I’m so excited to share this recipe with you! I have a penchant for pancake recipes that call for seasonal ingredients (proof: pumpkin pancakes), so I couldn’t wait to try this recipe for coconut pancakes by À La Graham. While I used fresh coconut water for these pancakes, I have found that they are just as good with canned coconut milk, so you can make them all year long!
As anticipated, coconut pancakes are positively delectable: light, fluffy and moist with a delicate hint of coconut. They are perfect with fresh fruit, like pomegranate and kiwi, on a lazy winter weekend.
Notes on coconuts
Did you know that coconuts are in season in December and January? Since coconuts are easy to come by this time of year, I used fresh coconut water for this recipe. Keep in mind that you can also use canned coconut milk, which is available year-round!
At the grocery store, I selected a heavy coconut that sloshed around when I shook it. I opened the coconut using rather rudimentary means at home. I cleaned a Phillips screwdriver and hammered (yes, hammered) the screwdriver into the eye of the fruit. I poured the coconut milk into a measuring cup. Conveniently, the coconut milk measured exactly one cup, which is what I needed for the recipe. Success!
Later on, I cracked open the coconut by banging it on concrete. I found other techniques for cracking open a coconut, like this one that requires a butcher knife. I didn’t want to risk losing a hand (how would I eat my pancakes without a hand?) so I took the easier route. Just bang the coconut on the ground, monkey style.
Lastly, Tonya’s recipe called for sweetened coconut flakes, but I genuinely prefer the taste of unsweetened coconut. It’s light and refreshing, without the cloying artificial taste and sticky texture of sweetened coconut. I found unsweetened coconut at a local gourmet food store. Trust me, it’s worth an extra trip!
- 1 cup whole wheat pastry flour or whole wheat flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons unsweetened coconut flakes
- 1 cup fresh coconut water from a mature coconut, or 1 cup light coconut milk, which is available, canned, in the Asian section of grocery or health food stores
- 1½ tablespoons melted coconut oil or vegetable oil
- 1 egg
- Mix the dry ingredients in one bowl.
- Whisk together the liquid ingredients (coconut milk, oil and egg) in another bowl.
- Combine until just mixed.
- Make the coconut pancakes as you would any other pancake. Enjoy!
- Adapted from À La Graham.
- Serves 2 hungry people (makes about eight 4-inch wide pancakes).
- Suggested toppings: I suggest using a light syrup, like real maple syrup or a bit of agave nectar. A spoonful of fruit compote would be lovely as well. I used regular honey, but it overpowered the coconut flavor. If you have extra coconut milk, try Tonya’s suggestion and mix it with honey in a one-to-one ratio to make coconut honey. Sprinkle extra coconut flakes and top with fresh fruit for a stunning presentation.