Tropical Coconut Pancakes
Firstly, I want to thank everyone for the well wishes on our moving adventure! We spent some time this weekend packing, and I’m sad to say that even though we’ve gone more minimalist over the last year, we still have a ridiculous amount of stuff that we’ve accumulated over the last 8 years – crazy how that stuff sneaks up on ya!
Anyway, last week I noticed that my local grocery store had a bunch of whole coconuts on sale, and since I’ve only come to enjoy coconut over the last year or so, I thought I’d give it a try. Watching me get that thing open must’ve been some sight. Let’s just say it involved a butcher knife, a screwdriver, and a hammer…lol.
Once I got it open though, it helped produce the BEST pancakes I’ve ever made – seriously. These pancakes were moist and fluffy and the fruit syrup gives them just a bit of tang and a pop of freshness. The light syrup is perfect for pancakes because a lot of times they can be too heavy (for me) for breakfast, but these were all kinds of fabulous and satisfying. I sat in the sun eating these and I truly felt like I had been transported back to Hawaii – it was a delightful way to start the morning.
I used fresh coconut to shred into the pancakes and for the water, but you could use bagged shredded coconut and pre-packed coconut water and they’d turn out close to the same – though the texture may be a bit different.
- 1 cup Whole Wheat Flour
- 1 tbsp Raw Sugar
- ½ tsp Salt
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- ¼ cup Coconut Water
- ¾ cup Non-Dairy Milk (I used Almond)
- 1 tbsp Shredded Coconut
- 1½ cups Tropical Fruit Mix (I used frozen)
- 2 tbsp Maple Syrup
- ⅛ cup Water
- Heat a medium skillet over medium-high heat. In a separate sauce pan, add the syrup ingredients and warm over medium-high heat while making the pancakes. Bring to a boil and let it reduce down until it reaches your desired thickness.
- While the syrup is reducing, make the pancakes. In a large bowl, mix together all of the dry ingredients. Mix in the wet ingredients and stir until most lumps have been removed.
- Spoon a ¼ cup or so of batter onto the hot skillet and spread into a circle shape. Cook 2-3 minutes, or until the top starts to bubble. Flip and cook 1-2 minutes more. Repeat with rest of batter.
- Remove the syrup from the heat and let cool 2-3 minutes. Serve syrup over pancakes while still warm.
On another note, our little one had her first ever ‘friends’ birthday party, and it was quite a success. Let me tell you – little girls have a lot of energy!