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.

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Lemon Ricotta-Cornmeal Pancakes

Inspired by a similar pancake I ate at the organic restaurant Gather in Berkeley, I invented this recipe. I loved the lemon ricotta cream with the grated Meyer lemon. It is sublime mixed with apricot jam and fresh peaches. Flax seed meal amps up the nutrition level.

Combine milk with lemon juice first, and let it sit while you mix the other ingredients. The lemon juice will curdle the milk so it resembles buttermilk.

Makes about 15 medium-sized pancakes

Mix milk and lemon juice:

2  2/3 cups milk (I use 1%)

1 tsp Meyer lemon juice

Mix other wet ingredients:

¾ cup low-fat ricotta cheese

2 large eggs

½ tsp grated rind of Meyer lemon

2 tsp vegetable oil

2 tsp melted butter

Mix dry ingredients:

1 cup cornmeal

1 1/4  cup whole wheat pastry or finely ground flour. If you can’t find this, use 3/4 cup whole wheat flour and 1/2 cup all-purpose white flour

1/4 cup ground flax seed

2 tsp baking powder

½ tsp baking soda

1/8 tsp salt

2 Tb sugar

Stir in:

½ cup sliced blueberries

1/2 cup pecan pieces

Directions:

Combine wet ingredients, mixing well.

Alternate 1/2 of milk mixture and dry ingredients, stirring only until lumps disappear. Fold in blueberries and nuts if desired.

Heat oiled skillet or pancake grill. Rub a cube of butter over surface. Fry pancakes over low-medium heat.

Lemon-ricotta cream:

1/3 cup ricotta cheese

½ tsp lemon juice from Meyer lemon

½ tsp grated Meyer lemon rind

1 tsp sugar

Whip ingredients together for about 2 minutes. Serve over pancakes with fresh strawberries and peaches. Top with apricot jam or maple syrup if desired.

Blueberry Nut Pancakes

I’m a big fan of pancakes. When my sister and I were little, our daddy used to make them into our initials and animal shapes. I did the same for my own kids when they were small.

Fresh blueberries add a delicious juiciness to pancakes, so I make these in the summer when the blueberries are cheap and plentiful. Just cut them in half first, otherwise they make big lumps that will cause your pancakes to have raw spots. Defrosted blueberries can be used whole, but they tend to turn the batter blue. Chop up a few strawberries to add to the blueberries if you like. I’ve  also tried adding a soft banana that I smashed up to the batter.

Several friends have introduced me to Sally Fallon’s cookbook “Nourishing Traditions” in which she maintains that soaking whole grains in yogurt, buttermilk, or a water and lemon juice mixture, aids absorption of minerals from the bran and increases B vitamins. I don’t know enough about nutritional science to explain or judge this, but she provides an interesting recipe for pancakes, which calls for soaking whole wheat flour in buttermilk overnight. This softens the whole flour to make the pancakes as light as those made with white flour, and gives them a sourdough taste. You can stir together 3/4 cup plain nonfat yogurt and 1/4 milk to substitute for buttermilk.

Beginning with her soaking method, I created the following recipe. I separate the eggs and whip the whites to lighten the pancakes. I add a little sugar and vanilla to balance the sourness of the buttermilk, nuts for a nice crunch and protein, and of course, blueberries.  My kids love to throw in a handful of chocolate chips for that sweet gooey touch.

Top with Strawberry Sauce

Serves 4  (about 20 small pancakes)

Ingredients

1 cup whole wheat flour

1 cup low fat buttermilk. You can substitute 3/4 cup plain nonfat yogurt and 1/4 milk (I use 1%)

2 eggs, separated

1 tsp baking powder

1/4 tsp baking soda

1 shake salt

1 tsp sugar

1 tsp vanilla

2 Tb melted butter or extra-virgin coconut oil for coconut flavor. You can mix them too.

½ cup chopped walnuts or pecans, if desired

1 cup fresh blueberries and/ or 1 large soft banana

serving suggestion: fresh peaches, strawberries, maple syrup

Combine flour and buttermilk, cover bowl with a clean dishtowel, and let stand in a warm spot overnight. (If you forget, you can do this step first and let it sit while you prepare the other ingredients. It still works.)

Separate eggs. Stir in yolks to flour mixture

Beat whites until stiff.

beat egg whites until stiff

Sift in baking powder and baking soda and add sugar and salt to batter

Melt butter and/or or coconut oil in oiled frying pan and stir into batter.

Stir in vanilla.

Slice blueberries and fold into batter.

Fold in nuts if desired

Fold in several spoonfuls of beaten egg whites to batter to lighten it. Then fold in the rest of the egg whites.

There should be enough butter in the pan  to fry the first batch of pancakes. You may need to add a bit more oil or butter to the pan for subsequent batches.

Fry spoonfuls into letters or shapes as desired, over medium flame.

Serve with sliced fresh peaches and/or strawberries   on top, drizzle with maple syrup or Strawberry Sauce if desired.