• Chef Yogi

TOASTED COCONUT + PECAN PANCAKES

Updated: May 10

Light and fluffy pancakes are are great way to start a weekend morning. Here in Fort Collins this morning, it's a little cool with a rare sprinkling of rain. With the pandemic restrictions still in place, I'm finding myself in the kitchen all the time. And cleaning all the time. But somehow for the most part I'm not tired of it. We occasionally will get take out to support our local restaurants, and when I need a break, that works out great. I've been dreaming of pancakes for a few weeks. The only time I ever enjoy them is at a vegan restaurant, and that's if I happen to be there for breakfast. So pretty much hardly ever. My breakfasts are usually a kale + berry smoothie - this is a big splurge for me and I have no regrets! I enjoyed the entire process with anticipation. I knew they would be tasty but wow. It might be fair to say that since it's been a few years since I've had pancakes and my judgement may be partial, but my husband said they were amazing (and he doesn't sugarcoat his reviews of my food). The recipe wouldn't be complete without toasting the pecans and coconut. It's just mandatory - the flavors and crunch are worth the 5 minutes in the oven. Take the time - and enjoy your morning with some warm delicious pancakes.

INGREDIENTS

1 C. flour (I used King Arthur all-purpose)

2 TBS. organic sugar

1/2 tsp. salt

1 tsp. baking powder

1 C. milk (I used oat milk)

1 TBS. apple cider vinegar

1 tsp. vanilla

1 tsp. coconut extract (optional but amazing)

1 C. toasted pecans (chopped in big pieces)

1 C. toasted coconut (I used Bob's Red Mill Unsulfured)

Butter (I used Earth Balance)

Maple Syrup (I used an organic pure maple syrup from Costco)


oil for frying (I used an organic canola spray)


EQUIPMENT

Large frying pan

Spatula


In a large mixing bowl, add the flour, sugar, salt, milk, vinegar, vanilla and coconut extract and stir until all the ingredients are blended.


Heat the pan on a medium and add the oil. When heated, ladle the batter to the pan. Wait for the edges to turn brown and for the batter to bubble. When ready, flip the pancakes.


This is a good time to warm the butter and maple syrup.


After the other side of the pancakes are cooked, serve immediately. Top off the plate with butter, syrup, chopped pecans and coconut flakes.





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