Pancakes with coconut milk recipe. Thin pancakes, tropical

pancakes on coconut milk

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Baking with bananas, pineapples and other exotics is yet to come, but for now, keep the recipe for pancakes with coconut milk. The taste is amazing, so creamy-sweet, the pancakes are tender, ruddy. I make milk for them myself, it's very simple and fast. I grate the pulp of coconut, pour it with water, squeeze it. The white thick liquid is coconut milk. The product is completely natural, healthy, and is several times cheaper than what is sold in banks. Make coconut milk pancakes at least once, and they will become your favorite dessert.

Pancakes are prepared in coconut milk without eggs, the recipe is lean and will come in handy for those who adhere to vegetarianism or observe Orthodox fasts.

Ingredients

For cooking coconut pancakes you will need:

• wheat flour - 100-120 g;
• granulated sugar - 1.5 tbsp. l;
• salt - a pinch;
• coconut milk - 200 ml;
• any vegetable oil- 1 tbsp. l;
• soda - 1/3 tsp + vinegar for extinguishing or 0.5 tsp. baking powder.

How to cook pancakes with coconut milk. Recipe

I mix sugar and salt in a spacious container. If possible, use Brown sugar And sea ​​salt to make pancakes as tasty and healthy as possible.

Sift flour, mix all dry ingredients. Part of the wheat can be replaced with whole grains or ground oatmeal. By the way, with oatmeal very interesting taste pancakes have a loose texture.

Drizzle flour mixture with coconut milk. How to make it at home told in detail, there is also a video there.

I pour milk in parts, mix with a whisk. The dough will be thick and rough at first, but as the liquid is added, it should turn out to be of medium density, without lumps, homogeneous.

The consistency of the dough will be a little thicker than for ordinary ones. I add vegetable oil, I have refined sunflower oil.

Whip until the butter blends into the batter. I extinguish the soda with vinegar, leave for a minute so that the foam comes off. I pour it into the dough. You can replace it with baking powder, but you need to add it earlier, along with flour. You can also cook without soda and baking powder, coconut pancakes will turn out more tender. Only it is not very convenient to remove and turn over, they can tear.

I heat the frying pan, grease and pour a portion of the dough. Rotating and shaking the pan, I disperse the dough all over the bottom with a thin layer. Bake on medium heat for about a minute.

Prying the pancake with a spatula, I turn it over. I fry the second side for 20-30 seconds, for thin pancakes this time is enough.

If pancakes are not served as Lenten dish, you can grease each with butter. Or cover with a deep bowl - the edges will quickly soften, the pancakes will become very soft.

In general, coconut milk pancakes do not need any additives. Their taste is very unusual, and in order not to interrupt it and emphasize the tropical note of the dessert, the best addition there will be fresh coconut flakes or fruit salad. But you can also serve with honey or with condensed milk, pineapple jam. Your Plushkin.

There are a lot of pancake recipes. In Russia, they are prepared both thin in a hole and thick with yeast, from wheat, buckwheat or oat flour, stuffed with cottage cheese or meat, or with a spicy. Further in the article, several recipes for pancakes with coconut milk are proposed. This tropical dessert is easy to make. It is enough to follow the sequence of actions described in the recipes.

Delicious and appetizing pancakes with coconut milk

When preparing these pancakes, the air in the kitchen will be filled with a pleasant tropical aroma. And how tender they taste! There will definitely not be indifferent people. In addition, cook pancakes on coconut milk just as simple as on a cow. For this you need:

1. On the eve of cooking, put the following ingredients of the dish: three eggs and coconut milk (500 ml) from the refrigerator on the table. All of them should be room temperature.
2. Break the eggs into a deep container, add salt and sugar (40 g) and beat them with a whisk until uniform consistency.
3. Pour in coconut milk in a thin stream and stir.
4. In several approaches, add sifted flour (300 g) and a spoonful of cornstarch.
5. Knead a liquid and homogeneous dough, add vegetable or melted butter(2 tablespoons).

Cook pancakes in a well-heated pan for two minutes on one side and the other. Serve them with honey, condensed milk or jam.

Recipe for coconut rice flour pancakes

The ingredients for the next dessert are best bought in Asian countries, where products have a more suitable texture. Otherwise, the consistency of the dough may turn out to be too thick, and then you will have to add a little more milk, or vice versa, liquid, as a result of which you will need to add more rice flour. You need to focus on your taste.

In general, pancakes with coconut milk are tasty, soft, thin and with a hole:

1. First, 4 eggs need to be beaten into a foam with salt and sugar.
2. Add coconut milk (0.5 l) and rice flour (12 tablespoons) with baking powder (1 teaspoon). Mix the dough well so that there are no lumps.
3. Pour in 3 tbsp. l. liquid coconut oil, but you can take any other plant origin.
4. Leave the dough on the counter for 15 minutes to achieve desired consistency.
5. Bake pancakes in a pan greased with butter (only for the first product) and stack them in a pile. It is recommended to serve with berry sweet and sour yogurt.

Pancakes without eggs in coconut milk

Cooked by next recipe pancakes have an amazing flavor of coconut and cinnamon. They are ideal as a base for sweets. curd filling, chocolate topping or condensed milk.

On coconut milk, lean pancakes without adding eggs to the dough are no worse than products prepared according to traditional recipe. They are made in the following way:

1. To wheat flour (100 g), sift salt, baking powder and cinnamon (0.5 tsp each), and also sugar (25 g).
2. Gradually, coconut milk (0.25 l) is poured into the dry mixture.
3. The dough is thoroughly kneaded with a whisk, after which add sunflower oil(1 tablespoon).
4. Before baking pancakes, the dough should rest for 15 minutes.
5. Grease the pan with oil and heat up.
6. A portion of the dough is poured onto a hot surface and spread over the surface.

From the amount of ingredients used, 8 pancakes are obtained.

Coconut pancakes with banana

Banana adds some zest to the next dessert. Such pancakes with coconut milk are quite sweet, so you can add quite a bit of sugar to the dough. Dessert is recommended to be served with ice cream or whipped cream.

The recipe for pancakes is as follows:

1. From two eggs, 50 g of sugar, 200 ml of coconut milk and 60 g of flour, knead the dough. Also added here olive oil(4 tablespoons).
2. A couple of bananas are peeled and cut into cubes.
3. Dough is poured into the pan, slices of bananas are laid out on top. As soon as one side is browned, the pancake is turned over to the other.

Ready pancakes are folded in half, cut into triangles and served.

Vegan Coconut Soda Pancakes

When preparing the next dessert, flaxseed flour is used. It makes the taste of products unusual, and the pancakes themselves with coconut milk can be classified as exotic.

1. In coconut milk (0.4 l), add salt, soda (1 tsp), sugar (40 g), flaxseed flour (3 tbsp.). Leave the kneaded mass on the table for 10 minutes so that the flour swells well.
2. Add 100 g flour and 80 ml carbonated water. Thanks to her, pancakes will turn out thin and with holes.
3. Leave the resulting dough on the table for another quarter of an hour.
4. Bake pancakes in a preheated and greased pan. Please note that the dough is quite thick, so, if necessary, it can be spread over the surface with a silicone brush.

Lush pancakes for breakfast with honey and coconut flakes

Fragrant and tender pancake pancakes are very easy to prepare. First you need to beat two eggs with honey (2 tablespoons), olive oil (3 tablespoons), coconut (30 g), rice (6 tablespoons) and flax flour(4 tablespoons) into a homogeneous mass. Then gradually add 0.4 l of coconut milk. Mix the dough and let it brew on the table for a few minutes.

Pour 100 ml of dough into a hot frying pan. Let it take shape on the surface on its own, as when baking pancakes or pancakes. When the pancake is browned, turn it over to the other side. Pour the finished pancakes with honey or any syrup.

How to cook pancakes with coconut milk recipe - Full description cooking to make the dish very tasty and original.

Pancakes with coconut milk

fragrant, thin pancakes on coconut milk - a recipe for real gourmets and lovers exotic desserts. They are very tender, soft, you can serve them with pieces. fresh fruit, pineapple jam, orange sauce or runny honey. This recipe for coconut pancakes will also come in handy during fasting - they are prepared without eggs, and coconut milk is a product of plant origin, natural and nutritious.

• Coconut milk - 300-350 ml;
• wheat flour - 200 g;
• sugar - 2 tbsp. l;
• sea ​​salt - 1 pinch;
• vegetable oil - 1 tbsp. l;
• soda - 1/3 tsp + 0.5 tbsp. l. vinegar (or 0.5 tsp baking powder).

We measure right amount salt and sugar. Usually, coconut milk pancakes are served with some sweet additives, so you can put quite a bit of sugar in the dough, just so that the pancakes brown when frying.

Sift flour into a bowl with sugar and salt. If you are making pancakes with baking powder, immediately mix it with flour and sift this mixture into a bowl.

Pour in coconut milk, stir to a homogeneous smooth dough without lumps. The density is about the same as for ordinary pancakes. If using canned or diluted powder, be sure to mix it before pouring into flour. Milk from fresh coconut after squeezing should be filtered through a fine strainer and immediately added to the dough. It is easy to prepare. First, pierce one of the eyes of the nut and pour the juice into a glass. Then saw the nut with a saw, open it and separate white pulp from brown crust. Rub the pieces of pulp on a fine grater. Pour into the chips 300 ml. water, squeeze. Strain and get natural coconut milk. You can use it at your discretion, and drink the juice.

It is not necessary to add soda or baking powder; without this additive, pancakes with coconut milk will be more tender. Soda will dry the dough a little, but so that there is no foreign aftertaste, it must be extinguished with vinegar. When the mixture stops bubbling, add to the batter.

We add vegetable oil purely symbolically, only so that you do not have to grease the pan. There is enough fat in the dough, lean pancakes in coconut milk without eggs will bake perfectly and turn over easily. After adding the oil, beat everything and let the dough brew for 10-15 minutes.

Next, bake pancakes as usual: scoop up with a ladle a small portion dough, pour on hot pan. Scroll to make the layer thinner and put on medium fire. After 1.5-2 minutes, the bottom of the coconut pancake will brown.

Turn over with a spatula, fry the second side for half a minute, until golden spots. Pancakes will be thin, bake quickly and you need to monitor the fire so as not to overdry them in a short time.

We stack ready-made pancakes in coconut milk in a pile, cover so that the edges of them soften. Serve hot or warm, sprinkled with shavings, or complemented with pieces of fruit, fragrant jam, jam. Bon appetit!

Pancakes with coconut milk

Hi all. You can please yourself and escape from the gray everyday life and cook pancakes with coconut milk. This pancake recipe is tropical because our pancake batter will be made from coconut milk. This is very unusual option if you are tired of all possible classic pancakes on milk, kefir, water, maybe you should try making pancakes on coconut milk.

Pancakes with coconut milk

Pancakes with coconut milk

Such an unusual option for making pancakes will help you diversify your kitchen and please your loved ones. Also with the preparation of pancakes, you can learn how to prepare a topping of whipped cream and orange sauce. Now let's start cooking this recipe pancakes in coconut milk, and to know how to cook it properly, you can watch the instructional video recipe.

We will need the following ingredients for the preparation of dough and stuffing for pancakes, as well as orange sauce.

Pancake dough:

1. Chicken egg
2. Flour, 1/2 cup
3. Coconut, 1/2 cup
4. Water, 1/4 cup
5. Butter, melted, 1–2 tbsp
6. Sugar, 1 tsp
7. Salt, pinch

1. Heavy cream from 33%, 1/2 cup
2. Powdered sugar, 1 tbsp
3. Orange peel, 1/2 tsp

1. Orange juice, 1/2 cup
2. Corn starch, 1 tsp
3. Sugar, 2 tbsp
4. orange zest, pinch

Place in a small metal bowl butter and heat it up on fire. It is possible to replace the butter with vegetable oil by putting one or two tablespoons. For the test, we take one egg at the rate that we will make five pancakes. Add one teaspoon of sugar. Mix it all with a whisk. Our pancakes are not sweet, as we will sweet filling for pancakes and orange sauce.

For our recipe, we need half a glass of coconut milk and we will mix it with water. This is because coconut milk itself is so rich and fatty and very concentrated flavor. Pour half a glass of coconut milk, also add 1/4 glass of water and do not forget to mix it all with a whisk, and possibly with a mixer. Add melted butter, through a sieve add half a glass of flour and a pinch of salt.

This coconut milk pancake recipe is very similar to many other pastry recipes. They are practically all the same and you can familiarize yourself with them on our website in the recipes section. Since practically everyone has the same ingredients and the same proportions.

In general, pancakes with coconut milk are very tender and always turn out light, almost white. They don't turn golden and brown like traditional ones. classic pancakes. And most importantly, they have a very barely perceptible coconut flavor. Let the dough brew a little and proceed to the preparation of orange sauce.

Take your favorite Orange juice and start cooking. To do this, we need 1/2 cup of orange juice, the sauce itself is very simple to prepare. We will also do it in a small amount, based on the preparation of pancakes. Pour into a metal bowl.

We rub through fine grater orange zest, it is needed to improve orange flavor. Put it in the juice and add a teaspoon of cornstarch. Corn starch is more neutral in taste than potato starch. Put a couple of tablespoons of sugar in orange juice.

All this is gently mixed so that our starch is distributed throughout the orange juice. Otherwise, it will then go in lumps, and if the starch went in lumps, then it can then be filtered through a sieve. We send the pan to the fire, we will need to bring it to a boil. Next, we should cook it over medium heat for 3-5 minutes, until the cream sauce thickens.

When the sauce boils, keep an eye on it. If the sauce does not thicken, then you can add more starch. The only thing you need to do is dilute it with more water. Then you can pour it in liquid form. When sucking becomes a little thicker, we pour it and set it to cool. Let's move on to baking pancakes.

We heat the pan on the fire and start baking on medium heat. Pour our dough into the pan and bake each side for about 15 - 20 seconds. As you should know, they don't turn golden, but it's easy to tell when they start to brown. As soon as the pancake itself moves in the pan, it can already be turned over.

Our pancakes are very soft, tender, and most importantly thin. This is due to the fact that the dough turned out to be quite liquid, but you can make it a little thicker. Now let our pancakes cool down, and we will start preparing the cream.

We will have whipped cream, the author of the lesson will use rustic 33% heavy cream. We need half a glass of cream, put them in a bowl, put a tablespoon powdered sugar and grate orange zest to taste. You can grate half a teaspoon or less, or more to taste. We start whisking all this with a mixer.

Here the most important rule is not to overdo it and beat them, as it can turn out to be butter. As soon as we keep the form, we can safely put it in the refrigerator. We will need to cool the cream, and the pancakes should also cool completely.

Putting stuffing in pancakes

After the pancakes have cooled to room temperature, we fold it on the floors. Put a portion of whipped cream on half the pancake and close it. We get it in the form of a triangle, and on top we just pour our orange sauce and add coconut flakes. Well, now our pancakes are ready, now you can try. Thanks to the orange sauce, our pancakes turned out to be very bright.

We hope you enjoyed this pancake recipe with coconut milk, orange sauce and whipped cream. Share this recipe with your friends on in social networks, leave comments. Bon appetit!

Pancakes with coconut milk

It may seem to someone that pancakes with coconut milk are an unattainable luxury. This is partly true, but it was so before, when we could only hear or read about such outlandish recipes in fashion magazines. Now everything has changed, much has become available, and now a jar of concentrated coconut milk can be bought at the store. Better yet, buy a coconut and make milk at home. First, it will be much cheaper. Second, you will natural product, no preservatives. And on top of that, you get a mountain of coconut flakes, also natural. Well, the housewives will find where to attach it: you can make sweets, bake a pie, add to pancake dough or in the dough for pancakes, cook hot seasoning to curry and many other delicious things to come up with.

See how to make coconut milk at home.
Well, today we will bake pancakes with coconut milk, you will like the recipe for its simplicity, and the result is delicious. The dough for them is prepared with the addition of baking powder, not very liquid, thicker than on regular milk. You need to add a minimum of oil, just so as not to lubricate the pan before each pancake.

Ingredients:
- coconut milk - 250 ml;
- flour - 1 incomplete glass;
- egg - 1 pc;
- sugar - 2 tbsp. l;
- coconut shavings - 1.5 tbsp. l;
- baking powder - 1 teaspoon with a small mound;
- salt - 1 pinch;
- vanilla sugar - 1 teaspoon;
- odorless vegetable oil - 1 tbsp. spoon;
- butter - about 50 gr. for greasing ready-made pancakes.

Beat the egg and two tablespoons of sugar with a hand whisk or mixer. Do not put more sugar, coconut flakes give their flavor and aroma, and the milk itself is slightly sweet. Too much sugar will make the dough heavier and overpower the taste of natural coconut.
IN egg mixture sift an incomplete glass of flour, a little more than two-thirds of a glass.
Adding coconut flakes. The recipe uses fresh shavings, obtained from the grated pulp of a fresh coconut. If you are buying concentrated milk in a jar, then add dry confectionery shavings to the dough, it is sold in bags of 40 grams (1.5-2 tablespoons is enough).
With a whisk, mix the contents, gradually moistening all the flour. Be sure to take the flour under the walls, if it does not separate well, collect it with a spoon and then beat the dough with a whisk.
It will turn out to be heterogeneous, thick. When all the flour is moistened, and the chips are connected to the dough, add to it vanilla sugar and baking powder.
We mix. Pour in coconut milk. It's much thicker than usual. cow's milk, oily, with a pleasant coconut flavor. If the milk stands even for 15-20 minutes, it will stratify and be sure to whisk before pouring it into the dough. canned milk shake vigorously in the jar for half a minute and only then open the jar. Or mix thoroughly already opened milk.
Stir the contents with a whisk until the mass is almost smooth (not counting the inclusions of coconut flakes). Add a spoonful of vegetable oil, beat. We leave to rest for 15 minutes. Dough for coconut pancakes it should turn out with bubbles, there will be few of them (the baking powder will give a reaction). If the dough is completely smooth, then add a couple of pinches of baking powder, otherwise the pancakes will not bake well.
Lubricate the pan with oil, scoop up the dough with a ladle. Pour into the center or to the edge and twist the pan, in general - fry the pancakes as usual. They will not turn out to be completely thin, they will be medium in thickness.
See the recipe for thin pancakes.
When the bottom of the pancake is browned, turn it over, fry on the other side until golden spots. Be sure to grease with butter, otherwise the pancakes will be dryish.
Warm pancakes roll up a roll or triangles, tubules and serve to the table. The originality of these pancakes is in an unusual sweet aftertaste and subtle coconut aroma. They are unlike any other, so if you are looking for unusual recipe, make pancakes in coconut milk and serve them with cocoa or warm milk, cup fragrant tea. Bon appetit!

Pancakes with coconut milk. Recipe with step by step photos

Pancakes are my family's #1 breakfast dish. Custard pancakes liked the child because of the numerous holes, but he concluded that openwork pancakes more interesting. Therefore, next time we will prepare custard-openwork pancakes.

I'll drag away, like a hamster, all the recipes to bookmarks. Some of them really got me interested. I would like to try pancakes made from buckwheat flour, but this is not for sale in our city. (And yet, here’s the bad luck, well, I can’t learn how to pour the dough in a pan in a perfectly even layer. Probably, this art needs to be studied for years.)

I like pancakes on kefir most of all, they turn out very tender. But somehow I tried to bake with yeast, but either the yeast was not successful, or I went too far with it, but I was haunted by the yeast smell in pancakes. Since then, I haven’t experimented any more, but I’m frying a proven recipe.

I have never made custard pancakes. But my family really like pancakes with yeast. I just rarely do them. This weekend I will definitely cook pancakes according to one of these recipes. Especially Shrovetide in the yard.

God, what a treat! I read the article just in time, because now is the eve of Shrovetide! Honestly, choux pastry I have never made pancakes for pancakes, although I bake all kinds of pancakes and pancakes quite often. I'll try it tomorrow, I'm salivating! I am sure that my family will definitely appreciate this yummy.

Pancakes with coconut milk

Chicken eggs have gained a lot of popularity in our lives, when the time for cooking has been reduced to a minimum. There is nothing easier than an omelet or scrambled eggs, which can be cooked in a few minutes, also thanks to useful properties chicken eggs such breakfasts are considered nutritious and very satisfying - at least you can safely live until dinner without thinking about food.

Refined sugar has absolutely White color, sometimes even giving off blueness.

Flour is ground grains of wheat, rye, oats, buckwheat, rice, corn, flax, millet, barley, peas and other cereals.

Olive oil is traditionally part of the Mediterranean diet, and populations in which olive oil is a common everyday product, distinguishes longevity and excellent health.

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Beat eggs with sugar.

Add coconut milk, mix thoroughly.

Add flour, knead the dough.

Add coconut flakes, stir.

Add olive oil, mix thoroughly.

Very tasty with honey! Bon appetit.

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Many have tried pancakes on kefir, mineral water. The turn has come to taste unusually tender, delicious pancakes in coconut milk. This great breakfast- prepares quickly, nutritious ( classic recipe- 153 kcal per 100 g).

Ingredients

• coconut milk - 400 milliliters;
• chicken eggs - 2-3 pieces;
• boiling water - 200 milliliters;
• vegetable oil, butter - 2 tablespoons;
• flour - 400 grams;
• sugar - 3-4 tablespoons;
• salt - a pinch;
• coconut flakes - 3 tablespoons (more possible);
• baking powder (optional) 2 teaspoons.

You can sweeten it with mashed banana, which you can make yourself or take for baby food.

Cooking

Having collected all the ingredients at hand, we begin to cook:

1. Sift the flour into the first bowl. This will help us not only remove unnecessary inclusions, but also enrich it with air (pancakes with sifted flour are softer).
2. Add all bulk ingredients: salt, sugar, baking powder (if using).
3. In the second cup, dilute the milk with boiling water. Let it cool down a bit and gradually add the beaten eggs.
4. Carefully combine the contents of the two cups. Add oil (vegetable, butter) so as not to lubricate the pan each time. Mix better mixer. A regular whisk will work too.
5. The dough should turn out homogeneous, rather liquid (consistency of kefir). If it's too thick, don't be afraid to dilute it with warm water.
6. In conclusion, pour the coconut flakes into the dough. Mix thoroughly again.

Fry these pancakes like regular pancakes. The only feature is that before tying into a ladle, the dough must be mixed every time in order to evenly distribute the chips.

The dish is also called "Coconut suns", they always turn out very tasty, with creamy notes, beautiful, with a crispy crust around the edges. You can serve them as independent dish. Even tastier with various fillings, syrups, jam, honey.

You can make changes to the recipe if you wish. If you remove the eggs from the ingredients, you will get no less tender, appetizing, but already lean pancakes.

We replace wheat flour on buckwheat, remove eggs and sugar, add a teaspoon of soda. Cooking already buckwheat coconut vegetarian pancakes. By the same principle we make oatmeal pancakes.

nut treat

Already got an appetite, but your store doesn't sell coconut milk? No problem! Its easy to do it yourself. Exotic nuts are on the shelves of even modest supermarkets.

One coconut produces about 400 milliliters of milk (just the amount we need!) And 150 grams of shavings.

We choose the heaviest fruit, with some water inside (it gurgles a little when shaking). The eyes at the base should be intact, without mold.

We open coconut at home. It is better to ask your husband or son about it. But, in principle, a woman can also do this job.

With a screwdriver or a knife, we make a hole in one of the eyes, drain the liquid. Physical strength, a large knife or a small hatchet will be required when dividing a nut into two parts. This is the hardest part.

Further everything is simple. Separate the pulp from the brown crust. The milk will be perfectly white. We crush it with any convenient way. Pour boiling water over the shavings. The water should just cover it a little. We are waiting 30 minutes. Using gauze or a towel, wring out until dry. The resulting liquid is natural fresh coconut milk. The remaining mass is shavings. You can put it in pancakes right away. If you are going to store - dry in the oven.

With the help of this simple recipe you will be able to please your family and friends with an unusual and extremely delicious dish. It's almost impossible to screw it up. Coconut contains many vitamins, minerals, fiber. Therefore, there will be more benefits from such pancakes than from classic ones.

Pancakes with coconut milk are unusual, tasty and healthy! Coconut milk gives pancakes its own, unique taste and aroma. These pancake recipes are super easy to make and you'll want to make them over and over again!

From this article you will learn:

Pancakes with coconut milk: the best recipes

Recipe for thin french pancakes with coconut milk

Ingredients:

• 120 grams
• 200 ml. ,
• 60 ml. water,
• 15 grams of butter,
• 1 egg
• 10 grams of sugar
• a pinch of salt.

Cooking:

1. Sift flour.
2. Mix flour with salt and sugar.
3. Separately, beat the egg and gradually add milk mixed with water to it.
4. Mix the egg-milk mixture with the flour mixture, add the melted butter and mix thoroughly.
5. The dough should be homogeneous and smooth, absolutely without lumps.
6. Leave the dough in cool place for 10-15 minutes.
7. Fry in a frying pan, greasing it with a little oil (butter or vegetable odorless) for a minute on each side until golden brown.
8. Fold the finished pancakes in four and serve, beautifully laid out on a platter.
9. Top with condensed milk and garnish with fruit.

Recipe for lean pancakes with coconut milk

It's absolutely lean pancakes, in their composition only coconut milk, sugar, salt, flour and vegetable oil. Very soft and delicious!

Ingredients:

• 0.5 liters of coconut milk.
• 3 table. spoons of sugar.
• 0.5 teaspoons of salt.
• Flour (enough to have a consistency thick sour cream).
• 3-4 table. spoons.

You can add cocoa, banana, coconut flakes to the dough - this is optional.

Cooking:

1. Dissolve sugar, salt, vegetable oil, sifted flour in coconut milk. Should not be a very thick consistency!
2. If you have a non-stick pan, then pancakes can be fried without oil.
3. If the pan is regular, lightly oil the pan before each pancake baking.
4. Fry for just a few seconds, until golden brown.
5. These pancakes harmonize very well with orange sauce: orange juice, orange peel, a spoonful of starch and a spoonful of sugar are boiled for several minutes over low heat until thickened.

Recipe for buckwheat vegan pancakes with coconut milk

Unique pancakes without eggs, without cow's milk and without white flour!

These coconut milk pancakes are tender, tasty and fragrant!

Ingredients:

• Coconut milk - 2 cups.
• Soda - 1 teaspoon.
• Buckwheat flour - about 1-1.5 cups.
• Salt - to taste.
• Odorless vegetable oil - 2 tablespoons.

Note: if you do not have buckwheat flour, it is quite possible to replace it with oatmeal.

Or, if this is not important for you, then you can use white flour, or you can take whole grain white flour, spelled flour - so, of course, it will be more useful.

Cooking:

1. Heat coconut milk a little, to about 35 degrees.
2. Add baking soda and let stand for 10 minutes.
3. Then add flour, salt and knead the dough. The dough should have the consistency of thick sour cream.
4. Mix very thoroughly and let stand for at least 30 minutes so that the flour is well dispersed, and the dough becomes more plastic and uniform.
5. Heat up the pan well.
6. Grease the pan with oil and bake thin pancakes half a minute on each side.
7. Tip: if you love thin pancakes, with "holes", then the dough should be liquid for this, that is, a little thinner than the consistency of "thick sour cream". In this case, the wording “consistency of liquid sour cream” is better suited here.
8. Serve Vegan buckwheat pancakes with fruits and sweet sauces.

Enjoy your meal!!!