How to: Weekend Breakfast – Coconut Pancakes

Rise and shine!

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The sun is peaking through the shutters really early these days and I am loving it.  Unlike pitch black winter mornings, the early light makes me feel like I’m supposed to be getting out of bed.

It also means my weekend sleep-ins are a little on the early side.  When we don’t have plans, I enjoy hours of leisurely coffee drinking and a good book. Or home decor magazines. Or Pinterest.

Yes, I know it’s obvious I don’t have children yet.

DSC_6239I also have plenty of time to contemplate what delicious weekend breakfast foods I am in the mood for.

While I usually crave savoury breakfasts (do not get between me and a breakfast sandwich,) every now and again I like pancakes.  The straight up, no frills kind. Here’s my go-to recipe which is approaching a stellar 6000 reviews on All Recipes.

DSC_6251For whatever reason, last weekend I was feeling a little sassy and decided to stray from my standard flapjack. I was rewarded. Handsomely.

DSC_6257It also felt pretty damn good to be eating something really delicious without refined flour/sugar guilt.

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Topped with thick and creamy greek yogurt and so-juicy-it-runs-down-your-face mango, these pancakes may be my new weekend obsession.

Erin

Coconut Pancakes

Serves about 12- 15 pancakes
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Website Adapted from 101 Cookbooks blog by Heidi Swanson

Ingredients

  • 400mL can coconut milk
  • 2 tablespoons honey
  • 1 cup whole wheat flour
  • 1 cup shredded unsweetened coconut
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea or kosher salt
  • 2 large eggs (lightly whisked)

Directions

1. In a small bowl whisk together coconut milk and honey until well combined.
2. Combine flour, shredded coconut, baking powder and salt in a mixing bowl. Add coconut milk and honey mixture and mix until just combined.
3. Add a 1/2 cup of the coconut mixture to the whisked eggs, stir unil combined and add the mixture back to the remaining coconut mixture. Stir until just combined.
4. Over medium heat, pour about 1/4 cup of the batter into a non-stick pan for each pancake. Once the edges started bubbling, it's time to flip - about 60-90 seconds per side.
5. Serve with maple syrup, fresh fruit and or yogurt.
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6 thoughts on “How to: Weekend Breakfast – Coconut Pancakes

  1. Sometimes it pays to put the extra effort into a standard pancake, and it looks like this was no exception!! I have never thought to add coconut to pancakes, but it’s brilliant!

    • Thank you 🙂 In this case it’s so little extra effort I don’t know if I’ll ever go back. Coconut, quite frankly, rocks my world.

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