There are a lot of pancake recipes. In Russia, they are cooked both thin in a hole and thick with yeast, from wheat, buckwheat or oat flour, stuffed with cottage cheese or meat, or with a spicy. Further in the article, several recipes for pancakes are proposed for coconut milk. This tropical dessert is easy to make. It is enough to follow the sequence of actions described in the recipes.
Delicious and appetizing pancakes with coconut milk
When preparing these pancakes, the air in the kitchen will be filled with a pleasant tropical aroma. And how tender they taste! There will definitely not be indifferent people. In addition, cook pancakes on coconut milk just as simple as on a cow. For this you need:
- On the eve of cooking, put the following ingredients of the dish: three eggs and coconut milk (500 ml) from the refrigerator on the table. All of them should be room temperature.
- Break the eggs into a deep container, add salt and sugar (40 g) and beat them with a whisk until smooth.
- Pour in coconut milk in a thin stream and stir.
- In several approaches, add sifted flour (300 g) and a spoonful of cornstarch.
- Knead a liquid and homogeneous dough, add vegetable or melted butter (2 tablespoons) to it.
Cook pancakes in a well-heated pan for two minutes on one side and the other. Serve them with honey, condensed milk or jam.
Recipe for coconut rice flour pancakes
The ingredients for the next dessert are best bought in Asian countries, where products have a more suitable texture. Otherwise, the consistency of the dough may turn out to be too thick, and then you will have to add a little more milk, or vice versa, liquid, as a result of which you will need to add more rice flour. You need to focus on your taste.
In general, pancakes with coconut milk are tasty, soft, thin and with a hole:
- First, 4 eggs need to be beaten into a foam with salt and sugar.
- Add coconut milk (0.5 l) and rice flour(12 tablespoons) with baking powder (1 tsp). Mix the dough well so that there are no lumps.
- Pour in 3 tbsp. l. liquid coconut oil, but you can use any other vegetable oil instead.
- Leave the dough on the counter for 15 minutes to achieve the desired consistency.
- Bake pancakes on a greased butter frying pan (only for the first product) and stack them in a pile. It is recommended to serve with berry sweet and sour yogurt.
Pancakes without eggs in coconut milk
Pancakes prepared according to the following recipe have an amazing aroma of coconut and cinnamon. They are ideal as a base for sweets. curd filling, chocolate topping or condensed milk.
On coconut milk lean pancakes without adding eggs to the dough, they turn out no worse than products prepared according to traditional recipe. They are done in the following way:
- To wheat flour (100 g), sift salt, baking powder and cinnamon (0.5 tsp each), and also sugar (25 g).
- Gradually, coconut milk (0.25 l) is poured into the dry mixture.
- The dough is thoroughly kneaded with a whisk, after which add sunflower oil(1 tablespoon).
- Before baking pancakes, the dough should rest for 15 minutes.
- Grease the pan with oil and heat up.
- A portion of the dough is poured onto a hot surface and spread over the surface.
From the amount of ingredients used, 8 pancakes are obtained.
Coconut pancakes with banana
Banana adds some zest to the next dessert. Such pancakes with coconut milk are quite sweet, so you can add quite a bit of sugar to the dough. Dessert is recommended to be served with ice cream or whipped cream.
Step by step recipe pancakes is as follows:
- From two eggs, 50 g of sugar, 200 ml of coconut milk and 60 g of flour, knead the dough. Also added here olive oil(4 tablespoons).
- A couple of bananas are peeled and cut into cubes.
- Dough is poured into the pan, slices of bananas are laid out on top. As soon as one side is browned, the pancake is turned over to the other.
Ready pancakes are folded in half, cut into triangles and served.
Vegan Coconut Soda Pancakes
When preparing the next dessert, flaxseed flour is used. It makes the taste of products unusual, and the pancakes themselves with coconut milk can be classified as exotic.
- In coconut milk (0.4 l), add salt, soda (1 tsp), sugar (40 g), flaxseed flour (3 tbsp.). Leave the kneaded mass on the table for 10 minutes so that the flour swells well.
- Add 100 g flour and 80 ml carbonated water. Thanks to her, pancakes will turn out thin and with holes.
- Leave the resulting dough on the table for another quarter of an hour.
- Bake pancakes in a preheated and greased pan. Please note that the dough is quite thick, so, if necessary, it can be spread over the surface with a silicone brush.
Lush pancakes for breakfast with honey and coconut flakes
Fragrant and tender pancake pancakes are very easy to prepare. First you need to beat two eggs with honey (2 tablespoons), olive oil (3 tablespoons), coconut (30 g), rice (6 tablespoons) and flax flour (4 tablespoons). ) into a homogeneous mass. Then gradually add 0.4 l of coconut milk. Mix the dough and let it brew on the table for a few minutes.
Pour 100 ml of dough into a hot frying pan. Let it take shape on the surface on its own, as when baking pancakes or pancakes. When the pancake is browned, turn it over to the other side. Pour the finished pancakes with honey or any syrup.
How to cook pancakes with coconut milk recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.
Fragrant, thin pancakes in coconut milk - a recipe for real gourmets and lovers of exotic desserts. They are very tender, soft, you can serve them with pieces of fresh fruit, pineapple jam, orange sauce or liquid honey. This recipe for coconut pancakes will also come in handy during fasting - they are prepared without eggs, and coconut milk is a product of plant origin, natural and nutritious.
- Coconut milk - 300-350 ml;
- wheat flour - 200 g;
- sugar - 2 tbsp. l;
- sea salt - 1 pinch;
- vegetable oil - 1 tbsp. l;
- soda - 1/3 tsp + 0.5 tbsp. l. vinegar (or 0.5 tsp baking powder).
We measure the right amount of salt and sugar. Usually, coconut milk pancakes are served with some sweet additives, so you can put quite a bit of sugar in the dough, just so that the pancakes are browned when frying.
Sift flour into a bowl with sugar and salt. If you are making pancakes with baking powder, immediately mix it with flour and sift this mixture into a bowl.
Pour in coconut milk, stir to a homogeneous smooth dough without lumps. The density is about the same as for ordinary pancakes. If using canned or diluted powder, be sure to mix it before pouring into flour. Milk from fresh coconut after squeezing should be filtered through a fine strainer and immediately added to the dough. It is easy to prepare. First, pierce one of the eyes of the nut and pour the juice into a glass. Then saw the nut with a saw, open it and separate the white flesh from the brown rind. Rub the pieces of pulp on a fine grater. Pour into the chips 300 ml. water, squeeze. Strain and get natural coconut milk. You can use it at your discretion, and drink the juice.
It is not necessary to add soda or baking powder; without this additive, pancakes with coconut milk will be more tender. Soda will dry the dough a little, but so that there is no foreign aftertaste, it must be extinguished with vinegar. When the mixture stops bubbling, add to the batter.
We add vegetable oil purely symbolically, only so that you do not have to grease the pan. There is enough fat in the dough, lean pancakes in coconut milk without eggs will bake perfectly and turn over easily. After adding the oil, beat everything and let the dough brew for 10-15 minutes.
Next, we bake pancakes as usual: scoop up a small portion of dough with a ladle, pour it onto hot pan. Scroll to make the layer thinner and put on medium heat. After 1.5-2 minutes, the bottom of the coconut pancake will brown.
Turn over with a spatula, fry the second side for half a minute, until golden spots. Pancakes will be thin, bake quickly and you need to monitor the fire so as not to overdry them in a short time.
We stack ready-made pancakes in coconut milk in a pile, cover so that the edges of them soften. Serve hot or warm, sprinkled with shavings, or supplement with pieces of fruit, fragrant jam, jam. Bon Appetit!
Pancakes with coconut milk
Hi all. You can please yourself and escape from the gray everyday life and cook pancakes with coconut milk. This pancake recipe is tropical because our pancake batter will be made from coconut milk. This is very unusual option If you are tired of all the possible classic pancakes with milk, kefir, water, maybe you should try making pancakes with coconut milk.
Pancakes with coconut milk
Pancakes with coconut milk
Such an unusual option for making pancakes will help you diversify your kitchen and please your loved ones. Also with the preparation of pancakes, you can learn how to prepare a topping of whipped cream and orange sauce. Now let's start cooking this recipe pancakes in coconut milk, and to know how to cook it properly, you can watch the instructional video recipe.
We will need the following ingredients to prepare the dough and filling for pancakes, as well as orange sauce.
Pancake dough:
- Chicken egg
- Flour, 1/2 cup
- Coconut, 1/2 cup
- Water, 1/4 cup
- Butter, melted, 1–2 tbsp
- Sugar, 1 tsp
- Salt, pinch
- Heavy cream from 33%, 1/2 cup
- Powdered sugar, 1 tbsp
- Orange peel, 1/2 tsp
- Orange juice, 1/2 cup
- Corn starch, 1 tsp
- Sugar, 2 tbsp
- orange zest, pinch
We put the butter in a small metal bowl and heat it over a fire. It is possible to replace the butter with vegetable oil by putting one or two tablespoons. For the test, we take one egg at the rate that we will make five pancakes. Add one teaspoon of sugar. Mix it all with a whisk. Our pancakes are not sweet, as we will sweet filling for pancakes and orange sauce.
For our recipe, we need half a glass of coconut milk and we will mix it with water. This is because coconut milk itself is so rich and fatty and has a very concentrated taste. Pour half a glass of coconut milk, also add 1/4 glass of water and do not forget to mix it all with a whisk, and possibly with a mixer. Add melted butter, through a sieve add half a glass of flour and a pinch of salt.
This coconut milk pancake recipe is very similar to many other pastry recipes. They are practically all the same and you can familiarize yourself with them on our website in the recipes section. Since practically everyone has the same ingredients and the same proportions.
In general, pancakes with coconut milk are very tender and always turn out light, almost white. They don't turn golden and brown like traditional ones. classic pancakes. And most importantly, they have a very barely perceptible coconut flavor. Let the dough brew a little and proceed to the preparation of orange sauce.
Grab your favorite orange juice and let's get started. To do this, we need 1/2 cup of orange juice, the sauce itself is very simple to prepare. We will also make it in a small amount, based on the preparation of pancakes. Pour into a metal bowl.
Rub through a fine grater orange peel, it is needed to improve the orange flavor. Put it in the juice and add a teaspoon of cornstarch. Corn starch is more neutral in taste than potato starch. Put a couple of tablespoons of sugar in orange juice.
All this is gently mixed so that our starch is distributed throughout orange juice. Otherwise, it will then go in lumps, and if the starch went in lumps, then it can then be filtered through a sieve. We send the pan to the fire, we will need to bring it to a boil. Next, we should cook it over medium heat for 3-5 minutes until the cream sauce thickens.
When the sauce boils, keep an eye on it. If the sauce does not thicken, then you can add more starch. The only thing you need to do is dilute it with more water. Then you can pour it in liquid form. When sucking becomes a little thicker, we pour it and set it to cool. Let's move on to baking pancakes.
We heat the pan on the fire and start baking on medium heat. Pour our dough into the pan and bake each side for about 15 - 20 seconds. As you should know, they don't turn golden, but it's easy to tell when they start to brown. As soon as the pancake itself moves in the pan, it can already be turned over.
Our pancakes are very soft, tender, and most importantly thin. This is due to the fact that the dough turned out to be quite liquid, but you can make it a little thicker. Now let our pancakes cool down, and we will start preparing the cream.
We will have whipped cream, the author of the lesson will use rustic 33% heavy cream. We need half a glass of cream, put them in a bowl, put a tablespoon powdered sugar and grate orange zest to taste. You can grate half a teaspoon or less, or more to taste. We start whisking all this with a mixer.
The most important rule here is not to overdo it and beat them, as it can turn out to be butter. As soon as we keep the form, we can safely put it in the refrigerator. We will need to cool the cream, and the pancakes should also cool completely.
Putting stuffing in pancakes
After the pancakes have cooled to room temperature, we fold it on the floors. Put a portion of whipped cream on half the pancake and close it. We get it in the form of a triangle, and on top we just pour our orange sauce and add coconut flakes. Well, now our pancakes are ready, now you can try. Thanks to the orange sauce, our pancakes turned out to be very bright.
We hope you enjoyed this pancake recipe with coconut milk, orange sauce and whipped cream. Share this recipe with your friends on social networks, leave comments. Bon Appetit!
Pancakes with coconut milk
Perhaps, it will seem to someone that pancakes with coconut milk are an unattainable luxury. This is partly true, but it was so before, when we could only hear or read about such outlandish recipes in fashion magazines. Now everything has changed, much has become available, and now a jar of concentrated coconut milk can be bought at the store. Better yet, buy a coconut and make milk at home. First, it will be much cheaper. Secondly, you will have a natural product, without preservatives. And on top of that, you get a mountain of coconut flakes, also natural. Well, the housewives will find where to attach it: you can make sweets, bake a pie, add it to pancake dough or dough for pancakes, cook hot seasoning to curry and many other delicious things to come up with.
See how to make coconut milk at home.
Well, today we will bake pancakes with coconut milk, you will like the recipe for its simplicity, and the result is delicious. The dough for them is prepared with the addition of baking powder, not very liquid, thicker than with ordinary milk. You need to add a minimum of oil, just so as not to lubricate the pan before each pancake.
Ingredients:
- coconut milk - 250 ml;
- flour - 1 incomplete glass;
- egg - 1 pc;
- sugar - 2 tbsp. l;
- coconut shavings - 1.5 tbsp. l;
- baking powder - 1 teaspoon with a small mound;
- salt - 1 pinch;
- vanilla sugar - 1 teaspoon;
- odorless vegetable oil - 1 tbsp. a spoon;
- butter - about 50 gr. for greasing ready-made pancakes.
Beat the egg and two tablespoons of sugar with a hand whisk or mixer. Don't add more sugar coconut flakes gives its taste and aroma, and the milk itself is slightly sweet. Too much sugar will make the dough heavier and overpower the taste of natural coconut.
Sift an incomplete glass of flour into the egg mixture, a little more than two-thirds of a glass.
Add shredded coconut. The recipe uses fresh shavings, obtained from the grated pulp of a fresh coconut. If you buy concentrated milk in a jar, then add dry confectionery chips to the dough, it is sold in bags of 40 grams (1.5-2 tablespoons is enough).
With a whisk, mix the contents, gradually moistening all the flour. Be sure to take the flour under the walls, if it does not separate well, collect it with a spoon and then beat the dough with a whisk.
It will turn out to be heterogeneous, thick. When all the flour is moistened, and the chips are connected to the dough, add to it vanilla sugar and baking powder.
We mix. Pour in coconut milk. It's much thicker than usual. cow's milk, oily, with a pleasant coconut flavor. If the milk stands even for 15-20 minutes, it will stratify and be sure to whisk before pouring it into the dough. Shake canned milk in a jar vigorously for half a minute and only then open the jar. Or mix thoroughly already opened milk.
Stir the contents with a whisk until the mass is almost smooth (not counting the inclusions of coconut flakes). Add a spoonful of vegetable oil, beat. We leave to rest for 15 minutes. The dough for coconut pancakes should turn out with bubbles, there will be few of them (the baking powder will give the reaction). If the dough is completely smooth, then add a couple of pinches of baking powder, otherwise the pancakes will not bake well.
Lubricate the pan with oil, scoop up the dough with a ladle. Pour into the center or to the edge and twist the pan, in general - fry the pancakes as usual. They will not turn out to be completely thin, they will be medium in thickness.
See the recipe for thin pancakes.
When the bottom of the pancake is browned, turn it over, fry on the other side until golden spots. Be sure to grease with butter, otherwise the pancakes will be dryish.
We roll up warm pancakes with a roll or triangles, tubes and serve to the table. The originality of these pancakes is in an unusual sweet aftertaste and subtle coconut aroma. They are unlike any other, so if you are looking for unusual recipe, cook coconut milk pancakes and serve them with cocoa or warm milk, a cup fragrant tea. Bon Appetit!
Pancakes with coconut milk. Recipe with step by step photos
Pancakes are my family's #1 breakfast dish. Custard pancakes the child liked it because of the numerous holes, but he concluded that openwork pancakes were more interesting. Therefore, next time we will prepare custard-openwork pancakes.
I'll drag away, like a hamster, all the recipes to bookmarks. Some of them really got me interested. I would like to try pancakes made from buckwheat flour, but this is not for sale in our city. (And yet, here’s the bad luck, well, I can’t learn how to pour the dough in a pan in a perfectly even layer. Probably, this art needs to be studied for years.)
I like pancakes on kefir most of all, they turn out very tender. But somehow I tried to bake with yeast, but either the yeast was not successful, or I went too far with it, but I was haunted by the yeast smell in pancakes. Since then, I haven’t experimented any more, but I’m frying a proven recipe.
I have never made custard pancakes. But my family really like pancakes with yeast. I just rarely do them. This weekend I will definitely cook pancakes according to one of these recipes. Especially Shrovetide in the yard.
God, what a treat! I read the article just in time, because now is the eve of Shrovetide! Honestly, choux pastry I have never made pancakes for pancakes, although I bake all kinds of pancakes and pancakes quite often. I'll try it tomorrow, I'm salivating! I am sure that my family will definitely appreciate this yummy.
Pancakes with coconut milk
Chicken eggs have gained a lot of popularity in our lives, when the time for cooking has been reduced to a minimum. There is nothing easier than an omelet or scrambled eggs, which can be prepared in a few minutes, and thanks to useful properties chicken eggs such breakfasts are considered nutritious and very satisfying - at least you can safely live until dinner without thinking about food.
Refined sugar has an absolutely white color, sometimes even giving off blue.
Flour is ground grains of wheat, rye, oats, buckwheat, rice, corn, flax, millet, barley, peas and other cereals.
Olive oil is traditionally part of the Mediterranean diet, and populations in which olive oil is a common daily product are distinguished by longevity and excellent health.
Add to shopping list
Uploading your shopping lists.
photo reports for the recipe 0
There are no photos of this recipe yet.
Beat eggs with sugar.
Add coconut milk, mix thoroughly.
Add flour, knead the dough.
Add coconut flakes, stir.
Add olive oil, mix thoroughly.
Very tasty with honey! Bon Appetit.
Recipes by Yulia Vysotskaya
Recipes from Eat at Home
Recipes from "Breakfast with Yulia Vysotskaya"
Recipes from "Smart Home"
Original menu from "Macho Gazpacho"
Favorite okroshka with "Family Secret"
Cooking delicious with "National"
We make blanks together with Ezidri
Pancakes, pancakes, cheesecakes
Greens, herbs, flowers
Flour and flour products
Meat and meat products
Nuts, seeds, dried fruits
How to cook pancakes in coconut milk without eggs recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.
On this page you will find the following recipes:
Most people believe that it is obligatory to eat meat. If you wish, you can find information on the Internet that with the right lifestyle, it is recommended to use it less or even exclude it from the diet. So, for example, for predators, eating meat is necessary, because. they get energy from it for active life. People have long ceased to be hunters, and meat is consumed only after heat treatment. In such people, oncological diseases, arthritis, etc. are much more common. Vegetarians are healthier, the body is not slagged and, in general, the state is more cheerful. Real yogis use only organic products: vegetables, fruits, herbs, nuts, cereals.
The internet is full various recipes for vegetarians. Today I want to dwell on my favorite recipe for pancakes since childhood. If you think that eggs and milk are an indispensable ingredient in their preparation, you are greatly mistaken. Next, we will tell you how to cook vegetarian pancakes without eggs.
Vegetarian pancake ingredients
For cooking we need:
- 2 zucchini;
- 3 tbsp flour;
- ¼ tbsp ground black pepper;
- 2-3 tbsp vegetable oil.
Zucchini. The recipe says 2 pieces. If desired, it can be increased or decreased depending on the size. When choosing in a store, it is better to stop at a small fruit, about 15-20 cm in length. There should be no dents, cuts, or other damage on the skin. The thicker the skin on the zucchini, the more seeds will be inside. Accordingly, it is better to choose thin-skinned. If you bought vegetables and do not plan to cook right away, put them in a plastic bag, not mine. This way they stay fresh longer.
Flour. On average, flour needs 2-3 tbsp. It is used to thicken dough. In case of too liquid mass, you can add an additional amount. Do not immediately fall asleep all 3 tbsp. look at the result.
Ground black pepper. To prepare black pepper pancakes, you need quite a bit, ¼ tbsp. Note that if possible, it is better to grind black peppercorns. Thus, it will acquire a richer aroma and taste. For example, ground coffee from a jar is inferior in taste and aroma to freshly crushed grains. Black ground pepper will add a unique taste to the finished dish.
Salt. This ingredient should be added based only on your own taste and family preference. Someone likes more salty, someone less. To find the golden mean, it is better to add a little, and salt after the first test.
Cooking method
We take out the zucchini from the refrigerator. Rinse thoroughly under warm water. It is better to clean with a brush. Remove the skin from them and rub on a coarse grater.
Add salt to grated zucchini. When interacting, they should release juice. We leave for 5-6 minutes. Then squeeze out excess liquid.
Sprinkle minced squash flour. Stir for one minute until a homogeneous mixture. Note that the amount of flour may vary depending on the quality of vegetables and their volume.
Sprinkle with salt and black pepper. Optionally, you can add other natural spices: turmeric (additionally add color), coriander seeds, cardamom powder and masala. Mix thoroughly.
Knead the dough. Form balls.
Put a ball on a hot pan and turn it into a pancake.
Leave the pancakes for a while, for browning on one side. After, turn it over to the other side and cover with a lid. Flour with zucchini should seize.
When the pancake is cooked, transfer it to a paper towel, colander, or paper towel to drain excess oil. Similarly, continue to fry the rest of the zucchini pancakes.
After cooking all the pancakes, put them on a plate and sprinkle with green onions or garlic. Fits them well vegetable stew or a salad of spring vegetables.
With such a simple recipe, you can end the working day. It is ideal for vegetarians or people watching their figure. You will get the "right" calories before bed and will not fall asleep hungry.
Bon appetit to you and your family.
Another zucchini pancake recipe
There is more than one recipe for vegetarian pancakes without eggs on the Internet. The following are the most popular ones.
Pancakes with potatoes and zucchini are ideal during Lent and for vegetarians. The ratio of zucchini and potatoes can be varied. When adding more potatoes, the pancakes turn into all famous dish- wranglers. This dish is perfect for a hearty breakfast.
For cooking you will need:
- 0.5 kg of zucchini;
- 150g potatoes;
- 100g flour;
- ¼ s.l. red ground pepper;
- ¼ tsp soda;
- 15ml soy sauce and vegetable oil.
Cooking method
Wash zucchini thoroughly. We rub on a large grater. Sprinkle with salt and let drain excess liquid for 5 minutes.
Wash and clean potatoes. We rub the potatoes on a coarse grater.
Drain juice from zucchini and mix with potatoes. Sprinkle flour on top. spices, soda and soy sauce. The latter will give the dish a sour taste. We knead the dough.
We put the pan on the fire and wait for the full heating. After the pan is hot, lay out our dough in the form of pancakes or pancakes. Depending on the resulting consistency, you will get one or another dish.
Fry on one side. Turn over and leave to fry on the other side, covering with a lid. Remove and place in a colander or paper towel to drain excess oil.
Serve on the table as an independent dish with sour cream, sprinkled with green onions on top.
Pancakes with coconut milk
An eggless pancake recipe doesn't have to include zucchini. Delicious pancakes are made with coconut milk:
- 2.5 std. vegetable oil,
- 3 tbsp Sahara,
- a pinch of salt,
- 700ml coconut milk
- 3 cups flour.
For cooking, add all ingredients except oil to one pan.
Mix with a mixer. The resulting mass should resemble sour cream.
Lubricate the hot frying pan with oil and fry the pancakes.
It can be served on the table with sour cream or jam.
Today we will consider a recipe for a cake with sour cream cakes and the most delicate cream cheese cream. We will not need eggs in this recipe. If you want to demonstrate.
Super- chocolate cake without the use of eggs There are countless recipes for chocolate cakes, but today we will prepare a lean chocolate cake.
Hard to imagine birthday cake or a set of cakes without cream. The basis for most creams is butter, which makes them greasy and harmful to the body.
Many have already heard about the raw food diet - what this philosophy is, why it is needed and how it is useful. And even those housewives who do not adhere to a raw food diet all the time.
Usually, vegetable-based cakes and pies are perceived without much enthusiasm due to the preconceived notion that they are boring, tasteless and nothing special about them. But.
On this page you will find the following recipes: Recipe: Homemade cornbread without wheat flour, with the addition of rice Recipe in a slow cooker: Delicious cornbread.
On this page you will find the following recipes: Quick chocolate cake without eggs. Step by step recipe with photoNapoleon without eggsHoney cake.
This is just a miracle! You want to eat this mannik already at the stage of preparing the dough, it is so fragrant. And when the cake is in the oven, they run to the divine smell.
On this page you will find the following recipes: The recipe for the simplest vegetarian pie with semolina and kefir in a slow cooker How to cook charlotte without eggs Charlotte.
A call from friends: "We'll be there in 15 minutes" - inspired the fantasy to a masterpiece. From the minimum number of products turned out to be the most tender biscuit roll. This recipe is different.
Ahead is a series of favorite winter holidays with magnificent feasts and loved ones. And any festive table, as we know, it will not do without salads. Introducing.
On this page you will find the following recipes: With honey Classic With carrots With nuts With chocolate With banana Cake There is probably not a single person who does not like any one.
Recipe calorie calculator
Pancakes with coconut milk
Fragrant, thin pancakes in coconut milk - a recipe for real gourmets and lovers of exotic desserts. They are very tender, soft, you can serve them with pieces of fresh fruit, pineapple jam, orange sauce or liquid honey. This recipe for coconut pancakes will also come in handy during fasting - they are prepared without eggs, and coconut milk is a product of plant origin, natural and nutritious.
- Coconut milk - 300-350 ml;
- wheat flour - 200 g;
- sugar - 2 tbsp. l;
- sea salt - 1 pinch;
- vegetable oil - 1 tbsp. l;
- soda - 1/3 tsp + 0.5 tbsp. l. vinegar (or 0.5 tsp baking powder).
We measure the right amount of salt and sugar. Usually, coconut milk pancakes are served with some sweet additives, so you can put quite a bit of sugar in the dough, just so that the pancakes are browned when frying.
Sift flour into a bowl with sugar and salt. If you are making pancakes with baking powder, immediately mix it with flour and sift this mixture into a bowl.
Pour in coconut milk, stir to a homogeneous smooth dough without lumps. The density is about the same as for ordinary pancakes. If using canned or diluted powder, be sure to mix it before pouring into flour. Milk from fresh coconut after squeezing should be filtered through a fine strainer and immediately added to the dough. It is easy to prepare. First, pierce one of the eyes of the nut and pour the juice into a glass. Then saw the nut with a saw, open it and separate the white flesh from the brown rind. Rub the pieces of pulp on a fine grater. Pour into the chips 300 ml. water, squeeze. Strain and get natural coconut milk. You can use it at your discretion, and drink the juice.
It is not necessary to add soda or baking powder; without this additive, pancakes with coconut milk will be more tender. Soda will dry the dough a little, but so that there is no foreign aftertaste, it must be extinguished with vinegar. When the mixture stops bubbling, add to the batter.
We add vegetable oil purely symbolically, only so that you do not have to grease the pan. There is enough fat in the dough, lean pancakes in coconut milk without eggs will bake perfectly and turn over easily. After adding the oil, beat everything and let the dough brew for 10-15 minutes.
Next, we bake pancakes as usual: scoop up a small portion of the dough with a ladle, pour it into a hot pan. Scroll to make the layer thinner and put on medium heat. After 1.5-2 minutes, the bottom of the coconut pancake will brown.
Turn over with a spatula, fry the second side for half a minute, until golden spots. Pancakes will be thin, bake quickly and you need to monitor the fire so as not to overdry them in a short time.
We stack ready-made pancakes in coconut milk in a pile, cover so that the edges of them soften. Serve hot or warm, sprinkled with shavings, or supplement with pieces of fruit, fragrant jam, jam. Bon Appetit!
These are lean pancakes, consisting only of coconut milk, sugar, salt, flour and vegetable oil. I am satisfied with the result: I finally managed to bake soft delicious lean pancakes.
Basic Recipe:
500 ml. coconut milk
2-3 tbsp Sahara
0.5 tsp salt
premium flour (I will explain below how much you need)
3-4 tbsp odorless vegetable oil
As alternative dough additives:
banana
cocoa
coconut flakes
In half the coconut milk, dilute the sugar, salt, sift the flour so much that you get a dough of the consistency of sour cream. Pour the rest of the milk and vegetable oil into the dough, stir, add a little water if necessary.
I fried in a special frying pan for pancakes without vegetable oil, turned the pancakes over with my hands, with a little effort (it sticks a little, but not fatally, the pancake does not break).
If you want to experiment, then here are pancakes with a banana. Very good option fried bananas very juicy, these pancakes are very good friends.
Briefly about how I did it. She poured the dough into the pan, put a few pieces of thin banana slices, poured a small amount of dough, fried on both sides.
Here are pancakes with cocoa. I've made it with and without coconut flakes. I liked less than the first two options, although nothing, obviously something is missing.
As an option, you can make orange sauce for pancakes from the juice of one orange, zest and sugar in arbitrary proportions. The whole thing is brought to a boil and cooled. If you want to thick sauce, add starch. I didn't add.
Pancakes with coconut milk
Chicken eggs have gained a lot of popularity in our lives, when the time for cooking has been reduced to a minimum. There is nothing easier than an omelette or scrambled eggs, which can be cooked in a few minutes, besides, thanks to the beneficial properties of chicken eggs, such breakfasts are considered nutritious and very satisfying - at least you can safely live until dinner without thinking about food.
Refined sugar has an absolutely white color, sometimes even giving off blue.
Flour is ground grains of wheat, rye, oats, buckwheat, rice, corn, flax, millet, barley, peas and other cereals.
Olive oil is traditionally part of the Mediterranean diet, and populations in which olive oil is a common daily product are distinguished by longevity and excellent health.
Add to shopping list
Uploading your shopping lists.
photo reports for the recipe 0
There are no photos of this recipe yet.
Beat eggs with sugar.
Add coconut milk, mix thoroughly.
Add flour, knead the dough.
Add coconut flakes, stir.
Add olive oil, mix thoroughly.
Very tasty with honey! Bon Appetit.
Recipes by Yulia Vysotskaya
Recipes from Eat at Home
Recipes from "Breakfast with Yulia Vysotskaya"
Recipes from "Smart Home"
Original menu from "Macho Gazpacho"
Favorite okroshka with "Family Secret"
Cooking delicious with "National"
We make blanks together with Ezidri
Pancakes, pancakes, cheesecakes
Greens, herbs, flowers
Flour and flour products
Meat and meat products
Nuts, seeds, dried fruits
Comments - 31
And for some reason, I have a really bad roll over, tear :(
The recipe is good. in the original, it turned out too sweet for me and I still wanted to get some benefit from pancakes. I reduced the sugar to 1 tablespoon, next time I will try less, I replaced the olive oil with coconut oil, replaced the flour (whole grain or a mixture of wheat and buckwheat (a couple of spoons), you can also add some super healthy ground flaxseed), in this combination it does not will change the taste of the finished pancakes.
Banana Pancakes with Coconut Banana Cream (recipe without eggs and milk)
See the recipe for the dish with a photo below.
All readers of my culinary blog Congratulations on the Maslenitsa! This year Pancake week falls from March 11 to March 17, 2013. All week you can bake golden pancakes with butter or stuffed with fillings, thin openwork pancakes in milk or thick fluffy pancakes with a sip. Today I will share the recipe unusual pancakes. This banana pancakes. the dough for which is kneaded from whole grain flour, water and ripe bananas.
These pancakes can be called vegan as they do not contain animal products (pancakes without eggs and milk). Who is interested in such pancakes with bananas. you are welcome under the cat for the recipe and photos.
My husband Pavel conducted this culinary experiment. It all started with the fact that we wanted to bake pancakes on banana dough (about the same as fried in Thailand). It was decided not to use eggs and milk in the recipe. After looking at various sites for recipes for vegan pancakes, I deduced my formula perfect dough for pancakes.
vegan pancake recipe
So what is included banana dough for pancakes?
- whole grain flour;
- water;
- 2-3 very ripe bananas;
- 1 cinnamon stick;
- a pinch of sea salt;
- 1 tablespoon brown sugar;
- cold pressed vegetable oil.
- 3 bananas;
- 3 tablespoons organic coconut flakes
I knead the dough with a blender with a special whisk attachment. In a deep bowl or saucepan, mix flour, salt, brown sugar and ground cinnamon stick in a coffee grinder. Separately, puree the bananas. Mix everything together with a whisk, gradually adding water. At the very end, add vegetable oil (I took extra virgin olive oil) a few tablespoons. The dough should not be too thick, the density of the dough can be easily adjusted by adding flour or water.
To be honest, at first I didn’t really believe that pancakes can be baked without eggs and they won’t fall apart and become a “lump” in a pan. Gradually, when my husband, deftly wielding a heavy cast-iron pan, began to skillfully turn the pancakes over without damaging their integrity, my skepticism disappeared! It turns out that delicious golden pancakes with banana and subtle cinnamon flavor can be baked without the use of eggs. At the same time, they do not fall apart, they turn out well, very tasty and appetizing.
Pancakes need to be baked only on special pancake pans made of cast iron. You can also buy a pancake maker and bake in it. The frying pan must be thoroughly calcined and greased with vegetable oil. Do not forget that you also need to add a few tablespoons of oil to the dough, otherwise the pancakes will still stick.
Bake the pancake for a minute on each side and put on a plate. We ate these pancakes with banana-coconut cream. It's easy to prepare. A couple of bananas are pureed with a blender, coconut flakes are ground with a coffee grinder. Mix banana puree with shredded coconut. Everything, the cream for pancakes is ready!
While my husband fiddled with the frying pan, I enjoyed the wonderful taste of wonderful banana pancakes. At the same time, I do not forget to praise my favorite pancake and give him a bite of a pancake stuffed with cream. These banana pancakes have an absolutely amazing and wonderful aroma of cinnamon and an unusual sweet banana taste. I highly recommend trying!
Everyone is interested in your opinion!
Don't leave in English!
Just below there are comment forms.
Vegan coconut cookies Chocolate pancakes with banana quick pie with bananas (recipe without eggs and milk) Pancakes stuffed with banana and raisins
Members of my VKontakte group receive fresh recipes first. Join now!
Interesting recipe for banana pancakes! I haven't baked these yet. And I love pancakes so much! Openwork with sour cream or condensed milk is very tasty!
Baking with bananas, pineapples and other exotics is yet to come, but for now, keep the recipe for pancakes with coconut milk. The taste is amazing, so creamy-sweet, the pancakes are tender, ruddy. I make milk for them myself, it's very simple and fast. I grate the pulp of coconut, pour it with water, squeeze it. The white thick liquid is coconut milk. The product is completely natural, healthy, and is several times cheaper than what is sold in banks. Make coconut milk pancakes at least once, and they will become your favorite dessert.
Pancakes are prepared in coconut milk without eggs, the recipe is lean and will come in handy for those who adhere to vegetarianism or observe Orthodox fasts.
Ingredients
To make coconut pancakes you will need:
- wheat flour - 100-120 g;
- granulated sugar - 1.5 tbsp. l;
- salt - a pinch;
- coconut milk - 200 ml;
- any vegetable oil - 1 tbsp. l;
- soda - 1/3 tsp + vinegar for extinguishing or 0.5 tsp. baking powder.
How to cook pancakes with coconut milk. Recipe
I mix sugar and salt in a spacious container. Use brown sugar whenever possible and sea salt to make pancakes as tasty and healthy as possible.
Sift flour, mix all dry ingredients. Part of the wheat can be replaced with whole grain or ground oatmeal. By the way, pancakes have a very interesting taste with oatmeal and a loose texture.
Drizzle flour mixture with coconut milk. How to make it at home told in detail, there is also a video there.
I pour milk in parts, mix with a whisk. The dough will be thick and rough at first, but as the liquid is added, it should turn out to be of medium density, without lumps, homogeneous.
The consistency of the dough will be a little thicker than for ordinary ones. I add vegetable oil, I have refined sunflower oil.
Whip until the butter blends into the batter. I extinguish the soda with vinegar, leave for a minute so that the foam comes off. I pour it into the dough. You can replace it with baking powder, but you need to add it earlier, along with flour. You can also cook without soda and baking powder, coconut pancakes will turn out more tender. Only it is not very convenient to remove and turn over, they can tear.
I heat the frying pan, grease and pour a portion of the dough. Rotating and shaking the pan, I disperse the dough all over the bottom with a thin layer. Bake on medium heat for about a minute.
Prying the pancake with a spatula, I turn it over. I fry the second side for 20-30 seconds, for thin pancakes this time is enough.
If pancakes are not served as Lenten dish, you can grease each with butter. Or cover with a deep bowl - the edges will quickly soften, the pancakes will become very soft.
In general, coconut milk pancakes do not need any additives. Their taste is very unusual, and in order not to interrupt it and emphasize the tropical note of the dessert, the best addition would be fresh coconut flakes or fruit salad. But you can also serve with honey or with condensed milk, pineapple jam. Your Plushkin.
Ruddy fragrant pancakes with a golden crust do not have to be made from wheat flour and eggs. In this post, there are three recipes for gluten-free, cow's milk and egg-free pancakes, as well as a pancake recipe from my mom that uses eggs but was tested by our whole family last weekend.
When choosing flour, you can use whole wheat, rye, oat, or spelled. They contain gluten but are the best option than refined flour. Since I try to minimize gluten in my diet, I would go with gluten-free flours like corn, chickpeas, almonds, rice, coconut, quinoa, or green buckwheat. Each flour has its own specifics, for example, corn flour a little bitter. So try mixing different types flour and feel free to try the dough, adjusting its taste.
If you are not using eggs, flax or chia seeds will replace them. Maria Petrovskaya shared three recipes without eggs and wheat flour with us.
・ ・ ・
Pancakes with pumpkin
- 1/4 cup crushed flaxseeds
- 3/4 cup water
- 1 1/2 cups whole flour (from gluten-free options - rice, corn,cedar, millet flour or green buckwheat flour),
- 3 art. spoons of Jerusalem artichoke syrup or coconut sugar,
- a pinch of salt
- 1/4 cup cold pressed coconut oil (or ghee),
- 1 glass of water
- 1 cup pumpkin puree
- vanilla (optional)
You can also add spices if you wish.
- 2 teaspoons cinnamon, 2 teaspoons dry ginger,
- 1/4 teaspoon of nutmeg,
- 1/4 teaspoon cloves
First, mix ground flaxseeds with water and refrigerate for 15 minutes. Mix syrup or coconut sugar, flour, spices and salt, then add melted butter, a glass of water and pumpkin puree. Add water and puree gradually, stirring the dough so that there are no lumps. Finally, add the soaked flax seeds. Mix well.
Heat up the skillet and cook regular pancakes. Hold on each side for about three minutes. After you have removed the pancake from the pan, you can lay it parchment paper so that the pancakes do not stick together.
・ ・ ・
Unsweetened pancakes
- 120 g quinoa flour (rice or green buckwheat flour)
- 250 ml almond milk
- 1 st. tablespoon melted coconut oil
- a pinch of salt
Mix the ingredients well and refrigerate for 30 minutes. For sweetness, Jerusalem artichoke syrup or other natural sweetener can be added. Heat up a frying pan, grease with oil and fry the pancakes until golden brown. They need to be carefully turned over so as not to tear. If the pancakes start to tear, you can fold them in half. To be sure, it is better to start with a small diameter of pancakes.
・ ・ ・
Oatmeal pancakes
A basic pancake recipe that can be made sweet or savory.
- 1 cup oatmeal
- 1 1/2 cups milk (it is better to use almond, cedar or other vegetable milk)
- 1/2 st. tablespoons ground flax or chia seeds
- a pinch of salt
Coconut oil or ghee for greasing the pan
You can also add 1 tbsp. a spoonful of syrup, coconut sugar or gur.
First grind in a blender or coffee grinder oat flakes into flour. Blend all ingredients in a blender or mixer until smooth. Heat up the skillet. Pour in the dough. Cook pancakes until golden brown, then flip. Ready-made pancakes can be greased with oil. If the dough thickens a little during cooking due to flax, you can add milk and beat again in a blender. Therefore, it will be more convenient to pour the dough into the pan directly from the blender.
・ ・ ・
Pancakes my mom's recipe
- 1 cup organic whole grain rye flour (or whole grain wheat/spelt)
- 1 cup cornmeal
- 1-2 tbsp. spoons of cedar flour
- 2 village eggs
- Jerusalem artichoke syrup to taste
- salt to taste
- 2 tbsp. tablespoons cold pressed olive oil
- drinking water
All ingredients were added by eye, so you can adjust the proportions of flour and the amount of water. Mix all the ingredients and pour in enough water to get the consistency of liquid sour cream. Add salt and syrup to taste. Bake in a well-oiled skillet until golden brown.
With what?
Pancakes with sour cream are one of my favorite combinations. It's not perfect, but pancakes happen to me once a year, so the main thing here is that it's tasty, not right. We also spread pancakes with our chocolate paste and it was even tastier than pancakes with condensed milk. You can also melt a bar of dark chocolate, add Jerusalem artichoke syrup and pour it over chocolate sauce pancakes. Option savory filling- soft goat cheese with fresh herbs.
