Thai Style Pancakes with Coconut Syrup

Posted on Jan 12 2013 - 12:13pm by NaomiKathreen

thaicoconutpancakesOn a frosty Saturday morning in early January there’s really only one thing I want for breakfast. The same thing my 2 and a half-year old nephew also wants… Pancakes!

While the commonly held belief is that Pancakes are a rather indulgent breakfast and not for those who are watching their figures, you’ll be happy to know that this is luckily, untrue. Pancakes can be a nutritious yummy and fun breakfast to make, whether it be for your family, or boyfriend or even just for yourself on a lazy weekend morning, all you need is to swap some of  the ingredients out for more “hot body” friendly ones 🙂

For those on a gluten-free path Pancakes can be made with a Gluten-free flour blend, coconut flour, or almond flour. All make a slightly different tasting pancake but all are much healthier than white refined or wheat flour, but just as delish!

Since I recently bought a Thai Food Recipe book, I’ve gone a little crazy cooking everything in Thai style with lots of coconut milk, so this morning I decided to try Thai Pancakes with Coconut syrup.

The great thing bout using all things coconut (coconut milk, coconut palm sugar, dried shredded coconut and coconut oil) is that the health benefits of the coconut are endless. To find out more read here about Coconut oil.

So here it is the recipe for

THAI STYLE PANCAKES WITH COCONUT SYRUP

(suitable for Vegans, Vegetarians, those following Gluten-free diets, or just those who love delicious healthy food!)

Ingredients

1 can of good-quality coconut milk

½ cup unsweetened shredded coconut

2 eggs (or egg substitute to make vegan)

2 tsp coconut palm sugar or dark brown sugar

1 cup plain gluten free flour blend

3 tsp gluten free baking powder

Coconut oil for frying.

FOR COCONUT SYRUP

1 can of coconut cream

½ cup of maple syrup

 

Method;

Mix the coconut milk and dried shredded coconut in a bowl and set aside.

In a smaller bowl, whisk the eggs, sugar and melted butter until light and fluffy.

Add the egg mixture to the coconut milk stirring well to combine the ingredients.

Sieve in the flour and baking powder and stir thoroughly to combine.

Heat a frying pan with a little coconut oil, and then ladle about ¼ cup of the batter (for 1 medium pancake) into the pan.

When surface is covered with bubbles, flip the pancake.

Cook on the other side for a minute then remove.

Add a little more oil and repeat!

 

Make the COCONUT SYRUP

Heat the coconut cream in a pan on low.

Add the maple syrup and stir until warmed.

Remove from heat and drizzle over pancakes.

 

Eat and Enjoy.

Have a great weekend!!

Love,


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2 Comments so far. Feel free to join this conversation.

  1. AMS August 13, 2014 at 4:25 pm - Reply

    melted butter?

    • NaomiKathreen August 13, 2014 at 5:55 pm - Reply

      Melted butter??

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