Coconut pancakes
Description
The baked pancakes come together quickly and easily. Golden-brown pancakes are impossible to resist—you’ll want to try them straight away. Serve them hot with syrup, sour cream, or other sweet sauces. They’re easy to pack for travel, work, or school, too.
Instructions
- 1
Step 1
Prepare the ingredients listed. You can use coconut milk instead of kefir, but then you will need to add 2 more tablespoons of flour and neutralize the baking soda with vinegar.
- 2
Step 2
Crack a chicken egg into a deep bowl and pour in kefir (any fat content). Add salt, vanilla sugar, and granulated sugar. Whisk everything thoroughly with a fork or a whisk.
- 3
Step 3
Add the baking soda, coconut flakes, and sifted wheat flour. Gently fold them into the egg mixture without rushing so that no lumps form. Pour in the vegetable oil and stir.
- 4
Step 4
Heat a skillet on the stove, then reduce the heat to moderate. Brush the skillet with oil and spoon a ladleful of batter into the center, rounding it into a circle. Fry until large bubbles appear, then flip to the other side. If the pancake burns, reduce the heat. Cook on the second side for 1–2 more minutes and transfer to a plate. There is no need to grease the skillet again.
- 5
Step 5
Next, bake the remaining pancakes in the same way. Arrange them on a plate and serve them hot.