Coconut Pancakes

The perfect fit for a Saturday morning

I really do love Saturdays. Sleeping in and sipping coffee and watching bad reality television on On Demand. Today I watched Pregnant in Heels for the first time. It terrifies and disgusts me on almost every level, which means I will surely continue to watch it every Saturday from now on. Watching a couple hold a focus group to decide on a name for their baby is hungry work. As the credits rolled I immediately made my way to the kitchen.

These are a nice change from normal pancakes. They are an excellent option if you’re out of eggs (or don’t eat them) because they can be made entirely with dry goods from the pantry. They are great served with fresh fruit, jam, or lime juice and raw sugar.

Adapted from Mark Bittman 
Ingredients

• 2½ cups whole wheat flour
• 1 cup shredded coconut
• ½ teaspoon salt
• One 414ml (14 oz) can of coconut milk
• 1½ cups warm water, more as needed
• Vegetable oil for frying

Instructions

1. Heat the oven to 100℃ (200℉).
2. Combine the flour, coconut and salt in a large bowl. Stir in the coconut milk and warm water. The batter should be fairly thin, but not watery. Add more water if needed.
3. Put a large skillet over medium heat. Add a thin film of vegetable oil and allow it to get hot. Spoon batter into the pan to make the size of pancake your prefer. Allow to cook until bubbles form on the top, then flip over and brown the other side. Keep warm in the oven.
4. Serve with raspberries, jam, or sugar and lime.

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