This recipe appears in:Bake the Book: Coconut Milk Flapjacks
Whether you're breaking out the Bisquick or mixing up your own batch of blueberry buttermilks, pancakes are always a crowd pleaser. And said pancake crowd will be even more pleased if you're serving them up a batch of these Coconut Milk Flapjacks from Warren Brown's CakeLove in the Morning.
- 1 cup (about 6 ounces) banana, mashed
- 1 cup coconut milk or milk
- 1 egg
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon vanilla extract
- 1 cup whole-wheat flour
- 1/4 cup whole rolled oats
- 2 tablespoons buckwheat flour
- 1 tablespoon superfine sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon butter or vegetable oil
- Cinnamon and all-spice, to sprinkle
Preheat the oven to 275°:F to keep the finished pancakes warm.
Combine the banana in a medium bowl with the coconut milk, egg, lemon juice, honey, and vanilla extract. Set aside for 5 minutes.
In a large bowl, whisk to combine the whole-wheat flour, oats, buckwheat flour, sugar, baking powder, baking soda, and salt.
Gently fold the liquid ingredients into the flour mixture, but don’t fully combine. Let the batter rest for 10 minutes to soften the oats.
Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil and spread it out.
Using a 1/4-cup measure, drop 4 to 6 pancakes into the pan. Flip when bubbles appear, after about 3 to 4 minutes.
Cook for another minute, then remove the pancakes to a heat-resistant plate in the warmed oven.
Sprinkle with a dusting of cinnamon and allspice and serve with warmed maple syrup.