pan I then added 1tbsp of the mixture and left it to cook for a few minutes. Although I was waiting for the mixture to bubble up I wasn’t prepared to see such big bubbles that I could see the underside of the frying pan. So I was sure at this point that the pancakes were just going to disintegrate. However, I persevered and thankfully the mixture stayed together enough that I could flip them over to cook on the other side.
I think these pancakes tasted nice, but I wouldn’t make the effort to make them a third time as I find the batter really hard to work with. The texture of these pancakes is not as good as buttermilk pancakes. I thought they were a bit dry and grainy, but I think this was down to them being a little overcooked as it was really difficult to keep the mixture together enough so that I could flip them over. That said, with a few strawberries, blueberries, lemon cream and date syrup they went down pretty quick!
Ingredients: serves 4
- 2 large eggs
- 100ml coconut milk
- 125ml cold water
- 1tsp vanilla extract
- 1tbsp stevia
- 50g coconut flour
- 1tsp bicarbonate of soda
- 1tbsp coconut oil
- Crack the eggs into a bowl, then add the coconut milk, water, vanilla, stevia, flour and bicarb of soda and season with a pinch of salt. Whisk to a smooth batter, then leave to rest for a moment.
- Heat the oil in a large frying pan over a medium heat. Pour in a tablespoon of the batter, leave to settle for a moment then add another two tablespoons, allowing a little space between them. Fry for two minutes or until the bottom is light brown and the sides are set. Carefully flip the pancakes and cook for another two minutes.
- Transfer the pancakes to a warm serving plate while you cook the remaining pancakes. Top the pancakes with fruit, syrup, yogurt or cream.