Coconut or chestnut. Non-traditional pancake recipes

Ingredients

• coconut milk - 400 milliliters;
• chicken eggs - 2-3 pieces;
• boiling water - 200 milliliters;
• vegetable oil, butter - 2 tablespoons;
• flour - 400 grams;
• sugar - 3-4 tablespoons;
• salt - a pinch;
• coconut flakes - 3 tablespoons (more is possible);
• baking powder (optional) 2 teaspoons.

You can sweeten it with banana puree, which you can prepare yourself or take for baby food.

Flourless Keto Bacon Pancakes

Quite an original recipe for pancake lovers.

Ingredients

To prepare two servings, take 120 grams of cream cheese, 6 pieces of bacon (about 80 grams), 4 eggs, 1/2 teaspoon of baking powder. Add some green onions for taste.

Preparation

1. The bacon is fried until crispy and cut into small pieces.
2. The cheese is pureed and mixed with baking powder and eggs. This procedure can be done in a blender. Bacon and onions are added to the resulting mass.
3. The dough is mixed and left for 10 minutes.
4. Pancakes are fried for 2 minutes on each side.

The nutritional value

One serving contains up to 420 kilocalories, 53% fat, 41% protein, 6% carbohydrates.

Preparation

Having collected all the ingredients on hand, we begin to prepare:

1. Sift flour into the first cup. This will help us not only remove unnecessary inclusions, but also enrich it with air (pancakes with sifted flour turn out softer).
2. Add all the bulk ingredients: salt, sugar, baking powder (if using).
3. In the second cup, dilute the milk with boiling water. Cool slightly and gradually pour in the beaten eggs.
4. Carefully combine the contents of the two cups. Add oil (vegetable, butter) so as not to grease the pan every time. It is better to mix with a mixer. A regular whisk will also work.
5. The dough should be homogeneous and quite liquid (the consistency of kefir). If it’s too thick, don’t be afraid to dilute it with warm water.
6. Finally, sprinkle coconut flakes into the dough. Mix thoroughly again.

These pancakes are fried just like regular ones. The only peculiarity is that before scooping into the ladle, the dough must be stirred each time in order to evenly distribute the chips.

The dish is also called “Coconut suns”, they always turn out very tasty, with creamy notes, beautiful, with a crispy crust around the edges. You can serve them as an independent dish. Even tastier with various fillings, syrups, jam, honey.

If desired, you can make changes to the recipe. If you remove eggs from the ingredients, you will get no less tender, appetizing, but lean pancakes.

Replace wheat flour with buckwheat, remove eggs and sugar, add a teaspoon of soda. We are already preparing buckwheat coconut vegetarian pancakes. We use the same principle to make oat pancakes.

Pancake recipe with coconut flakes

Sift the flour through a sieve so that it does not contain impurities, lumps, becomes crystal clear and is maximally enriched with air, which will give the dough lightness and fluffiness.

Add sugar and beat in the egg, which should preferably be at room temperature. Therefore, remove the egg from the refrigerator in advance.

Pour in vegetable oil so that the dough is elastic and the pancakes do not stick to the pan. Also pour milk, which is slightly warmed.

Mix all ingredients thoroughly, kneading the dough with a whisk or blender until a homogeneous, smooth mass is formed. If you feel that the dough is runny, add a little milk. The consistency of the dough should not be too liquid or too thick, it should be like liquid sour cream.

Place the frying pan on the stove and heat it well, since the frying pan is the best friend of rosy and well-baked pancakes. Use a ladle to take the dough and pour it into the pan. Twist it in different directions so that the dough spreads evenly. Don’t put the pan on the fire right away, but first sprinkle the pancake with coconut flakes, the amount of which you can vary yourself, based on your taste and preferences.

• Only after you have sprinkled the pancake with coconut flakes can you put the pan on the stove and fry the pancakes as usual - on both sides until golden brown. Then serve them to the table with freshly brewed tea.

  Thin, delicate pancakes with a pronounced coconut aroma and very crispy edges. The pancakes take a little longer to fry than usual; they can be eaten even without filling. As they cool, they become so crispy at the edges that they look like homemade thin waffles. If you haven't tried making these pancakes yet, I highly recommend them. By the way, you can make a lean version of pancakes without eggs, but then you need to be confident in the pan and let the dough sit for at least an hour before baking.

Nut treat

You've already worked up an appetite, but your store doesn't sell coconut milk? No problem! It's easy to do it yourself. Exotic nuts are on the shelves of even modest supermarkets.

One coconut produces approximately 400 milliliters of milk (exactly what we need!) and 150 grams of shavings.

We choose the heaviest fruit, with some water inside (it gurgles a little when shaken). The eyes at the base should be intact and free of mold.

At home we open the coconut. It is better to ask your husband or son about this. But, in principle, a woman can also do this job.

Using a screwdriver or knife, make a hole in one of the holes and drain the liquid. Physical strength, a large knife or a small hatchet will be required when dividing the nut into two parts. This is the most difficult thing.

Then everything is simple. Separate the pulp from the brown crust. The milk will be perfectly white. We crush it in any convenient way. Pour boiling water over the chips. The water should only cover it a little. We wait 30 minutes. Using gauze or a towel, squeeze until dry. The resulting liquid is natural fresh coconut milk. The remaining mass is shavings. You can put it in pancakes right away. If you are going to store it, dry it in the oven.

With this simple recipe you can please your family and friends with an unusual and extremely tasty dish. It is almost impossible to spoil it. Coconut contains many vitamins, minerals, and fiber. Therefore, there will be more benefits from such pancakes than from classic ones.

How to cook pancakes with coconut milk recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Fragrant, thin pancakes with coconut milk - a recipe for real gourmets and lovers of exotic desserts. They turn out very tender, soft, you can serve them with pieces of fresh fruit, pineapple jam, orange sauce or liquid honey. This recipe for coconut pancakes will also come in handy during fasting - they are prepared without eggs, and coconut milk is a product of plant origin, natural and nutritious.

• Coconut milk – 300-350 ml;
• wheat flour – 200 g;
• sugar – 2 tbsp. l;
• sea ​​salt – 1 pinch;
• vegetable oil – 1 tbsp. l;
• soda – 1/3 tsp + 0.5 tbsp. l. vinegar (or 0.5 tsp baking powder).

Measure out the required amount of salt and sugar. Usually pancakes made with coconut milk are served with some kind of sweet additives, so you can add just a little sugar to the dough, just so that the pancakes brown when frying.

Sift the flour into a bowl with sugar and salt. If you are making pancakes with baking powder, immediately mix it with flour and sift the mixture into a bowl.

Pour in coconut milk, stir into a homogeneous, smooth dough without lumps. The thickness is about the same as for regular pancakes. If you use canned or powdered, be sure to stir it before pouring it into the flour. After squeezing, the milk from fresh coconut should be filtered through a fine strainer and immediately added to the dough. It is easy to prepare. First, pierce one of the eyes of the nut and pour the juice into a glass. Then you saw the nut with a file, open it and separate the white pulp from the brown rind. Grate the pieces of pulp on a fine grater. Pour 300 ml into the chips. water, squeeze. Strain and get natural coconut milk. You can use it at your discretion and drink the juice.

It is not necessary to add baking soda or baking powder; without this additive, pancakes with coconut milk will be more tender. The soda will slightly dry out the dough, but to prevent any foreign taste from appearing, it needs to be quenched with vinegar. Once the mixture stops bubbling, add it to the dough.

We add vegetable oil purely symbolically, just so that we don’t have to grease the pan. There is enough fat in the dough; lean pancakes made with coconut milk without eggs will bake perfectly and turn over easily. After adding the oil, beat everything and let the dough sit for 10-15 minutes.

Next, bake the pancakes as usual: scoop out a small portion of the dough with a ladle and pour it into a hot frying pan. Scroll to make the layer thinner and place on medium heat. After 1.5-2 minutes, the bottom of the coconut pancake will brown.

Turn over with a spatula, fry the second side for half a minute, until golden brown spots. The pancakes will be thin, bake quickly and you need to watch the fire so as not to dry them out quickly.

Place the prepared coconut milk pancakes in a pile and cover them so that the edges soften. Serve hot or warm, sprinkled with shavings, or complement with pieces of fruit, aromatic jam, preserves. Bon appetit!

Pancakes with coconut milk

This unusual option for preparing pancakes will help you diversify your kitchen and please your loved ones. Also with making pancakes you can learn how to prepare the whipped cream filling and orange sauce. Now let's start preparing this recipe for pancakes with coconut milk, and to know how to prepare it correctly, you can watch the instructional video recipe.

We will need the following ingredients to prepare the pancake dough and filling, as well as orange sauce.

Pancake dough:

1. Chicken egg
2. Flour, 1/2 cup
3. Coconut, 1/2 cup
4. Water, 1/4 cup
5. Butter, melted, 1–2 tbsp.
6. Sugar, 1 tsp.
7. Salt, a pinch

1. Heavy cream from 33%, 1/2 cup
2. Powdered sugar, 1 tbsp.
3. Orange zest, 1/2 tsp.

1. Orange juice, 1/2 cup
2. Corn starch, 1 tsp.
3. Sugar, 2 tbsp.
4. Orange zest, pinch

Place the butter in a small metal bowl and heat it over the fire. It is possible to replace butter with vegetable oil by adding one or two tablespoons. For the dough, we take one egg on the basis that we will make five pancakes. Add one teaspoon of sugar. Mix it all with a whisk. Our pancakes will not be sweet since we will have sweet pancake filling and orange sauce.

For our recipe we need half a glass of coconut milk and we will mix it with water. This is because coconut milk itself is so rich and fatty and has a very concentrated flavor. Pour in half a glass of coconut milk, also add 1/4 glass of water and don’t forget to mix it all with a whisk, or possibly a mixer. Add melted butter, through a sieve add half a glass of flour and a pinch of salt.

This coconut milk pancake recipe is very similar to many other dough recipes. They are practically all the same and you can familiarize yourself with them on our website in the recipes section. Since practically everyone has the same ingredients and the same proportions.

In general, pancakes with coconut milk turn out very tender and always turn out light, almost white. They don't turn golden and brown like traditional classic pancakes. And most importantly, they have a very barely perceptible coconut aroma. Let the dough sit for a while and start preparing the orange sauce.

Take your favorite orange juice and let's start preparing. For this we need 1/2 cup of orange juice; the sauce itself is very simple to prepare. We will also make it in small quantities, based on the preparation of pancakes. Pour into a metal container.

We grate the orange zest through a fine grater, it is needed to improve the orange aroma. Put it in the juice and add a teaspoon of cornstarch. Cornstarch is more neutral in taste than potato starch. Add a couple of tablespoons of sugar to the orange juice.

Mix all this carefully so that our starch is distributed throughout the orange juice. Otherwise, it will come out in lumps later, and if the starch comes out in lumps, you can then strain it through a sieve. We put the pan on the fire, we will need to bring it to a boil. Next, we should cook it over medium heat for 3 - 5 minutes until the cream sauce thickens.

Keep an eye on the sauce as it boils. If the sauce does not thicken, you can add more starch. The only thing you need to do is dilute it with more water. Then you can pour it in liquid form. When the sucking becomes a little thicker, we pour it over and leave it to cool. Let's move on to baking pancakes.

Heat the pan over the fire and begin baking over medium heat. Pour our dough into the pan and bake each side for about 15 - 20 seconds. As you should know, they don't turn out golden, but they are easy to tell when they start to brown. As soon as the pancake moves around the pan on its own, you can turn it over.

Our pancakes turn out to be very soft, tender, and most importantly thin. This is due to the fact that our dough turned out to be quite liquid, but you can make it a little thicker. Now let our pancakes cool, and we will start preparing the cream.

We will have whipped cream, the author of the tutorial will use country 33% heavy cream. We need half a glass of cream, put it in a bowl, add a tablespoon of powdered sugar and grate the orange zest to taste. You can grate half a teaspoon or less, or more to taste. We start whipping it all up using a mixer.

The most important rule here is not to overdo it and beat them, as it may turn out to be oil. As soon as we keep our shape, we can safely put it in the refrigerator. We will need to cool the cream, and the pancakes should also cool completely.

Put the filling in the pancakes

After the pancakes have cooled to room temperature, we fold them into floors. Place a portion of whipped cream on half of the pancake and close it. We get it in the form of a triangle, and on top we simply pour our orange sauce and add coconut flakes. Well, now our pancakes are ready, now we can try them. Thanks to the orange sauce, our pancakes turned out very bright.

We hope you enjoyed this recipe for coconut milk pancakes with orange sauce and whipped cream. Share this recipe with your friends on social networks, leave comments. Bon appetit!

Like any other healthy product, coconut oil should be used wisely.

Personally, I love keto breakfasts with coconut oil that leave me wanting to eat for 4-5 hours. I'm looking for recipes with seasonal ingredients that are easy to follow. The perfect fall breakfast is low carb pumpkin pancakes with coconut flour. Both adults and children like them.

Pumpkin pancakes

• 1/2 cup coconut flour
• sweetener to taste (erythritol)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 6 large eggs
• 1/2 cup pumpkin puree
• 3 tbsp. spoons of coconut oil
• 1/2 cup unsweetened coconut, almond or other nut milk
• 1/2 teaspoon vanilla extract
• coconut oil for greasing the pan

1. In a large bowl, stir together coconut flour, sweetener, baking powder, ginger, cinnamon and salt.
2. Add eggs, pumpkin puree (you can use ready-made or make your own: bake the pumpkin, scoop out the pulp and chop), melted coconut oil, milk, vanilla extract and beat until smooth. Add more milk if necessary.
3. Heat a large skillet over medium heat and coat with coconut oil. Once the butter is melted, pour the batter into the pan to form pancakes. Fry until golden brown on both sides.

OLESYA TERESHCHENKO is a health coach, healthy nutrition consultant, partner and curator of educational programs of the Gorod-Sad network.

Pancakes with coconut milk

Some may think that pancakes made with coconut milk are an unattainable luxury. This is partly true, but this was the case before, when we could only hear or read about such outlandish recipes in fashion magazines. Now everything has changed, many things have become available, and now you can buy a jar of concentrated coconut milk in the store. Better yet, buy coconut and make milk at home. Firstly, it will be much cheaper. Secondly, you will have a natural product, without preservatives. And in addition, you will receive a mountain of coconut flakes, also natural. Well, the housewives will find somewhere to put it: you can make sweets, bake a pie, add it to pancake dough or pancake batter, prepare a spicy seasoning for curry and come up with many other delicious things.

See how to make coconut milk at home. Well, today we will bake pancakes with coconut milk, you will like the recipe for its simplicity and the taste of the result. The dough for them is prepared with the addition of baking powder, not very liquid, thicker than with regular milk. You need to add a minimum of oil, just so as not to grease the pan before each pancake.

Ingredients:
– coconut milk – 250 ml;
– flour – 1 incomplete glass; – egg – 1 pc; – sugar – 2 tbsp. l; – coconut flakes – 1.5 tbsp. l; – baking powder – 1 teaspoon with a small mound; – salt – 1 pinch; – vanilla sugar – 1 teaspoon; – odorless vegetable oil – 1 tbsp. spoon; – butter – approximately 50 g. for greasing prepared pancakes. Using a hand whisk or mixer, beat the egg and two tablespoons of sugar. Don’t add more sugar, coconut flakes give off their own flavor and aroma, and the milk itself is slightly sweet. Excess sugar will make the dough heavier and will interrupt the taste of natural coconut.

Sift an incomplete glass of flour into the egg mixture, a little more than two-thirds of a glass.

Add coconut flakes. The recipe uses fresh shavings obtained from the grated flesh of fresh coconut. If you buy concentrated milk in a jar, then add dry confectionery shavings to the dough; they are sold in 40 gram bags (1.5-2 tablespoons is enough).

Mix the contents with a whisk, gradually moistening all the flour. Be sure to pick up the flour under the walls; if it separates poorly, collect it with a spoon and then beat the dough with a whisk.

It will turn out heterogeneous and thick. When all the flour is moistened and the shavings are combined with the dough, add vanilla sugar and baking powder to it.

Mix. Pour in coconut milk. It is much thicker than regular cow's milk, fatty, with a pleasant coconut aroma. If the milk stands even for 15-20 minutes, it will separate and before pouring it into the dough, be sure to beat it. Shake the canned milk in the can vigorously for half a minute and only then open the can. Or mix the already opened milk thoroughly.

Stir the contents with a whisk until the mass becomes almost smooth (not counting the inclusions of coconut flakes). Add a spoonful of vegetable oil and beat. Leave to rest for 15 minutes. The dough for coconut pancakes should have bubbles, there will be few of them (the baking powder will give a reaction). If the dough is completely smooth, then add a couple of pinches of baking powder, otherwise the pancakes will not bake well.

Grease the frying pan with oil and scoop out the dough with a ladle. Pour it into the center or on the edge and swirl the pan, in general, fry the pancakes as usual. They will not turn out very thin; they will be medium in thickness. See the recipe for thin pancakes.

When the bottom of the pancake is browned, turn it over and fry on the other side until golden specks. Be sure to grease with butter, otherwise the pancakes will be dry.

Roll the warm pancakes into rolls or triangles, tubes and serve. The originality of these pancakes lies in their unusual sweetish taste and subtle coconut aroma. They are unlike any other, so if you are looking for an unusual recipe, prepare pancakes with coconut milk and serve them with cocoa or warm milk and a cup of aromatic tea. Bon appetit!

Pancakes with coconut

Coconut flakes are very often used in confectionery. It can be added to cakes, pastries, rolls, fillings, and simply decorate finished products. But today I thought, shouldn’t I use it for pancakes? And my decision turned out to be correct! Coconut flakes gave the pancakes a unique flavor and made their taste unconventional and truly exquisite. Besides this, coconut flakes are very useful. It contains dietary fiber, which perfectly cleanses the intestines of harmful waste and toxins. And even when it is saturated with liquid, its structure remains porous, which is why such cleansing properties are associated.

Also, you can cook classic pancakes with milk.

Pancakes with coconut milk. Recipe with step-by-step photos

Pancakes are my family's #1 breakfast dish. The child liked custard pancakes because of the numerous holes, but he concluded that openwork pancakes were more interesting. Therefore, next time we will prepare custard-laced pancakes.

• I’ll drag all the recipes into my bookmarks like a hamster. Some of them really interested me. I would like to try pancakes made from buckwheat flour, but they don’t sell it in our city. (Also, bad luck, I can’t figure out how to pour the dough into a perfectly even layer in a frying pan. This art probably takes years to study.)
• I like pancakes made with kefir most of all; they turn out very tender. But I once tried to bake with yeast, but either the yeast was not successful, or I went too far with it, but I was haunted by the yeasty smell in the pancakes. Since then I haven’t experimented anymore, but fry the proven recipe.
• I've never made custard pancakes. But my family really likes pancakes with yeast. I just rarely do them. I’ll definitely be making pancakes using one of these recipes this coming weekend. Moreover, Maslenitsa is just around the corner.

God, how delicious! I read the article just in time, because it’s the eve of Maslenitsa! To be honest, I have never made choux pastry for pancakes, although I bake all kinds of pancakes and pancakes quite often. I'll definitely try it tomorrow, my mouth is already watering! I am sure that my family will definitely appreciate this delicacy.

Cooking steps

Fry the pancakes on both sides over medium heat until golden brown. The second side of the pancake will take less time to brown.

I used very fine coconut shavings, so the pancakes turned out soft, without a pronounced presence of shavings in them. The author of the recipe noted that the already-sitting chips will give the finished pancakes a crunch, which will not spoil the taste at all. Drizzle coconut pancakes with sauce or syrup of your choice.

Bon appetit!

Keto pancakes made with coconut flour

Since coconut flour does not contain gluten, the finished pancakes are brittle. This recipe is based on soft curd cheese, which gives the dough elasticity.

Ingredients

To prepare 8-10 pancakes, you need to take: 3 eggs, 80 gr. Mascarpone cheese, 1/2 spoon of coconut flour, 30 grams of cream 20% fat, sweetener and salt to taste, coconut oil 20-25 gr., psyllium 20 gr.

Preparation

Beat eggs, cheese and cream until smooth. The remaining ingredients are added to them with thorough mixing. Add coconut oil to a heated frying pan. Each portion is fried for about 2-3 minutes until golden brown. To prevent the pancakes from breaking, it is better to make them small, it will be more convenient to turn them over.

The nutritional value

100 grams of the resulting product contains 319 kilocalories, 85% fat, 4% carbohydrates, 11% protein.