I love coconut, and I might love pancakes even more, so when someone very special to me combined the two I couldn’t hide my joy! It was a Sunday and we ate them with ice cream. The recipe is kind of too good not to share, and so simple you can have a nice stack of pancakes within 20 minutes, so I thought I’d let you in on this wonderful pancake variation.
Besides coconut milk this recipe only uses very basic ingredients, and you can replace the flour with coconut/almond flour if you want them to be a little healthier. The amount of flour depends on the kind of coconut milk you buy, some brands have less than 40% coconut, which means that there will be a lot more water, and you’ll have to compensate with more flour. I use a brand with 60% coconut and I like my pancake batter quite thick, so on the amount of flour it’s really just up to how you like it.
TO MAKE PANCAKES FOR TWO HUNGRY PEOPLE YOU’LL NEED
1 can coconut milk
2 tablespoons shredded coconut
1 teaspoon vanilla powder or extract
1 teaspoon baking soda
1 teaspoon baking powder (1,5 if you don’t have baking soda)
¼ teaspoon salt
1-2 dl all purpose flour
Crack your eggs into a bowl and pour in the coconut milk. It looks lumpy and weird and you’ll probably have to dig part of it out with a spoon, but when you whisk it together with the egg it should quickly become smoother and a lot less lumpy. Pour the dry ingredients into the mixture, and make sure to add a little flour at the time. Coconut milk makes the batter a lot thicker than regular milk, so you'll need less than you think!
You want the pancake batter to be so thick that it can hold its shape when you pour it onto the pan . If you want super thin pancakes, you can have a quite runny batter and still get great results, but not for these thicker ones. You decide! If you have time, leave it for half an hour, or longer, to rest in the fridge before making the pancakes. But don’t worry, they taste pretty awesome even if you are not patient enough to wait! Use a little butter in the pan and cook until they have golden brown colour on both sides.
Top the pancakes with whatever your heart desires, I’m super into a simple banana + chocolate sprinkles, that was a gift from a friend working in Amsterdam, and honey and coconut (another killer combination from the recipe maker) at the moment.
Now the only thing left is to dig in!