Fluffy pancakes made with real toasted coconut!
We’ve only had one week of school and I already feel like I’m chasing my tail. I’ve messed up on soccer times, locations and practices. I forgot to do laundry, ran out of lunch meat and while I shared a gorgeous meal plan with you last week, I neglected to follow it myself. At least three days this week I’ve stood in the kitchen staring into the fridge hoping for some inspiration.
On those days in which dinner completely eludes me, I turn to something that’s easy, quick and that will please the entire family; breakfast! Sometimes we have French toast for dinner, sometimes it’s hash and sometimes it’s good old fashioned pancakes.
My favorite pancake recipe to use is this cinnamon pancakes recipe. I love the texture and the taste and it’s incredibly delicious. This week I altered the recipe just a bit. I omitted the cinnamon and added toasted coconut instead. In keeping with the coconut theme, I replaced the milk called for in the recipe with Almond Breeze Vanilla Almondmilk Coconutmilk and because I am a coconut lover through and through I even used coconut extract in addition to the vanilla extract. It was a trifecta of coconut flavor! Whipped cream and more toasted coconut gave this meal an identity crisis; was it dinner? Dessert? Who cares, it was good!
Notes about the recipe:
- You do not have to use coconut extract; plain vanilla is just fine.
- Coconut sugar can be used in place of the white sugar. Speaking of sugar, you may like your batter to be sweeter. Feel free to add more sugar. Brown sugar would work nicely.
- If you like thick pancakes, you may want to double the recipe as this recipe only yields 8 thinner pancakes.
- Be sure your grill pan is hot before you add the pancake batter. Allow the pancakes to rest on the hot pan until bubbles begin to form and pop on top; then flip the pancakes.
- When I make large batches of pancakes; I turn my oven to the lowest setting and keep my freshly cooked pancakes in the oven until I have finished making the entire batch.
- I like to keep my whole ginger pieces in the freezer. Do not use ground ginger for the syrup.
- To toast coconut: spread coconut in an even layer on a baking sheet. Heat in a 325-degree oven for 15 minutes or until golden. Be sure to stir coconut every 5 minutes to prevent burning.
- 1 1/2 cups flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoon white sugar
- 1 teaspoon cinnamon
- 1 1/4 cup Almond Breeze Vanilla Almondmilk Coconutmilk
- 1 egg
- 3 tablespoons melted butter
- 1/2 teaspoon vanilla
- 1/2 teaspoons coconut extract
- 1/4 cup toasted coconut, plus more for garnish
For the syrup
- 1 cup pure maple syrup
- 1 teaspoon fresh, peeled ginger (roughly a 1-inch chunk from fresh ginger.) Use more or less ginger if you prefer.
- In a bowl, combine flour, baking powder, salt, and sugar (adjusting the amount to suit your taste). Make a well in the center of your dry ingredients and carefully mix in almond milk, eggs, butter and extracts. Stir in toasted coconut.
- Heat a griddle pan or a skillet, grease your pan with butter or non-stick spray. Ladle about a 1/4 cup full of batter onto the hot pan. Let pancakes heat undisturbed for 1-2 minutes. Pancake batter will bubble and pop. Flip pancakes and heat second side for an additional 1-2 minutes. Remove pancakes and keep warm.
- For the syrup, combine syrup and ginger in a microwave safe bowl. Heat for 30 seconds or until warm.
- Serve pancakes with syrup and garnish with toasted coconut.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 405Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 12gCholesterol 35mgSodium 678mgCarbohydrates 57gFiber 4gSugar 31gProtein 8g
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