I am one of what I imagine must be a pretty large subset of people who just eat a packaged protein or granola bar for breakfast. Not only is it boring, and not only do I get the same brand every time, but I often eat it already in my car, driving to work. Ideally, this wouldn’t be my breakfast. In my perfect world, I’d wake up luxuriantly; it’d be 8:30 and the sun would just be starting to blush it’s way into the bedroom, and I’d saunter to the kitchen to make some coffee and eggs. There’d be an english muffin, and maybe I’d even get wild and put the eggs on it to make a sandwich.
Sounds simple right? But on weekday mornings every minute is precious, and often filled with a harmless but present anxiety about the work day to come. Even waking up earlier doesn’t assuage that “gotta get to work” thought – it just prolongs it. So I’m a devotee of the weekday bar-in-the-car breakfast, one that’s relatively tasty, portable and fills me up.
Weekends, weekends are another beast. My time is my own to luxuriate as I please, and luxuriate I do. I still often stay with my staple breakfasts of yogurt and granola or steel-cut oats with berries, but every now and then I venture into the more exciting territories: Eggs. Bacon. French Toast. Pancakes.
And while on a hunt for pancake recipes that would be worth it for a weekend extravagance, I thought to myself, “Coconut pancakes. Why have I never had coconut pancakes?!” So simple, but sounded perfect. I hunted for a great recipe, and I definitely found one here. It has two forms of coconut: both coconut milk and coconut flakes, and this makes a huge difference. It still doesn’t overwhelm you with coconut flavor, though – it really is just the right amount. I imagine these pancakes don’t even need syrup (I love me a plain pancake), but they’re even better with a little warm, dark maple syrup on top as well. They come out quite thick, which I happen to love, but you just need to make sure they’re cooked through. If you like a thinner pancake it’s easy enough to add a little more coconut milk or water to the batter and thin it out to your heart’s desire.
Either way, enjoy your mornings, whether it be while scarfing down a protein bar in the car or enjoying coconut pancakes from a sunlit balcony overlooking the sea. I can dream.
from She Wears Many Hats
Makes about 8 medium sized pancakes or 4-5 larger ones
1¼ cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup shredded sweetened coconut
½ cup buttermilk
¾ cup coconut milk (full fat will taste better)
1 tablespoon melted butter
extra butter or cooking spray for your pan
Combine all of the dry ingredients together (including the coconut). Beat the egg lightly, then add buttermilk, coconut milk, and melted butter to the egg and mix well. Then combine the wet ingredients with the dry, stirring together to combine, but don’t overmix or the pancakes could become tough. If the batter seems very thick, feel free to add a bit more coconut milk until it becomes just pourable.
Warm a skillet or griddle to medium heat and add butter or cooking spray to coat pan. Drop desired amount of batter into the pan, and allow to cook until many bubbles form in the top of the pancake. Flip over and continue to cook until both sides are the desired golden brown. Pancakes should be thick but cooked through.