Pancakes with pineapple and coconut milk salsa (gluten free)

//Pancakes with pineapple and coconut milk salsa (gluten free)

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⠀⠀⠀

2019-03-29T15:18:59+00:00 29-03-2019|Blog|