I didn’t eat many coconut products before I married my Polynesian husband.
Sure I ate the odd coconut cookie and my mom used coconut oil for cooking, but beyond that I had barely tipped my toes in the pool of coconut products.
Nowadays you can find me going through gallons of coconut oil (using it for everything from bullet proof coffee to oil pulling), using coconut milk every week, throwing coconut flakes in my baked goods, and–when we want to splurge–buying a few bottles of coconut water for a post-workout recovery drink. I’ve gone a bit nuts. Coco-nuts that is (har har).
As far as breakfast foods go, pancakes are my favorite.
If I could eat pancakes every morning, and control the number in the stack on my plate, than I totally would. But I have very little control when it comes to pancakes, so most mornings I start the day with an omelet, or some other egg-based breakfast. Protein and veggies always is my morning breakfast, but I do wish I could eat cinnamon rolls, pancakes, and muffins instead. I try to limit baked goods to once per week. Sunday usually is the best day for pancakes, in my opinion, and if you happen to have sausage patties, bacon, orange juice, fresh fruit, and coffee on hand? All the better.
I love throwing in any manner of addenda: nuts, chia seeds, flaxseed, chocolate chips, blueberries, strawberries, cinnamon, or nutmeg. I have tried countless variations. These pancakes are the cat’s meow. They are soft, and lightly sweetened with a coconut-macaroon reminiscent chewiness added with the flaked coconut. I prefer to top every pancake with a few lightly toasted walnuts, but you can also just stir the nuts into the batter if you prefer.
Try them for breakfast, preferably with a tall glass of ice cold milk. Oh yeah.
- 3 c flour
- 6 t baking powder
- 1½ t salt
- 3 T sugar
- 2½ c milk
- 2 eggs
- 6 T melted coconut oil or butter
- ¾ c shredded sweetened coconut
- ¾ c chopped, lightly toasted walnuts
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted coconut oil or butter; mix until smooth. Chop the walnuts, and put them in a pan in a 350-degree oven, and lightly toast them until brown. Add the shredded coconut, and chopped walnuts (alternately, add the walnuts to the top of each pancake on the griddle).
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.