Breakfast food is always a win, right? I originally saw this pancake recipe re-posted by keepitskinny, and I had to try it. Apparently this recipe has been around the blogs though, because I found the source from Bon Appétit magazine, by Mark Bittman, who is NOT a vegan! I always love when non-veg chefs create veg recipes because I know they took the extra time to step outside the box to make something delicious without relying on the “ordinary” ingredients.
Note that these pancakes are not your normal pancakes. They aren’t fruity and they aren’t nutty like most pancakes I’ve had, but more like French Toast. They’re so good, though! The coconut isn’t as strong as I expected it to be, so the nutmeg and allspice really come through.
Only one other note: Do NOT use Mrs. Butterworths or Aunt Jemima or whatever fake maple syrup that might be lurking in your refrigerator door shelf. Go out and invest in some REAL stuff… You won’t go back to Auntie or Mrs.! I prefer getting Grade B Maple Syrup (seen in the picture by Whole Foods’ 365 brand). Grade B is darker and it has a sharper maple flavor, whereas Grade A is lighter and more mild, but I think it’s all a personal preference.
Spiced Coconut Pancakes (adapted from Mark Bittman’s recipe)
Serves about 4
2 1/2 cups whole wheat flour
1 cup unsweetened shredded coconut
2 teaspoons baking powder
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/4 teaspoon baking soda
1 13 1/2-ounce can light unsweetened coconut milk (about 1 2/3 cups)
2 tablespoons pure maple syrup
1 tablespoon vanilla extract
Your choice of garnish (i.e., fresh fruit, berries)
Preheat oven to 250°F. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl. Whisk coconut milk, 11/4 cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable.
Heat griddle or skillet over medium-high heat; brush with vegetable oil. Working in batches, add batter by 1/4 cupfuls. Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven.