American Cuisine · Breakfast & Brunch

Coconut Pancakes

This is a coconut pancake that doesn’t joke around—infused with coconut milk, loaded with coconut flakes, and sweetened only with honey. There’s some real substance in this pancake. This is not your typical airy and ditsy pancake. I like it even more. Brilliant!

No need for drowning these in maple syrup. Serve with a drizzle of honey and brown sugar.

Ingredients

1 14-ounce can of coconut milk
2 tablespoons honey (or agave nectar)
1 /4 cup all-purpose or regular pastry flour (yes, only 1/4 cup)
3 cups unsweetened dried shredded coconut
scant 1/2 teaspoon fine grain sea salt
2 teaspoons baking powder
3 large eggs. whisked in a medium bowl
1/4 cup natural cane sugar or brown sugar

Directions

In a small saucepan heat the coconut milk and honey, bring barely to a simmer.

In a separate large bowl combine the flour, coconut, salt and baking powder. Stir the coconut milk into the flour mixture.

Whisk about 1/3 cup of the coconut mixture into the eggs. Now quickly mix the eggs back into the large bowl of coconut batter. Stir until well combined. You can do this the night before if you like.

Heat your favorite non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Drop a heaping tablespoons into the skillet, sprinkle the top with a bit of brown sugar. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Makes a dozen large pancakes

From 101cookbooks.com

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