Saturday, May 19, 2012
Sunday Morning Coconut Pancakes
1 cup brown rice flour
3 Tbsp superfine coconut sugar**
Pinch sea salt
2 medium eggs
2 1/2 cups coconut milk
4 Tbsp shredded coconut, toasted
Coconut oil for frying
Fresh mango and bananas
2 Tbsp coconut sugar for garnish
Fresh lime wedges for garnish
1.Place rice flour,sugar and salt in a bowl; add eggs and coconut milk, whisking until smooth batter forms. Beat in half the coconut.
2. Heat a small amount of coconut oil in skillet; pour in a little batter and swirl pan to cover base thinly and evenly; cook until pale golden, then flip and cook other side (about 1-1/2 minutes per side).
3. Keep pancakes warm in oven, covered until all are cooked.
4. Serve pancakes folded or loosely rolled with slices of mango and banana and sprinkled with sugar, toasted coconut and a squeeze of fresh lime juice.
Alternatively, you can drizzle the pancakes with maple syrup. Serves 4.
**I buy coconut sugar in the bulk food section at Save-On foods - then just grind it in a coffee grinder.