Brazilian Brunch: Coconut-Almond Flour Pancakes with Fresh Tropical Salsa
Discover a mouthwatering paleo-friendly Brazilian brunch recipe featuring fluffy coconut-almond flour pancakes and zesty tropical salsa, complete with elegant presentation and easy instructions. This cinematic recipe is perfect for a weekend morning or small gathering, with Flux/ComfyUI compatible images showcasing the delicious dish from top and bottom views.
Allergens
Nuts (Almond)
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 4 large eggs, separated
- 1/3 cup canned coconut milk
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking soda
- Fresh tropical fruits: pineapple, mango, kiwi, and strawberry
- Juice of one lime
- Fresh cilantro leaves for garnish
Instructions
- In a large bowl, whisk together almond flour, shredded coconut, salt, and baking soda.
- In another bowl, combine egg yolks, coconut milk, honey, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a separate bowl, beat egg whites until stiff peaks form. Fold them gently into the pancake batter.
- Heat a non stick skillet over medium heat. Scoop 1/4 cup of batter per pancake and cook for 2 3 minutes on each side or until golden brown.
- While pancakes are cooking, prepare tropical salsa by dicing fresh fruits and mixing with lime juice.
- To serve, stack two pancakes per plate and top with a generous spoonful of tropical salsa. Garnish with cilantro leaves.
Chef’s Insight
This recipe highlights Brazilian flavors with a paleo-friendly twist, perfect for breakfast or brunch.
Notes
This recipe is ideal for a small brunch gathering or as a special weekend breakfast.