in Recipes

Coconut pancakes

updated

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Ingredients for 4 servings:

  • 300 g coconut, fresh
  • 200 g flour
  • 2 tsp cream of tartar baking powder
  • 1 pinch of salt
  • 1 tsp coriander
  • 1 pinch of cayenne pepper
  • 1 garlic clove(s)
  • 400 ml water
  • e.g. margarine for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

hearty and delicious – without egg

Grate the coconut flesh. Mix the flour with cream of tartar (no aftertaste), salt, coriander, and cayenne pepper. Add the crushed garlic, 200g coconut flesh, and about 400ml water. Mix until smooth and let stand for 30 minutes. Cook eight pancakes from the batter. Heat a little margarine in a non-stick pan. Add a ladleful of batter and cook for 4 minutes. Turn over and cook for another 4 minutes. Serve sprinkled with coconut flesh.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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