Coconut Pancakes with Cherry-Lime Sauce
"You don't have to wait till summer to make this pancakes since you need frozen cherries."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (334.8 g)
- Calories 466.8
- Total Fat - 25.9 g
- Saturated Fat - 18.5 g
- Cholesterol - 235.7 mg
- Sodium - 454 mg
- Total Carbohydrate - 48.2 g
- Dietary Fiber - 5.8 g
- Sugars - 25.8 g
- Protein - 16.4 g
- Calcium - 190.5 mg
- Iron - 3.5 mg
- Vitamin C - 55.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Put the cherries into a saucepan with sugar and lime juice. Simmer rapidly for 8 to 10 minutes until the cherries are soft but still holding their shape. It should be a syrupy consistency. Remove from the heat and mix in lemon zest.
Step 2
In a large bowl, combine the dry ingredients, then disk to mix. Make a well in the center and add the egg plus 1/3 of the coconut milk. Gradually whisk the flour mixture into the wet ingredients until very smooth. Then whisk in the butter and remaining coconut milk.
Step 3
Brush a non stick frying pan with a little bit of oil. Drop rounds of batter and let cook until bubbles begin to pop in the center of the pancake. Flip and cook the other side.
Step 4
Plate the pancakes, spoon over some Greek yogurt and top with the warm cherries.
Tips
No special items needed.
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