I grabbed this idea from one of my favorite blogs, 101 Cookbooks. If you don’t follow this blog, you should.
I made an apple and blackberry compote, the tartness of the compote is matched perfectly with the natural sweetness of coconut.
I tweaked this recipe a fair bit, changed the flour to make the recipe gluten free. I also altered the coconut to flour ratio, I think this helps the pancakes to be more breakfasty than deserty? I also whipped up my egg whites to add some fluffyness.
I ate them with apple blackberry compote and fresh banana, my partner can’t go past lemon and brown sugar.
These are delicious and SUPER filling, looks like we will be eating them all day.
Coconut Macaroon Pancake Batter
300ml Coconut milk
100ml Soy milk
2 Tablespoons of Honey
1/4 cup tapioca starch
1/4 cup buckwheat flour
1 cup Brown rice flour
1 Cup Corn Flour
2 12/ teaspoons baking powder
1 3/4 cup coconut (I used thread coconut but whatever you prefer is fine)
3 eggs seperated
In a stand mixer, place the egg whites and beat on medium speed while you are preparing the batter.
In a small saucepan heat the coconut milk, soy milk and honey, bring barely to a simmer.
In a separate large bowl combine the flours, coconut, salt and baking powder. Stir the coconut milk into the flour mixture.
Add the egg yolks and stir.
When the egg whites are fluffy, gently fold them into the batter.
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter (oil to make then 100% dairy free). When the pan is heated Drop a heaping tablespoon into the skillet, gently spread the batter around the pan. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
Keep the cooked pancakes warm in the oven.
Apple Blackberry Compote
2 Large apples
2 cups Blackberry’s (I used frozen)
Peel, core and slice the apples. Place the apples and berry’s in a cast iron saucepan. Place on a medium heat for 10 minutes, stiring occasionally.