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Easy Coconut Pancakes (gluten/lactose-free)

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Coconut Pancakes

Easy & Delicious Thai Coconut Pancakes!

D.Schmidt
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:

  1. Measure the two flours into a mixing bowl. Add the salt and baking powder, and stir to mix.
  2. In another bowl, combine the eggs with the coconut milk and sugar. Whisk to dissolve the sugar and break up the yolks.
  3. 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).
  4. 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!).
  5. 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.
  6. Add a little oil (about 1/2 tsp.) and swirl it around the pan. Use a spatula to ensure the oil covers all surfaces.
  7. 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.
  8. Allow the batter to cook at least 1 minute, or until small holes break out over the surface and the edges are crisp.
  9. Flip the pancake and cook the other side briefly - 30 seconds is usually enough.
  10. Add a little oil to the pan before making each new pancake.
  11. 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!

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