throughout the week, i have a rotating breakfast menu of eggs & bacon breakfast sandwich, and eggs & bacon sweet potato hash. weekends are for sweets in my house. something really special and memorable to linger over slowly with my husband and kiddo. we always choose either waffles or pancakes, then whatever fruit is in the house or yard, and flour combinations of flavors i crave.
this weekend’s flavor craving was coconut, as has been for months now. i just can’t get enough coconut. i made a simple berry coulis from strawberries that were homegrown down the street from us and blueberries. smother everything in butter and syrup, and have a stack of pancakes that the big box pancake house has trouble competing with.
crisp, brown edges for a little “crunch” and a soft middle to soak up extra berry sauce. -not spongy or eggy. shredded coconut gives them an awesome texture, and coconut cream and gold label virgin coconut oil are really the source of flavor for the whole recipe. coconut oil has a slightly sweet, fragrant quality, while coconut cream has a rich, buttery coconut flavor. it has a concentrated coconut flavor that surpasses any flavoring extract or artificial product. my husband (who is not a coconut lover) has announced, officially, that this was his favorite pancake session we have had, ever.
i urge all of the coconut fans out there to purchase a jar of coconut cream. its uses are endless. it is commonly used as coffee creamer, ice cream topper, or even stirred into a cookie or cake batter to add some coconut love.
we use coconut oil in our home to fry our pancakes, among other uses. the beauty of frying pancakes in coconut oil is that it has a difficult time burning. your pancakes will turn out crispy and crunchy without burning prematurely like olive oil will.
a jar of coconut oil is infinitely useful, too.
i use it on my face at night instead of cleanser, rubbing it in then wiping it off with a warm washcloth.
i put it on juniper’s dry hands when they get chapped from her sucking on them. i much rather her suck on the coconut oil than hand lotions for obvious reasons.
we do lots of stir fry with coconut oil, especially curries. i like a coconut milk based curry, and sauteing the veggies and meat in coconut oil is essential.
i can’t recommend this product enough! click here to check out the home page, where you can find coconut cream, coconut flour, shredded coconut, coconut vinegar, and pretty much anything else coconut you can imagine. don’t forget to poke around the website, too, to check out meats, beauty products, and tons of unique foods (coconut peanut butter?! OMG.)
to see how the product is harvested (responsibly), click here to watch a fun video.
to purchase the oil, click here.
If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.
Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
this pancake recipe serves 2 with a large stack of pancakes. we generally have room for sausage, also. throw some chocolate chips on top of your stack to replicate your favorite chocolate-covered almond & coconut candy!
coconut almond pancakes
1/2 cup packed almond meal
3 tbsp protein powder or 2 tbsp coconut flour
1/4 cup shredded coconut (i prefer fine)
3 tbsp tapioca starch
1/2 tsp baking soda
1/4 tsp salt
1/4 cup milk, plus a little to add to batter if needed
1 tbsp extra virgin coconut oil, melted
2 tbsp coconut cream or coconut butter, melted*
1 tbsp vanilla
dash of almond extract, optional
a few tbsp coconut oil for frying pancakes
*coconut oil & coconut cream or coconut butter can be melted by placing into a glass bowl over a pan of simmering water with milk. keep it stirring so it doesn’t get dried out. keeping heat low will also preserve the fresh, tropical taste of the coconut.
method: combine all dry ingredients in a large bowl.
separately, combine your wet ingredients, including the milk, oil and coconut cream.
mix wet with dry. allow batter to sit for a few minutes so coconut can soak up some of the milk.
if, after this time, your batter appears too thick or dry, add a splash of milk to give it some moisture. alternatively, if it appears too liquidy and runny, add a few tbsp shredded coconut to soak up some liquid.
heat up your favorite skillet, and spread some coconut oil into your pan.
once oil is heated, pour batter into skillet. it is time to flip pancake when bubbles just come through.
gently flip. keep cooked pancakes warmed in oven at 200f until ready to serve.
1 cup of berries, cleaned and dried
1 tbsp water
1 tbsp applesauce
if using strawberries, slice in half.
over medium heat, warm berries and water until mixture bubbles. add in applesauce, stir for a minute, and turn heat down, stir for one minute. turn heat off, allowing sauce to thicken as it cools slightly.
serve warm over pancakes with tons of butter.