Coconut Pancakes ala Paleo Primal Adam Kayce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 eggs (Eggland's Best)1/2c or 56g almond meal (Bob's Red Mill)1c or 68g shredded coconut, unsweetened, unsulphured (mine is a local health food store brand)1 can or 400mL/g Coconut Milk (Organic Native Forest)1/2t sea salt (Redmond sea salt)1/2t baking powder1/2t or 1g cinnamon (to taste)gluten free vanilla, optional (to taste)
https://www.marksdailyapple.com/primal-coconut-pancakes-and-waffles/
I finally made these using Thai Kitchen organic coconut milk. The batter was kind of runny. I first used an iron skillet and it must have been too hot and small. I couldn't turn the one pancake in it. I switched to a larger Calphalon skillet and it worked better. I used coconut oil to grease the pan (about 5g or about a teaspoon). It took a good 5-7mins to cook one side and about 4-5mins after turning. I added another 5g of coconut oil to the pan after 3 pancakes.
This batch was flimsy and easily broke apart - maybe I didn't cook long enough? They did come out clean from the pan.
I wonder if the Organic Native Forest coconut might have produced a different product, but the Thai brand was what I had on hand.
I originally thought this recipe would serve 8, but got 6-1/2c servings.
I used both nutmeg and cinammon, and also used 1/2t of vanilla. I topped it with a couple of raisins and plain yogurt. It was very filling.
Number of Servings: 6
Recipe submitted by SparkPeople user DOTSLADY.
I finally made these using Thai Kitchen organic coconut milk. The batter was kind of runny. I first used an iron skillet and it must have been too hot and small. I couldn't turn the one pancake in it. I switched to a larger Calphalon skillet and it worked better. I used coconut oil to grease the pan (about 5g or about a teaspoon). It took a good 5-7mins to cook one side and about 4-5mins after turning. I added another 5g of coconut oil to the pan after 3 pancakes.
This batch was flimsy and easily broke apart - maybe I didn't cook long enough? They did come out clean from the pan.
I wonder if the Organic Native Forest coconut might have produced a different product, but the Thai brand was what I had on hand.
I originally thought this recipe would serve 8, but got 6-1/2c servings.
I used both nutmeg and cinammon, and also used 1/2t of vanilla. I topped it with a couple of raisins and plain yogurt. It was very filling.
Number of Servings: 6
Recipe submitted by SparkPeople user DOTSLADY.
Nutritional Info Amount Per Serving
- Calories: 268.4
- Total Fat: 25.2 g
- Cholesterol: 60.0 mg
- Sodium: 181.2 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 2.7 g
- Protein: 4.7 g
Member Reviews
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JAMES731
Admittedly, I was a tad skeptical, ended up being VERY good. Barely sweet, but balanced with the fresh straawberries and bananas I added to dress it. I used regular coconut milk as opposed to canned. I found I need a higher cooking temp then grain cakes, but very fun and good. Will do again! - 8/22/11
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PRNCSSPTCHWRK
I used Earth Fare's brand of coconut milk which was verrry oily and thick and it made a thick batter. I love coconut so the taste was great. I got a couple too dark and it only took a couple of minutes per side which really surprised me. Thanks for transferring this to Spark People. It was fun!! - 3/27/11