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.
- 1 Cup All Purpose Flour
- 1/2 Cup Coconut Flour
- 1 Tablespoon Granulated Sugar
- 2 Teaspoons Baking Powder
- Pinch Salt
- 1 1/2 Cups Cultured Coconut Beverage or 1 Cup Unsweetened Coconut Yogurt + 1/2 Cup Plain Coconut Beverage
- 1/3 Cup Water
- 1 Tablespoon Olive 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.
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!
Amount Per Serving: Calories: 519 Total Fat: 30g Saturated Fat: 24g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 3mg Sodium: 437mg Carbohydrates: 58g Fiber: 9g Sugar: 23g Protein: 8g