Coconut Pancakes with Pineapple

Ingredients

• 60 g rice flour
• 40 g coconut flour
• 1 tsp Weinstein baking powder
• 50 g shredded coconut
• 3 eggs
• 300 ml coconut milk
• 500 g pineapple flesh
• 2 Organic Limes
• 3 tbsp maple syrup
• 2 sprigs Mint
• 2 tbsp coconut oil (15 g)

Instructions

1. 1.

   For the pancakes, mix rice flour, coconut flour, baking powder, 40 g shredded coconut, eggs and coconut milk. Whisk with a fork until smooth and let rest for 30 minutes.

2. 2.

   Meanwhile, cut pineapple flesh into thin strips or slices. Wash limes under hot water, pat dry and grate zest finely. Cut limes in half and squeeze juice. Mix lime juice and zest with 2 tbsp maple syrup and combine with pineapple. Rinse mint, pat dry, slice leaves into very fine ribbons, mix into pineapple and set aside.

3. 3.

   Bake a total of 8 small coconut pancakes one after another. Heat a little coconut oil in a large skillet. Pour some batter, swirl the pan to spread evenly and cook each side for 1–2 minutes until golden brown on medium heat. If desired, keep pancakes warm in a preheated oven at 80 °C (fan 60 °C; gas: level 1). Use remaining batter similarly.

4. 4.

   Arrange coconut pancakes with pineapple on plates. Drizzle with remaining maple syrup and sprinkle with leftover shredded coconut.