I love all things coconut, especially during the summer. I also love all things pancake – so when I saw this recipe for sweet and salty coconut pancakes posted on G+ I just had to try it.
Coconut milk is used in the pancake batter to give it coconut flavor. But what really makes these pancakes stand out is the coconut syrup made with maple syrup, coconut milk, brown sugar, butter, and a pinch of salt to bring in that Thai flavor combo of sweet and salty (like coconut sticky rice, or salted caramel).
These are some seriously tasty pancakes. Really. Make them. Right now.
Coconut Pancakes
adapted from Shinae Choi Robinson
Makes 6 pancakes (serves 1-2)
1 egg
1/4 cup whipping cream
1/2 cup coconut milk (shake the can well before opening)
1/2 tsp vanilla extract
1 tsp distilled white vinegar (to tenderize the flour, I hadn’t heard of this before!)
2 tbsp butter, melted
1 tbsp sugar
2/3 cup flour
1/3 tsp kosher salt
1 tsp baking powder
1/2 tsp baking soda
Whisk together the egg, cream, coconut milk, vanilla, vinegar, butter, and sugar. Separately whisk together the flour, salt, baking powder and baking soda. Combine the wet and dry mixtures, do not overmix. Cook pancakes as you would normally.
For the syrup:
3 tbsp coconut milk
2 tbsp maple syrup
1 tsp brown sugar
1 small pat of butter (about 1 tsp)
a good pinch of salt
Combine ingredients in a bowl and microwave for about 20 seconds, stir, then cook another 10 seconds, just until the butter is melted. Serve with the pancakes
What!? Just stumbled across these…and I have been looking for a good coconut pancake! Do you think this would adapt okay to coconut flour, so I can do GF for my mom? The syrup sounds delicious. Let’s make brunch immediately.
Yeah, I think coconut flour would be great. That syrup is soooooo good. It’s insane. I’m thinking – coconut crusted french toast with coconut syrup!