Goan Coconut Pancakes Recipes

GOAN COCONUT PANCAKES

Steps:

• Mix the flour and a pinch of salt together in a large bowl. Make a well in the centre and gradually add the egg and milk, whisking to form a smooth batter. Add a little water to thin down, if necessary. Finally, mix in the melted butter.
• Heat a 12cm non-stick frying pan over a medium heat. Pour in 3 tablespoons of the pancake mixture, tilting the pan slightly so the batter covers the entire base, and cook for about 2 minutes. Turn over and cook the other side for 2 minutes. Set aside and keep warm while you make the remaining 7 pancakes.
• Mix the filling ingredients together in a bowl. Spoon a generous amount of the mixture down the middle of each pancake and roll up.
• Drizzle the pancakes with honey and serve with vanilla ice cream or crème fraîche, if you prefer.

GOAN COCONUT PANCAKES

Steps:

• At least thirty minutes before you plan to cook the pancakes, place all the batter ingredients in an electric blender and blend until smooth.
• Transfer blender contents to a bowl and set aside to rest.
• In another bowl, mix all the ingredients for the filling together, and also set aside.
• When you are ready to cook the pancakes, brush a 7"/18cm crepe pan or non-stick skillet with a little oil, and set over medium heat.
• When nice and hot, pour in 4-5 tablespoons of the batter, and spread it in all directions by tilting the pan.
• Cook the pancake for a few minutes, by which time the bottom should have some brown spots and the edges can be lifted.
• Flip pancake to the other side and cook another minute.
• Remove from the skillet and start cooking the second pancake.
• While the second pancake is cooking, place 2-3 tablespoons of filling on the first pancake, squeeze lemon juice over the filling, then roll up.
• Keep warm in a shallow, covered dish, while cooking and filling the remaining pancakes according to this method.
• Ensure the cooked pancakes are placed in a single layer while they are being kept warm, not piled on top of each other.
• Serve to your appreciative guests.

COCONUT FLOUR PANCAKES

Steps:

• Sift the coconut flour, baking powder, salt and baking soda into a medium bowl.
• Vigorously whisk the eggs and egg white in a large bowl until combined and just starting to foam on the surface, about 1 minute. Whisk the coconut milk and Greek yogurt in a separate glass measuring cup or a small bowl until combined. While whisking, add the coconut milk mixture, maple syrup, coconut oil and vanilla extract to the eggs and whisk until combined and bubbly.
• Fold the flour mixture into the egg mixture until just combined (it's OK if there are some lumps).
• Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Making 2 pancakes per batch, pour 1/4 cup of the batter into the skillet for each pancake and top with toasted coconut flakes if using. Cook until the bottom is golden brown and the edges are just beginning to set with some small bubbles forming, 2 to 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, about 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more coconut oil as needed. Serve with butter, syrup and more toasted coconut.