These coconut pancakes are quick and easy to fry up. More like crepes in their thinness, coconut pancakes such as these are sold as a snack food at the marketplaces (usually they are made into different colors using food-colouring, but here I have made mine plain). I find they make a great weekend breakfast/brunch dish, especially with a little syrup poured over. And because they're made with rice flours, they are naturally gluten-free (and also lactose-free). If you don't have rice flour, regular all-purpose can also be used. ENJOY!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- SERVES 2-3
- 2 cups good-quality coconut milk
- 2 eggs
- 1+1/2 cups rice flour + 3 Tbsp. glutinous rice flour (available at Asian stores)
- 3-4 Tbsp. sugar (to taste)
- pinch salt
- coconut oil OR vegetable oil for frying
- optional: 1 tsp. coconut flavoring (available in the baking section of most supermarkets)
- optional: 1-2 Tbsp. shredded coconut* for garnish (see instructions below)
- optional: a few drops food coloring (1-2 drops red makes a nice Valentine's Day treat)
Preparation:
- Measure the two flours into a mixing bowl. Add the salt and baking powder, and stir to mix.
- In another bowl, combine the eggs with the coconut milk and sugar. Whisk to dissolve the sugar and break up the yolks.
- Pour wet mixture into the dry mixture and stir until you have a smooth batter (using a whisk will help get rid of any lumps).
- Add the coconut flavoring, if using, and stir it in. If desired, you can color these pancakes with a drop or two of food coloring, as they do in Thailand (red to make pink pancakes makes a nice Valentine's Day or you can make them multi-colored for an Easter treat!).
- Heat a small frying pan or crepe pan over medium-high heat for at least 1 minute (without oil), or until pan is hot - this will help to keep the pancakes/crepes from sticking.
- Add a little oil (about 1/2 tsp.) and swirl it around the pan. Use a spatula to ensure the oil covers all surfaces.
- Add about 1/4 cup batter (depending on how large or thick you want your pancakes/crepes), tilting the pan this way and that to distribute the batter and create a round pancake/crepe.
- Allow the batter to cook at least 1 minute, or until small holes break out over the surface and the edges are crisp.
- Flip the pancake and cook the other side briefly - 30 seconds is usually enough.
- Add a little oil to the pan before making each new pancake.
- If desired, sprinkle with toasted shredded coconut (see instructions below). These pancakes are delicious served with maple syrup. ENJOY!
*To Toaste Coconut: Place dry shredded coconut (sweetened or unsweetened) in a frying pan. "Dry-fry" it over medium heat, stirring constantly, until the coconut turns light golden brown and is fragrant. Sprinkle over the pancakes and enjoy!
