Coconut Pancakes

coconut pancakes
These tender, delicious pancakes are made with coconut milk, shredded coconut and coconut oil. If you can find coconut sugar, you can use it to sweeten them.
Coconut oil is all the rage, and my son Francisco talked me into buying some. Now he says “Sounds like you’re going kookoo for coco!” While I wouldn’t fry eggs it in, (I tried – weird), it’s excellent in pancakes. Because it has a high smoke point, you can fry your pancakes in coconut oil without it burning the way butter does. To retain the coconut flavor and have the pancakes golden brown, cook them on medium heat.

Makes approximately 10 medium pancakes

coconut pancake ingredients

Ingredients:
2 eggs, well beaten
1 cup canned coconut milk (use low fat coconut milk to cut calories)
¾ cup finely ground whole wheat flour (aka white whole wheat flour)
1 Tb baking powder
¼ tsp salt
1 tsp sugar or coconut sugar
¼ cup unsweetened shredded coconut
2 Tb coconut oil

Beat coconut milk with eggs. Sift in flour, baking powder, salt and sugar. Mix with wooden spoon just until dry ingredients are incorporated. Stir in shredded coconut.
Heat coconut oil in heavy skillet over medium heat, just until melted. Stir oil into the batter. Pour large spoonfuls of batter onto skillet. Turn when bubbles begin to form and edges begin to dry. Add a little bit of coconut oil before frying each batch.

Serve with fresh fruit, a tad of maple syrup and a bit of coconut oil if you like.

Pecan Waffles

One of the great delights of my childhood Sunday mornings was homemade waffles for breakfast. Light and delicious, we love them with the crunch of  pecans in the batter.  I cover these golden waffles with fresh raspberries, chopped strawberries and peaches, and pour Strawberry Sauce or a light glaze of pure maple syrup over them.

1 1/2  cups all purpose white  flour

1 1/2 cups whole wheat pastry (finely ground) flour

1 Tb ground flax seed

1 Tb Baking powder

3  Tb Sugar

a couple of shakes  salt

3 eggs separated

¼ tsp cream of tartar

6  Tb. Butter

3 cups milk (I use 1%)

1 ½ tsp vanilla

3/4 cup chopped pecans if desired

1/4 cup grated unsweetened coconut if desired

Separate eggs. I place each of whites in a cup before adding it to the bowl, just in case a bit of yolk gets in one of them.

Beat whites and cream of tartar until whites are stiff. Set aside.

Beat yolks with milk and vanilla.

Sift flour, baking powder, sugar and salt.

Add flour mixture alternately to milk/yolk mixture, beating after each addition.

Melt butter. I put it in a small bowl in the microwave for 30 seconds. Beat in butter and pecans.

Fold ½ cup egg whites into the batter to lighten it, then fold the batter into the rest of egg whites. I reserve some whites for the last batches, when it is mostly gone from the batter.

Heat waffle iron until the light goes out. Spray with a bit of coconut oil spray. Pour batter in the center of the iron, until it spreads out about 2/3 full.

Cook until the light goes out again and waffle is golden brown.

Make extra waffles for those sleepy weekday mornings. Make them a bit lighter so you can toast them. Put them between paper towels so they won’t be so soggy. Freeze them between sheets of waxed paper or parchment paper, then wrap in foil or place in a freezer bag.