Kokos-Pancakes Auto translated

Easy 30 April 2018
Preparation time
20 min
Cooking time
10 min

Bring palm trees, beach and coconuts home. With this feel-good recipe you can make a nice start to your morning or surprise your loved ones with it. The combination of creamy cashew puree, a fluffy dough and fine coconut flavor not only tastes like vacation, but also looks great on the plate.

50 g Spelt flour
10 g Sojamehl
1 Tsp. Baking powder
200 ml Coconut drink
20 g Coconut flour
1 tbsp. Cashewmus
1 tbsp. Cashewmus
1 tbsp. Cashewmus
3 tbsp. Coconut shavings
1 Tsp. Coconut oil
2 tbsp. Agave syrup
1 point of a knife Vanilla
1 handful Blueberries
1 handful Blackberries
1 Coconut chips
  • Step 1/8

    Combine spelt flour, coconut flour, baking powder, soy flour and vanilla.

  • Step 2/8

    Add coconut drink and agave syrup.

  • Step 3/8

    Leave the dough to stand for about 10 minutes.

  • Step 4/8

    Grease a pan with coconut oil and place 1 tablespoon of the batter per pancake in the pan.

  • Step 5/8

    Warm the cashew puree to make it more liquid and therefore easier to spread.

  • Step 6/8

    Spread the shredded coconut on a plate.

  • Step 7/8

    Dip the finished pancakes first with the edge in the cashew puree and then garnish with coconut flakes.

  • Step 8/8

    Stack all the coconut pancakes on top of each other and garnish them with the berries, remaining cashew puree and coconut chips.

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