Simple, thick fluffy toasted coconut pancakes served with an easy and sweet toasted coconut sauce
Ingredients: 2 cups almond milk,2 teaspoons baking powder,1 teaspoon baking soda,1 3/4 cup (14 oz) coconut milk,1/4 cup melted coconut oil,coconut oil for frying,2/3 cup coconut sugar*,2 tablespoons coconut sugar,2 large eggs,1/8 teaspoon sea salt,2 cups unbleached white flour,1 3/4 cup dried grated unsweetened coconut,1 teaspoon vanilla
Instructions:
- Toast the dried coconut in a dry unoiled skillet or saucepan over medium-low heat, stirring or tossing frequently, for 8 to 10 minutes or until lightly browned.
- Combine the flour, coconut sugar, baking powder, baking soda and salt in a large mixing bowl. In a separate bowl, whisk together the almond milk, coconut oil, eggs and vanilla.
- Pour the milk and egg mixture into the dry ingredients and stir just until combined do not overmix.Grease a non-stick skillet with coconut oil and heat over medium heat. When hot, add 1/3 cup of the pancake batter to the pan and scatter 1 tablespoon of the toasted coconut on top. Cook for 2 minutes or until browned on the bottom, then flip and cook for 1 more minute or until both sides are browned and the pancake is cooked throughout.
- Remove and continue cooking until the batter is used up.To make the sauce, combine 1 cup of the toasted coconut with the coconut milk and coconut sugar and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes or until the sauce is thick.
- Remove from heat and let cool slightly. If desired, pour the sauce into a blender and process until smooth.*Notes: Use white sugar if you want a white sauce. The sauce can be made ahead of time and refrigerated simply add a little water and reheat before serving.
No Comments