A gluten-free version of pancakes inspired by America – try coconut pancakes!
Ingredients
Dry Ingredients
- Coconut flour – 40 g
- Potato starch – 2 tablespoons
- Baking soda – 0.5 teaspoon
- Salt – a pinch
Wet Ingredients
- Eggs – 2 pcs.
- Coconut milk – 3 tablespoons
- Olive oil – 20 ml
- Lime – 1 pc.
- Maple syrup – 0.5 tablespoon
Decoration
- Coconut puree – 5 teaspoons
- Strawberry – 70 g
- Raspberry – 70 g
- Blueberries – 70 g
Preparation
Step 1: Sift Dry Ingredients for the Batter Sift dry ingredients for the batter into a bowl.
Step 2: Combine Wet Ingredients for the Batter In another bowl, place wet ingredients for the batter and mix thoroughly until combined.
Step 3: Combine Dry and Wet Ingredients Combine ingredients from both bowls and mix until a smooth batter forms. If the batter is too dry, add an additional tablespoon of coconut milk and mix again. Let the batter rest for about 3-5 minutes.
Step 4: Fry and Decorate the Pancakes Pour about 2-3 tablespoons of batter onto a heated pan. Fry for 3 minutes on each side. Stack the cooked pancakes on top of each other to form a cake. Drizzle with warmed coconut puree and decorate with fruits.
