Coconut pancakes

These pancakes are for the serious coconut lovers out there. I promised myself at the end of 2011 that I would make more new pancakes this year. I love making all kinds of pancakes, but surprisingly, I only made two new types last year! These coconut ones are my first pancakes of 2012 and were inspired by this recipe. They are loaded with coconut milk, shredded coconut, and coconut oil. If I had some coconut flour on hand, I probably would have tried to incorporate that, too.

It's actually snowing here today. I live in western New York state, and to not have snow in January and February is pretty crazy. But, this morning I woke up to a light fluffy falling snow and a white-covered ground. Pancakes like these are a perfect treat for a wintery morning like this along with a hot cup of coffee or tea (and some bacon, too, please). I served my pancakes with some extra shredded coconut that I lightly toasted, semi-sweet chocolate chips, and some warmed maple syrup. The combination was really great and I highly recommend the chocolate. This recipe will serve about three people. 

  

Coconut pancakes

1 can (14.5 oz) coconut milk

1/2 cup shredded unsweetened coconut

1 cup whole wheat pastry flour

3 teaspoons baking powder

1/2 teaspoon fine sea salt

2 large eggs

2 tablespoons brown sugar

2 tablespoons unrefined coconut oil, melted and slightly cooled (plus more for cooking)

1/2 teaspoon pure vanilla extract

for serving (any or all):

warm real maple syrup

semi-sweet chocolate chips

lightly toasted shredded coconut

sliced bananas

In a medium bowl, mix the coconut milk and shredded coconut. In a large bowl, whisk together the flour, baking powder, and salt.

Whisk the eggs, brown sugar, coconut oil, and vanilla in with the coconut milk mixture until well combined. Pour into the dry ingredients and stir until just combined.

Warm a cast iron skillet or griddle. When hot, add coconut oil. Add the batter 1/4 cup at a time. Flip the pancakes when they start to bubble and are golden. Let cook until the other side is golden. Continue until all the batter is used.

Serve immediately with your favorite toppings. 

What was I cooking one year ago?: blueberry cornmeal muffins

Two years ago?: chocolate chip oatmeal cookies