Oldie but Goodie
July 28, 2011 at 9:03 am | Posted in Baking / Cooking, Food | 31 CommentsTags: breakfast, coconut, pancakes, recipe, vegan
Recipes come and go as the years pass, but coconuts are forever. At least, the latest coconut craze seems like its a trend that could last until the end of eternity. Looking back on older posts where I declared 2009 the “year of the coconut,” I have to wonder what that made 2010, and now 2011, too, because that tropical fruit was still king of the health food castle last time I checked.
Not everything is the same since that original review though. Branding has become more dangerous, a fine line between enticing and deceiving customer, and wording on packages more careful. You’ll no longer find coconut kefir in the marketplace, but “cultured coconut beverages” instead. Same thing, new name. Perhaps it was deemed a more accurate description of the opaque bottles’ contents, or just a more approachable label for those intimidated by fermented edibles, but I can’t say for sure. All I do know is that it can still make a mean stack of pancakes.
Though these pancakes originally showed up around the same time as that review post, I never shared the recipe. Unsurprisingly, the no-bake “kefir” cheesecake stole the spotlight at the time. It’s a damn shame, because these are some of the fluffiest pancakes to escape my frying pan, and the added nuance of subtle coconut flavor adds an irresistible element of salty, savory goodness. Their naturally tropical flavor makes them the perfect fit for a summer breakfast or brunch, but still every bit as tasty served up in any season.
If you can’t find the cultured coconut beverage in your area, you could very happily substitute 1 cup of plain coconut yogurt plus 1/2 cup of plain coconut beverage (or any non-dairy milk) instead. To really bump up the coconut flavor if you want more than a gentle hint, add a splash of coconut extract.
Fluffy Coconut Pancakes
1 Cup All Purpose Flour
1/2 Cup Coconut Flour
1 Tablespoon Granulated Sugar
2 Teaspoons Baking Powder
Pinch Salt
1 1/2 Cups Original (Plain) Cultured Coconut Beverage
1/3 Cup Water
1 Tablespoon Canola Oil
1/2 Teaspoon Vanilla Extract
Like most pancakes, these couldn’t be easier to whip up. Just combine both flours, sugar, baking powder, and salt in a large bowl, and whisk to distribute all of the dry goods. Separately, stir together the coconut beverage, water, oil, and vanilla, and then pour these liquids into the large bowl as well. Whisk just to combine; a few lumps are just fine here, so don’t over-mix.
Place a large (preferably non-stick) skillet over medium heat, and very lightly grease. Use about 3 – 4 tablespoons of batter for each pancake, and cook on the first side for 4 – 6 minutes, until bubbles burst on the top and they feel sturdy enough to flip. Flip, and cook on the second side for an additional 2 – 5 minutes, until golden and fully cooked through in the center. Serve immediately, or keep warm in an oven preheated on the “warm” setting.
PS, for a treat that combines the best of breakfast and dessert, try a short stack of these babies with a generous scoop of coconut ice cream on top!
Makes 3 – 4 Servings
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I’ve always wanted to try coconut pancakes – great recipe (as always)!
Comment by VeggieGirl— July 28, 2011 #
Perfect timing–I am currently on a coconut obsessed kick, and these look like just what I need :)
Comment by Sarah— July 28, 2011 #
I love coconut but have never tried coconut flour. It sounds like it would be really delicious in your pancake recipe. My favorite way to use it is in my skinny magical bars, http://www.skinnykitchen.com/recipes/magical-bars/
Comment by nancy@skinnykitchen— July 28, 2011 #
I find the craze surrounding coconut oil mystifying, personally.
But your coconut pancakes sound delicious!
Comment by Joyti— July 28, 2011 #
I’ve definitely joined the coconut bandwagon this year and down coconut water by the liter! It’s just so high in potassium, my achy muscles just can’t resist it! These pancakes do have some super pretty fluff! Can’t wait to try them!
Comment by Joanne— July 28, 2011 #
Yum! I’m always looking for new pancake recipes. I’m glad you brought this recipe back. This coconut flour is intriguing me.
Comment by Russell at Chasing Delicious— July 28, 2011 #
Oh, YUM! It may be “old”, but I am still thrilled that you posted this recipe. Thanks!
Comment by Christina @ http://greytveganlife.wordpress.com/— July 28, 2011 #
Oh wow, I love pancakes & those do look perfectly fluffy.
Comment by Jojo— July 28, 2011 #
They made a big hit as a bath product too…in the fragrance line as well. Hee. I’m actually not the biggest fan of coconut; small doses is okay but too much can be cloying. these pancakes look divine though!
Comment by sophia— July 28, 2011 #
I am always looking for some or the other change in pancakes.. these look so fluffy.. thanks for posting the recipe !
Richa @ http://hobbyandmore.blogspot.com/
Comment by Richa— July 28, 2011 #
Ok. Now I am craving pancakes! Yum!
Comment by Vic (The Life)— July 28, 2011 #
Pancakes are one of my all-time favorite breakfast foods. (I usually make blueberry walnut pancakes on Saturday mornings.) What a great unique twist with the coconut! I definitely want to give these a try…if I can find the coconut flour.
Comment by The Undercover Cook— July 28, 2011 #
Yay, something to do with my coconut flour besides mixing it with soy milk and sweetener for cream/pudding! :D
Comment by Hannah— July 29, 2011 #
Wow Bittersweet!! These pancakes look ‘off the hook’!! I’m a huge coconut fan and you know by my blog I’m always toting the splendors of coconut oil- when I make this recipe I’ll try coconut oil in it and let you know how it went- Thanks again for another ‘out of the ballpark’ recipe!!
kk at
SugarBeams
Comment by Kristine @ SugarBeams— July 29, 2011 #
Yes, every year should be the year of the coconut! These look great!
Comment by Jillian— July 29, 2011 #
I LOVE coconut, and these pancakes look amazing. I really must purchase some coconut flour… and when I do, I think these pancakes will be the first recipe I make :).
Comment by Lauren @ Healthy Food For Living— July 29, 2011 #
Looks fantastic! Yum!
Comment by Dress and Dish— July 29, 2011 #
Mmm I can just imagine the fabulous flavor from the coconut — looks so good!
Comment by Xiaolu @ 6 Bittersweets— July 29, 2011 #
These look worth the effort of trying to find coconut flour and coconut kefir here in Spain! I haven’t had pancakes for ages and it’s the weekend!!
Comment by foodblogandthedog— July 29, 2011 #
The renaming could have a legal background. In Europe, only animal milk products may be called yoghurt, cheese, etc. In Germany, you won’t find a soy yoghurt having the word “yoghurt” on the package.
Comment by Anke— July 30, 2011 #
Very likely… Doesn’t make much of a difference to me, I was just surprised when I first noticed the change. Out of curiosity, what do they call things like that in Europe then? I can’t say I really thought about it on the brief occasions I visited in the past…
Comment by Hannah (BitterSweet)— July 30, 2011 #
That’s an interesting ingredient, that I’ve never heard of before! I wonder where on earth I can find fermented coconut milk (in the uk) as it certainly sounds like something I’d quite like, being a fan of pretty much all things fermented!
Comment by Russ— July 31, 2011 #
Any suggestions for gluten free flour combinations?
Comment by Deb— July 31, 2011 #
Hi Deb,
Well, I’m not an expert on gluten-free baking, but I’ve had good results when substituting Bob’s Red Mill All Purpose Gluten Free Flour Blend for regular all purpose flour. Otherwise, a blend of equal parts brown rice flour, sorghum, and tapioca starch, plus a bit of xanthan gum might also do the trick. Let me know if you try!
Comment by Hannah (BitterSweet)— August 2, 2011 #
Thank you for sharing this delectable recipe, Hannah! Your pancakes really do look fluffalicious! We couldn’t wait to share it with our Twitter friends and Facebook fans! We’d like to invite you and your readers to download some money-saving coupons redeemable for our Cultured Coconut Milk beverages or any of our other delicious, dairy-free products: http://bit.ly/gW3Pkk
Comment by Gail for So Delicious Dairy Free— July 31, 2011 #
Oh yum! I love coconut pancakes! Thanks for sharing!
Comment by tluke@feeningfitness— July 31, 2011 #
The coconut pancakes look delicious! I just tried coconut water a few weeks ago, and coconut oil just last year. I like the both – it’s probably going to be the decade of the coconut. :-)
Comment by chow vegan— July 31, 2011 #
Yay for coconut! I don’t think it’ll ever be just a trend. Your pancakes are making me want to have breakfast for dinner.
Comment by DJ Karma— July 31, 2011 #
I bet those pancakes are delicious. It’s such a change from the standard buttermilk or berry pancakes I usually make. I have to give your recipe a try. Too good to pass up.
Comment by Joanne— August 1, 2011 #
I don’t get coconut flour here but I have long ago started making my pancakes with coconut butter and or or virgin pressed coconut oil. As you can imagine we’ve always cooked with coconut A LOT in the Caribbean
Comment by wizzy— August 1, 2011 #
I completely agree – coconuts are forever! I must admit, I’ve never tried kefir.
Comment by Ashley— August 28, 2011 #