Coconut Pancakes (ขนมโต๊ะ)

Introduction

Coconut pancakes, known in Thailand as ขนมโต๊ะ, are a sweet and fluffy delight that captures the heart of both local cuisine and coconut enthusiasts. This dish embodies the tropical fragrance of coconut, often enjoyed at breakfast or as a snack. Found in street food markets sprinkled across Thailand, you can typically indulge in these treats for around 20-50 baht (about $0.50-$1.50). Restaurants such as Bang Nam Pheung Floating Market or street vendors around Chiang Mai often serve this beloved pancake. If you’re exploring healthier options, our keto coconut pancakes offer a low-carb alternative without sacrificing the taste you crave. Whether you’re savoring the traditional recipe or trying the keto twist, these coconut pancakes will surely transport your taste buds to sunny Southeast Asia.

Origin and Inspiration

Coconut pancakes have their roots in Thai cuisine, where coconut is a staple ingredient, known for imparting flavor and texture. Traditionally made with rice flour, coconut milk, and a hint of salt, these pancakes evoke memories of summer days, filled with the earthy aroma of fresh coconut and the sizzling sound of batter hitting a hot skillet. Similar dishes can be found in various cultures, like Malaysian Kuih Dadar and Filipino Bibingka, though each carries a unique flavor profile based on local ingredients.

The keto adaptation of coconut pancakes ingeniously substitutes traditional flour with almond and coconut flour. Picture the same tender bite and sweet coconut notes, only enhanced by the nutty richness of these low-carb substitutes. This transformation allows you to enjoy a fluffy, guilt-free treat that fits perfectly into your keto lifestyle.

Nutrition Info (Per Serving)

Traditional Version

Calories: 220 kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 0mg | Sodium: 75mg | Potassium: 150mg | Fiber: 1g | Sugar: 7g

Keto Version

Calories: 180 kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Saturated Fat: 13g | Cholesterol: 0mg | Sodium: 70mg | Potassium: 110mg | Fiber: 4g | Sugar: 2g

Ingredients (2 Servings)

Shared Ingredients:

• 1 cup coconut milk
• 2 tablespoons sugar (or erythritol for keto)
• 1/4 teaspoon salt
• Cooking oil for frying

Traditional Version:

• 1 cup rice flour
• 1/2 cup water

Keto Version:

• 3/4 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder
• 1/4 cup water

Instructions

1. Prepare the Batter:

   • Traditional Version: In a mixing bowl, combine rice flour, coconut milk, sugar, and salt. Slowly add water until the batter is smooth and slightly runny. The rich scent of coconut will fill your kitchen as you stir.
   • Keto Version: In another bowl, mix almond flour, coconut flour, baking powder, coconut milk, erythritol, and salt. Add water gradually, blending until smooth. Picture the gentle coconut aroma as you whisk the ingredients together.

2. Cooking Method:

   • Heat a non-stick skillet over medium heat and add a little cooking oil. Listen for the light sizzle as the oil warms up, inviting you to start cooking.

3. Pour and Fry:

   • Use a ladle to pour the batter into the skillet, forming small pancakes. Watch as they spread out, the edges slightly bubbling, signaling they are ready to flip.
   • Cook until the edges turn golden brown and the center appears set (about 2-3 minutes), then carefully flip to cook the other side for another minute.

4. Final Cooking and Serving:

   • Once cooked, remove the pancakes from the skillet and keep them warm. Serve them warm, drizzled with honey, or sprinkled with shredded coconut for an authentic presentation.

What Does It Pair Well With?

• Traditional Pairings: Enjoy your coconut pancakes with Thai iced coffee or a side of fresh fruit. The creamy sweetness of the coffee beautifully balances the fluffy pancakes.
• Keto-Friendly Pairings: Pair with sugar-free syrup or a dollop of whipped coconut cream. Picture this indulgent topping melting into the warm pancakes!

What is the Shelf Life?

Coconut pancakes are best enjoyed fresh to savor their fluffy texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Freezing: These pancakes can also be frozen for up to 1 month. When you’re ready to enjoy them again, thaw in the fridge overnight and reheat in a skillet for that fresh-off-the-griddle taste.

Alternative Cooking Methods

• Oven: Preheat your oven to 350°F (175°C). Place the cooked pancakes on a baking sheet and warm for about 5-7 minutes.
• Microwave: To reheat quickly, pop them into the microwave for about 10-15 seconds, keeping a moist paper towel on top to retain some moisture.
• Air Fryer: If you enjoy a little crispness, try reheating in an air fryer at 350°F (175°C) for about 3-4 minutes.

Conclusion: Traditional and Keto Versions

Both traditional and keto coconut pancakes (ขนมโต๊ะ) offer a delightful blend of flavors and textures that can brighten any meal. Whether you opt for the soft, sweet embrace of the classic version or the nutty, low-carb twist, each bite promises a tropical getaway for your taste buds. Whichever version you choose, these pancakes can fit seamlessly into a balanced diet while bringing a touch of Thailand to your kitchen. Enjoy them as a decadent breakfast, a midday snack, or a cozy dessert!