Coconut pancakes

Yesterday we hauled the last Christmas decorations back up into the attic, so it’s official. The holidays are over.

Oh, I wish I were on a plane to someplace warm with a white, sandy beach. St. Barths or Cabo? Maybe St. John or Bora Bora? Ahh, well, since a flight south isn’t in my Orbitz search field, we’ll bring a bit of the tropics to us.

Triple Coconut Pancakes
Recipe Type: Brunch
Author: Kees To The Kitchen
Serves: 3
Ingredients
  • 1 cup + 3 tablespoons unsweetened coconut milk
  • 2 tablespoons vegetable or canola oil
  • 1 egg, beaten
  • 1 cup flour
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup unsweetened coconut flakes (Important to use unsweetened, not sweetened)
  • 1/3 chopped nuts, toasted (almond, pecan or macadamia)
  • Syrup:
  • 1/2 cup real maple syrup
  • Optional: 2 teaspoons Malibu Rum
Instructions
  1. Mix oil, egg and 1 cup coconut milk. Sift dry ingredients together and add. Mix in coconut flakes, then mix in toasted nuts. Add remaining 3 tablespoons coconut milk and stir. Let batter sit for 5 minutes before cooking on griddle.
Syrup:
  1. Stir rum into maple syrup, then serve.

 

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