Banana pancake with blueberry compote
by
108 recipes
Pancakes with milk and coconut flakes
ingredients
servings
4
Cottage cheese
110 oz
Eggs
4 unit
Vanilla extract
1 teaspoon
Coconut flour
35 oz
Bicarbonate
1/2 teaspoon
Salt
to taste
Lowfat white yogurt
200 oz
Desserts from world
Pancakes with milk and coconut flakes
Pancakes with milk and coconut flakes
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The lightest pancakes there are
preparation
step 1
Pour the milk flakes, eggs, vanilla and honey (if used) in a high speed blender and blend until smooth and homogeneous.
step 2
Add the flour, baking soda and salt and blend again until well blended. Leave to stand for 5 minutes to thicken the mixture.
step 3
For the garnish, mix well yogurt and dried coconut in a small bowl. Cover with plastic kitchen film and refrigerate until required.
step 4
Heat a little oil in a non-stick pan over medium-high heat. Pour a ladle of batter into the pan. Cook for 2-3 minutes or until bubbles appear on the surface and the base will be golden.
step 5
Use a spatula to turn and cook the other side for a further 1-2 minutes or until it is golden. Transfer to a plate and cover (without pressing) with kitchen aluminum to keep the pancake hot.
step 6
Repeat the process with the remaining batter until it is finished.
step 7
To serve, spread the pancakes on two serving plates and garnish with the mango, coconut yogurt, flaked coconut and grated lime zest.
