Professional-looking Pancakes!

Pancakes.

I know, I know. Again, you say? YES. Again. For a number of reasons: a) I make them about once a week, but never the same kind two weeks in a row (so it keeps it interesting), b) they make a FAB dinner, c) Ian was coming over and I thought he might like them (which he did, YAY!), and d) I had a half a can (here we go again…) of coconut milk in the fridge (what a terrible problem, NOT. I LOVE having leftover coconut milk). Oh. and e) I LOVE THEM. Why NOT make them once a week, I ask you? You should try it… designate a day, like “Pancake Tuesday”, and make a new kind every week. Ask Harriet… or Ashley… they know I’m a big proponent of pancake day. Thursday oddly seems to be the day of choice at this point in time…

Wow. I just reread that paragraph and realized how many parenthetical comments I made… I must be a very parenthetical person. Or maybe I think in parentheses. Hmm. Something to think about (parenthetically) (hahah).

ANYway.

These coconut pancakes are perfect. Fluffy, symmetrical, and beeeeautiful. And delicious. Of course, I’m sure their fluffy, symmetrical beauty is largely due to my superior pancake pro abilities… but it also might have a teensy bit to do with the recipe… maybe. Or not… it’s all in the wrist flick. Become one with the spatula!

I love the pancakes because I get a nice coconutty flavor, without it being like BAM, in your FACE coconut! Which is good, in some situations, but I find that pancakes are not one of them (think along the lines of coconut cream pie, if you want BAM). These are light, fluffy, and perfect with bananas (and chocolate, I might add…AND almond butter, of course!). There’s just enough coconut flavor without being overwhelming. They made a lovely Thursday night din din :)

So! Here’s the recipe. It’s really simple… like most of my pancake recipes, I find the simpler, the better.

Coconut Pancakes

You know the drill…. mix dry, mix wet, mixy mix mix. Cook! Eat. Here are the particulars.

• 1 c whole wheat flour
• 1 tbsp brown sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp unsweetened shredded coconut
• 1 egg
• 1.5 tbsp olive oil (or canola)
• 1 c light coconut milk (I was a bit short this time—you can make up the difference with soymilk or milk, whatever you have)

These are really good with sliced bananas and chocolate chips thrown in :)