Coconut Pancakes or Wraps
Experience the tropical allure of **Coconut Pancakes or Wraps**, a versatile recipe that’s perfect for breakfast, brunch, or a creative dinner option. Made with rich coconut flour and creamy coconut milk, these pancakes boast a delicate flavor and irresistibly soft, pliable texture, making them equally delicious as a sweet or savory dish. The batter comes together effortlessly with pantry staples like eggs, butter, and a touch of optional sugar for sweetness, while a quick cook time ensures these thin, crepe-like pancakes are ready in under 30 minutes. Fill them with fresh fruits and whipped cream for a decadent dessert or wrap them around savory ingredients like spiced chicken or roasted vegetables for a satisfying meal. Gluten-conscious eaters will appreciate the use of coconut flour, which adds a unique, nutty dimension to these wraps. Whether you enjoy them plain or filled to the brim, these coconut pancakes are a delightful twist on a classic favorite.
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Recipe Information
Ingredients
- 0.5 cups Coconut flour
- 0.25 cups All-purpose flour
- 4 large Eggs
- 1 cups Coconut milk
- 0.5 cups Water
- 2 tablespoons Granulated sugar (optional for sweetness)
- 0.25 teaspoons Salt
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Vegetable oil (for cooking)
Instructions
In a large mixing bowl, whisk together the coconut flour, all-purpose flour, granulated sugar (if using), and salt until well combined.
In a separate bowl, beat the eggs, then add the coconut milk, water, and melted butter. Mix until smooth.
Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring constantly to form a smooth, lump-free batter. The batter should have a thin, pourable consistency. If it's too thick, add a little more water, one tablespoon at a time.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with a small amount of vegetable oil.
Pour about 1/4 cup of batter into the center of the pan and immediately swirl the pan to spread the batter into a thin, even layer.
Cook for 1-2 minutes, or until the edges begin to lift and the bottom is golden brown. Flip carefully with a spatula and cook for another 1-2 minutes on the other side.
Remove the pancake from the pan and place it on a plate. Repeat with the remaining batter, greasing the pan lightly as needed between pancakes.
Serve warm as is, or fill the pancakes with sweet options like fruits, jam, and whipped cream, or savory fillings like grilled vegetables, cheese, or shredded chicken.
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 47.9 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 156 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
