| Prep Time | |
| 10 minutes |
| Cook Time | Passive Time |
| 3 minutes per batch | 10 minutes |
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Moderate
Inexpensive!
Serves:16pancakes
Serving Size:1 (3-inch) pancake
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If you’re a coconut lover, this is the pancake for you! You can substitute buttermilk, kefir, or a combination of yogurt and milk for the milk and lemon juice, if desired. Use your large skillet, or a griddle pan if you have one. And, be sure to look at our Carrot Cake variation, another one of our favorites. Finally, don’t let the lengthy cooking instructions scare you. Once you get the hang of cooking pancakes, you can skip over the details.
Tools:measuring cups and spoons, medium and large bowls, knife and cutting board, large (10-inch) skillet
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- 2 cups coconut milk or any nut milk
- 1 tablespoon lemon juice
- 2 large eggs
- 1 tablespoon high heat cooking oil
- 1 cup white all-purpose flour
- 3/4 cup whole wheat flour (pastry flour recommended)
- 2 tablespoons granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground allspice (optional)
- 1/4 teaspoon salt
- 1/2 cup shredded coconut (unsweetened recommended)
- 1/2 cup chopped pecans
- Measure coconut milk in a 2-cup liquid measuring cup. Add lemon juice and set aside while you continue.
- Combine dry ingredients in a large bowl and stir.
- Lightly beat eggs in a medium bowl. Stir in milk and oil.
- Chop nuts.
- Make a well in the center of the dry ingredients and pour milk mixture into it. Stir gently with a whisk (or kitchen spoon) just until flour is incorporated. (Don’t worry about small lumps.)
- Fold in coconut and pecans. Let stand about 10 minutes. (This is a good time to start cleaning up!)
- Heat* a large skillet over medium heat. Once hot enough, spray lightly with oil, or add about 1/2 teaspoon of oil or butter.
- Optional step: Heat oil a few seconds, then carefully wipe off the excess oil with a paper towel, leaving a thin film. This will help the pancakes brown evenly, with no dark splotches. Omit this step if using butter.
- Return skillet to stovetop and turn heat to medium-low. Pour 1/4 cup batter per pancake into the skillet, to make three pancakes at a time. When a few bubbles begin to pop on the top and the underside is golden brown (about 1 to 2 minutes), turn over with a food turner. Cook another 30 to 60 seconds on the other side. (Adjust heat as needed.)
- Repeat until all pancakes are done, spraying skillet with oil and wiping us excess every two or three batches. Serve as they come out of the skillet, or keep warm* until ready to serve (they will dry out a little, so don’t overcook).
*Tip: Always heat the empty skillet first, then add fat so it doesn’t burn. To determine if the skillet is ready, sprinkle a drop of water onto the hot skillet. If it stays in a round shape and bounces, the pan is hot enough. If the drop of water explodes and splatters, remove skillet from heat and cool a few seconds.
*Technique: You can place cooked pancakes on a plate and simply cover the pancakes lightly with a piece of foil to keep warm, but they tend to become somewhat soggy. To prevent this, turn oven to low. If you have a cooling rack (used for cakes and cookies), set it on the oven rack and place the pancakes in one layer on top of it. If you don’t have a cooling rack, place the pancakes directly onto the oven racks, but make sure the pancakes don’t fall through. This keeps the pancakes from getting soggy on the bottom. To prevent drying out, turn the heat off once the oven is adequately warm, and serve pancakes as soon as possible.
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