Cheers to the weekend! I love Saturday mornings, well I love the ones when I don’t have much to do. This particular morning we’re taking it easy at my house and enjoying that fall is finally peeking its head out here in “Hotlanta”.
With crisp fall air come a cozy morning indoors enjoying a delicious breakfast of hot coffee and pancakes from scratch. These pancakes have a little extra something with toasted coconut. Now I know coconut is something that make most people feel warm and tropical, but to be fair, here in Atlanta it’s cool in the mornings, but still 80 degrees by the afternoon, so I feel this hybrid is totally appropriate.
If you’ve never made pancakes from scratch, let today be the day. It’s actually pretty easy and you probably have most of the ingredients in your pantry and fridge.
I’m no snob when it comes to using the boxed stuff, it really comes in handy when you’re in a pinch (I mean who could resist just adding water?) But, it is nice to give yourself or your loved ones a little something special with pancakes made from scratch every now and then. Let them know you are very similar to a super-hero. Obviously.
The base recipe of this can be used for traditional pancakes, so feel free to omit the coconut components and use this as a base for plain pancakes or add in some of your own favorite ingredients, like blueberries, bananas or chocolate chips. Whatever your heart desires.
In this case however, we’re going to toast some sweetened coconut and add a little coconut extract for a tropical spin on breakfast.
Make sure to use a non-stick skillet or griddle to make your life easier, and these will be on your table in no-time.
I like to add half of the toasted coconut in the batter and the rest for topping the pancakes. Then all that’s left to do is slap some butter on top and smother in maple syrup.
Yes.
Here’s to lazy mornings.
Toasted Coconut Pancakes
Print RecipeIngredients
- 1 c all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 c milk
- 1 large egg
- 2 tsp butter melted butter
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 2 c sweetened coconut flakes
Instructions
In a dry medium skillet, add sweetened coconut flakes. Over medium heat, toast coconut flakes until golden brown. Remove from heat.
Gather the dry ingredients. In a medium bowl combine flour, sugar, salt and baking powder and set aside.
In another medium bowl whisk together the milk, egg, vegetable oil, and butter melted butter.
Slowly add the wet ingredients to the dry ingredients. Add half of toasted coconut.
Combine together with a fork just until combined, some small lumps are okay.
Pre-heat a nonstick pan over medium low heat. Pour about 2 tablespoons of batter in the center of the pan, or multiple pancakes if using a large griddle.
When the surface of pancake is full of small bubbles it is ready to flip, about 2 minutes. Using your spatula test the edges of the pancake if dry then flip over and cook on second side for another 30-seconds – 1 minute.
Repeat until all batter is used or desired amount of pancakes are made.
No Comments