Coconut Pancakes–or Brunch, Part 1

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It’s a sparkly cool Friday.  The sun is bright, the sky is azure, and the orange, red and yellow leaves are dancing. The colors, and coolness, are inspiring. So, this week, I’m thinking about cozy brunches, and my coconut pancakes!

Actually, my friends, I have a confession: I was going to write about one of my favorite seasonal snacks, Pumpkin Fritters. These donut-like treats are a great brunch complement, or  even a dessert! (My kids and their friends have always loved them!) Anyway,  I started writing about them, but it all felt so familiar. Turns out, big sigh, as you’ll see if you click on the link, I wrote about them last year, at about this time!

And so, mis queridos amigos, it’s on to coconut pancakes! Actually the origin of this recipe I owe to my cousins, many of whom are gluten free. I started playing with coconut flour, and, well, this is the result. I think you’ll find that there are some fun ways to vary them (for example, though I haven’t done this yet, I’ve thought about adding bananas to the batter!).

Of course, as always, I’d also love to hear your ideas! In the meantime, ¡buen provecho! Enjoy!

 

 

Coconut Pancakes 

Latin Twist: Coconut Pancakes–or Brunch, Part 1

Serving Size: 4 to 6

These delectable coconut pancakes are perfect for brunch or a late-night snack!

Ingredients

  • 4 eggs, room temperature
  • 1 cup coconut milk (light or regular)
  • 2 teaspoons excellent quality vanilla extract
  • 1 tablespoon honey, or to taste
  • 1/2 cup toasted coconut (or to taste), plus additional for garnish
  • cinnamon to taste
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • coconut oil (or butter) for frying
  • Assorted fresh fruit
  • Coconut shavings
  • Syrup

Instructions

  1. Preheat a griddle over medium-low heat.
  2. In a small bowl beat eggs until frothy, about two minutes.
  3. Mix in the coconut milk, vanilla, honey, and toasted coconut.
  4. Add cinnamon (optional)
  5. In a medium-sized bowl combine the coconut flour, baking soda, and salt and whisk together.
  6. Stir the wet mixture into the dry, and keep stirring until the coconut flour is incorporated. Allow to sit for a about 3 minutes.
  7. At this stage your batter should be thick, almost like brownie batter.
  8. Grease the pan with butter or coconut oil.
  9. Ladle a few tablespoons of batter into pan for each pancake.
  10. Spread out slightly with the back of a spoon. The pancakes should be about 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown.
  11. Flip and cook an additional 2-3 minutes.
  12. Serve hot with syrup, fresh fruit, and toasted coconut sprinkled on top!
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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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