Coconut Milk Flapjacks Recipe
[Photograph: Joshua Cogan]
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.
Reprinted with permission from CakeLove in the Morning by Warren Brown. Copyright © 2012. Published by Stewart, Tabori & Chang. Available wherever books are sold. All rights reserved.
- Yield:serves 4
- Active time: 30 minutes
- Total time:30 minutes
- Rated:
Ingredients
- 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
Directions
-
1.
Preheat the oven to 275°:F to keep the finished pancakes warm.
-
2.
Combine the banana in a medium bowl with the coconut milk, egg, lemon juice, honey, and vanilla extract. Set aside for 5 minutes.
-
3.
In a large bowl, whisk to combine the whole-wheat flour, oats, buckwheat flour, sugar, baking powder, baking soda, and salt.
-
4.
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.
-
5.
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.
-
6.
Using a 1/4-cup measure, drop 4 to 6 pancakes into the pan. Flip when bubbles appear, after about 3 to 4 minutes.
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7.
Cook for another minute, then remove the pancakes to a heat-resistant plate in the warmed oven.
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8.
Sprinkle with a dusting of cinnamon and allspice and serve with warmed maple syrup.
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