Cardamom Coconut Date Pancakes

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Breakfast

Cardamom Coconut Date Pancakes offer a delightful fusion of tropical and spicy flavors, perfect for breakfast enthusiasts. Originating from the rich culinary traditions of South Asia, these pancakes combine the aromatic spice of cardamom with the creamy sweetness of coconut and the natural caramel notes of dates. The batter, enriched with coconut milk, ensures a fluffy texture, while the dates add pockets of chewy sweetness. Fans of these pancakes love their unique taste profile that balances sweet, spicy, and nutty flavors, making them a standout choice for a leisurely breakfast or brunch. The pancakes are not only delicious but also packed with nutrients, providing energy and satisfaction to start the day.

Ingredients

Serving Size:

Flour – 1.5 Cups
Baking Powder – 1 Tbsp
cardamom – 1 Tsp
Salt – 0.5 Tsp
Coconut Milk – 1 Cups
Eggs – 2 Piece
Dates – 0.5 Cups
Coconut oil – 2 Tbsp
Coconut – 0.5 Cups
Maple Syrup – 0.25 Cups

Nutrition

Per Serving

350 Kcal

Calories

18 Grams

Total Fat

12 Grams

Saturated Fat

50 Mg

Cholesterol

220 Mg

Sodium

40 Grams

Total Carbohydrates

3 Grams

Dietary Fiber

12 Grams

Sugars

6 Grams

Protein

Directions

Step 1

In a large bowl, mix flour, baking powder, cardamom, and salt.

Step 2

In another bowl, whisk coconut milk and eggs until well combined.

Step 3

Pour wet ingredients into dry ingredients and stir until just combined.

Step 4

Add chopped dates and shredded coconut to the batter and gently mix.

Step 5

Heat coconut oil in a non-stick skillet over medium heat.

Step 6

Pour batter onto the skillet, cooking each pancake for 2-3 minutes per side until golden brown.

Step 7

Serve pancakes warm with a drizzle of maple syrup on top.

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Cardamom Coconut Date Pancakes

Categories :

Ingredients

Nutrition