Double Coconut Pancakes (Adapted from CL)3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
2 tablespoons sugar
3 tablespoons flaked sweetened coconut, toasted
1 teaspoon baking powder
1/2 teaspoon salt
13.5 ounce can light coconut milk
1 tablespoon butter, melted
1 large egg, lightly beaten
In a medium bowl, whisk together flours, sugar, coconut, baking powder and salt.
In a medium bowl, whisk together coconut milk, butter and egg. Pour milk mixture into the flour mixture and stir just until combined.
Scoop a rough 1/4 cup worth of batter per pancake onto a hot nonstick griddle. Cook until tops are covered with bubbles and edges look cooked - about 3 minutes. Carefully turn pancakes over and cook until the bottoms are a light golden - about 2 minutes more.
Makes about 12 pancakes.
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Finally made these in honor of Shrove Tuesday- perfect dinner. Lovely fluffy batter, and the coconut flavor is very subtle- opted not to put the coconut flakes (i've been teased for years about putting coconut in everything) in the pancakes and instead covered them with coconut syrup I bought in Hawaii. I also substituted walnut oil for the butter- works just fine. Great recipe
ReplyDeleteColette -
ReplyDeleteI'm glad you liked them... I have not had coconut syrup before, but I bet it would fit in quite well! Thanks for the walnut oil tip, I still have some to use up!