Ingredients
- 1/2 cup coconut flour
- 1 cup rice flour
- 2 eggs
- 3/4 cup milk, (of your choice)
- 3 tablespoons coconut oil
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1/8 teaspoon salt
- 1/4 teaspoon turmeric
Recipe Description
These gluten-free Sri Lankan Coconut Pancakes are almost like a thicker crepe and are flavored with a hint of almond, vanilla and turmeric – and guess what – they would be perfect for your Saturday morning brunch! I have my version of my mom’s baking powder free, Coconut Pancakes – but mine comes with a roasted Coconut and Jaggery topping and Coconut Whipped Cream. While my mom’s pancakes were thinner (like a crepe) – mine are a tad bit thicker – like a thicker crepe. Like her’s, my pancakes are also flavored with turmeric.; but, I also added a bit of almond and vanilla extract to mine. While, my mom’s traditional coconut and jaggery mix was soft – I toasted mine – to make it crunchy and offset the whipped cream topping.
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