the weather sure has been cold lately, and this weekend it was no different. it was absolutely frigid. we spent a majority of the day on saturday christmas shopping, and we couldn't believe how cold it was outside. it even snowed a little bit on saturday (and then again on sunday too). without a doubt, i am not ready for the weather to be this cold yet!
when it gets this cold outside, i like to think of warm tropical places . . . that's my mental escape from the cold pennsylvania weather that has been leaving my fingers, my toes, and my face frozen lately. when i think of warm tropical places, i think of pina coladas. (i make a mean non-alcoholic pina colada by the way.)
on sunday morning, in an effort to mentally escape the cold weather, i made a batch of coconut pancakes. oh, these pancakes are so good! they are perfectly light and fluffy, and they have a great coconut flavor. these pancakes are loaded with coconut flavor. there is coconut milk, cream of coconut, and shredded coconut in them. then, they are topped off with roasted coconut chips. although there are several forms of coconut in them and on them, they are not too sweet at all.
if you're in a warm tropical place right now, i'm jealous. if not, i invite you to day dream with me and to enjoy a batch of these coconut pancakes.coconut pancakes
prep time: 10 minutes
cooking time: 10 minutes
yields: 7-8 pancakes
adapted from a cozy kitchen
1 cup all-purpose flour
1 tablespoon baking powder
3/4 cup unsweetened coconut milk
1/4 cup cream of coconut
1 large egg
1 tablespoon salted butter, melted
1/4 cup sweetened shredded coconut
1/4 cup roasted coconut chips
in a medium bowl, sift together the flour and baking powder. in a separate bowl, whisk together the coconut milk, cream of coconut, and egg. add in the melted butter and whisk until combined. add the wet ingredients to the dry ingredients and mix until no lumps remain. fold in the shredded coconut.
heat a lightly buttered griddle or frying pan on medium heat. pour 3 tablespoons of batter onto the griddle for each pancake. cook for 2-4 minutes, until small bubbles begin to form. flip the pancakes when they start to bubble, then cook for 2-3 minutes, until they are golden brown and cooked throughout. once cooked, top the pancakes with the roasted coconut chips. serve warm with maple syrup.