Ingredients:

  • 2 1/2 cups whole wheat flour
  • 1 cup unsweetened shredded coconut
  • 2 tsp baking powder
  • 3/4 tsp nutmeg
  • 3/4 tsp allspice
  • 1/4 tsp baking soda
  • (1) 13 1/2 oz can of unsweetened coconut milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • Vegetable Oil

Preheat oven to 250 degrees. Whisk first 6 ingredients and 3/4 tsp salt in large bowl.  Whisk coconut milk, 1 1/4 cups warm, water, 2 tablespoons maple syrup, and vanilla, in medium bowl.  Whisk coconut milk mixture into dry mixture until batter is pourable.

Heat griddle or skillet over medium-high heat; brush with vegetable oil.  Working in batches, add batter by 1/4 cupfuls.  Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes.  Transfer to baking sheet. Keep warm in oven.  Top pancakes with maple syrup, sliced bananas or tropical fruit (as shown in Bon Appétit).

Source: The Nesting Project

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