After making my Coconut Rice Pudding Cakelets I had almost a full tin of coconut milk left in the fridge and couldn’t decide what to make with it. Luckily, the lovely Farrah sent me some Moose Maple Butter and I knew instantly what I’d like to make; pancakes!
The recipe for these is quite a simple one really, I just subbed the milk in my normal pancake recipe for coconut milk and added some dessicated coconut too. The result was a wonderfully coconutty pancake which had a nice sweetness without having to add too much sugar to the batter.
I used Lucy Bee Extra Virgin Organic Raw Coconut Oil to fry the pancakes. It adds another layer of flavour and browns them beautifully.
I really loved eating these with the maple butter. It is a lovely sweet hit, with the richness of butter. I can’t wait until it’s in the shops and I can add it as an essential on my shopping list.
So, if you’d like to give these little pancakes a go, here’s the recipe!
Yummy little pancakes, enriched with the creamy taste of coconut.
1. Place all the ingredients in a bowl or food processor and combine until completely smooth and free of lumps. If the batter seems too thick, add a tbsp or so of milk to thin it down.2. Fry the pancakes over a med-high heat with a little coconut oil. They are ready to turn over when bubbles appear on the surface and there is no runny batter on top.3. Serve immediately with toppings of your choice. (I recommend maple butter!)
Prep time: Cook time: Total time: Yield: 8-10 pancakes.
Disclaimer: I received some Lucy Bee Coconut Oil and Moose Maple Butter for free to review. As always, I wasn’t expected to write a positive review and all views expressed are my own personal opinions.