Coconut Pancakes

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Coconut flavor explodes from these light fluffy pancakes.

Ease: average Type: breakfast, brunch Prep Time: 1/2 hour Total Time: 1/2 hour Yield: about a dozen 5" pancakes

Cook's notes

Please purchase only natural coconut with no added sweeteners or preservatives.

Agave syrup is a sweetener derived from the succulent desert plant agave. It is made up of more complex carbohydrates than most other sweeteners so it minimizes "sugar rush." You can get it at Sun Organic.

Ingredients

1 1/2 c whole wheat pastry flour
1 T baking powder
1 3/4 c milk
3 T canola or safflower oil
2 large eggs
1 T agave syrup or light colored honey
1 c shredded coconut

Steps

• Whisk together in a large bowl flour, and baking powder. In a separate bowl whisk Agave or honey, milk, oil, and eggs.
• Pour the wet ingredients over the dry and gently mix them together until combined. If you mix too energetically or are too rough with the batter, the pancakes may be tough. Gently fold in the coconut.
• Spray either a stovetop griddle, my preference, or a frying pan with canola or safflower oil. Heat on medium flame but do not let the oil smoke.
• Spoon about 1/3 c of batter onto griddle or into pan. When the top of the pancake is speckled with bubbles, turn the pancake. Cook until golden. serve immediately.
• Pancakes freeze very well. Seal them in plastic bags or airtight containers. Then thaw and heat them in a toaster oven to serve.

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