Saturdays have to start with pancakes!Super tasty and exotic they will get with coconut and pineapple salsa. Perfect to start the weekend😊. How do you like your pancakes?⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ingredients for 4 portions⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preparation time: 40 minutes⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 ripe pineapple⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp. Kikkoman Gluten Free TERIYAKI Marinade ⠀
1 tbsp. honey⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 sprigs mint⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 eggs⠀⠀⠀⠀⠀⠀⠀⠀⠀
400 ml coconut milk⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp. sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
A few drops of vanilla essence⠀⠀⠀⠀⠀⠀⠀⠀⠀
200 g gluten-free flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp. baking powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pinch salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
Oil for frying⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Peel the pineapple and chop into small cubes (approx. 1 x 1 cm). Put the pineapple into a bowls and mix with the gluten-free teriyaki marinade and the honey. Finely chop the mint and stir into the salsa. Set aside.⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Separate the eggs. Whisk the egg yolks in a bowl together with the coconut milk, the sugar and the vanilla essence. In a large bowl, beat the egg whites with a pinch of salt until stiff.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Mix the flour, baking powder and a pinch of salt and stir into the egg yolk mixture. Carefully fold in the beaten egg whites. Heat a little oil in a non-stick pan. Drop two tablespoons of batter into the pan for each pancake and cook in batches. Serve the pancakes with the pineapple salsa.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Delicious with vanilla and coconut cream cheese.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Per portion⠀⠀⠀⠀⠀⠀⠀⠀⠀
kJ/kcal: 2198/525⠀⠀⠀