Coconut Pancakes

Coconut flour with sour cream in the pancake… topped with chocolate syrup. Who can resist?

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 220 g Wheat flour, white, multi-purpose

  • 350 ml Milk, whole milk

  • 1 dl Water

  • 1 spoon Oil, plant, sunflower

  • 1 teaspoon Sugar, white

  • 1 pinch Salt, table

  • 2 piece Egg, fresh

  • 250 g Sour cream

  • 100 g Coconut, flakes

  • 3 spoons Syrup, chocolate

  • pieces Oil, vegetable oil, canola

Steps

  1. Prepare the pancake batter from the ingredients. Let the prepared batter rest for about 30 minutes. Meanwhile, in a small bowl, mix sour cream, coconut (save some for sprinkling), and sugar.

  2. Heat a large pancake pan well and lightly grease it with oil. Pour one ladle of batter into the pan. By tilting the pan, spread the batter evenly to create a uniform layer. Cook the pancake on one side – you can use a wooden spatula to lift the pancake and check if it is properly cooked. Then flip the pancake and cook the other side. Transfer the cooked pancake to a warmed plate. Repeat the process until all the batter is used.

  3. Spread the filling on each pancake individually, roll it up, and place it on a plate. Repeat the process until all pancakes are filled. Drizzle the prepared pancakes with chocolate syrup, sprinkle with coconut, and serve.

Nutrition Information (Per 100g)

  • Calories: 302.55 kcal
  • Fat: 15.43 g
    • Saturated Fat: 9.59 g
  • Carbohydrates: 31.89 g
    • Sugars: 3.24 g
  • Protein: 6.35 g
  • Fiber: 0.52 g

Advice

For a better taste, you can add a teaspoon of cinnamon to the batter. Pancakes can also be cooked with coconut oil.