Saturday, February 11, 2012

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

18 comments:

  1. I love coconut and I love pancakes, so this is a perfect combo! They look thick & delicious.

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  2. Wow! My hubby loves coconut & he'll be delighted to have these delicious pancakes for breakfast! These pancakes looks really good & tasty. I'm looking forward for your new pancake recipes! :)

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  3. It's interesting that you are cooking with coconut! I just purchased my first jar of coconut oil and am experimenting with getting it into my diet (supposedly it's great for our health). I will bookmark and try your pancakes! They look delish! Any other ideas for how to use coconut oil?

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    1. Tracy - I am loving coconut oil lately! I use it in place of other cooking oils when I make stir fries and curries. I've also used it to make baked goods before (I think I posted a coconut carrot muffin that I used coconut oil in for the fat). Let me know if you have any other good ideas for it and how you like it!

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  4. I made coconut pancakes recently and everyone loved them. Your pancakes look delicious. I love the addition of the chocolate drops. That's something I didn't think of.

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  5. This is definitely a way to have a tropical breakfast. The coconut is a great flavor addition, along with the chocolate of course. Well done-yum!

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  6. Those pancakes look wonderful. I know what I'm having for breakfast tomorrow!

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  7. I'm a big fan of coconut pancakes too and I bet the flavor of coconut really shines through in these beauties! Definitely the perfect way to start the day when it's cold and snowy outside!

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  8. This sounds like a fabulous pancake flavor! I need to get more adventurous with my pancake making. The chocolate chips on top are great too.

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  9. My husband is a big fan of coconut so I am sure these pancakes would be a big hit for him! I am keeping this to try!

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  10. This pancakes sound great with coconut milk and flakes in it, even yummier with chocolate chips.
    Hope you have a great week Amy :)

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  11. A New Years Resolution of more pancakes?! I love you! These coconut pancakes sound amazing, by the way! Good job!

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  12. I'm a coconut fiend so I know I'd love these! Yaey snow!

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  13. coconut oil is a terrific ingredient, and shredded coconut is a great addition to a batch of pancakes! nice! :)

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  14. I'm definitely a serious coconut lover. These look divine!

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  15. I thought, I didn't like coconut but it was the coconut frosting, I did not like. I love coconut in cooking and I not only have coconut milk but I bought some Coconut (like Rice Dream). This sounds just terrific.

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  16. YUM! These were delicious - thanks for the recipe. I used spelt instead of whole wheat pastry flour and butter instead of coconut oil, otherwise followed directions. I couldn't resist doing a rum sauce (butter, brown sugar, cream, vanilla, rum) to go with them - wasn't sure it would be popular, but it turned out the maple syrup hardly got touched once people discovered the rum sauce.

    I'll definitely make these again.

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    1. Mmmmm. A rum sauce sounds delicious! Thank you!

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