1 cup Pamela's Ultimate Baking & Pancake Mix
* or other gluten-free pancake mix1 Large Egg (or equivalent of liquid egg replacer)
3/4 cup light coconut milk
1/2 cup unsweetened shredded coconut
Mix all ingredients together until batter has a smooth consistency with no lumps. Batter should not be too thin or too thick. Pour 1/4 cup batter at a time onto a pre-heated (medium heat), lightly oiled griddle or pan. Cook until golden brown, flipping once. Serve immediately. Yields six 4 inch pancakes. Extra pancakes can be frozen or refrigerated, and reheated on a griddle, in the oven, or in a toaster oven.
*Edited 3/09 to add: Pamela's baking mixes are under kosher supervision but are not certified by a mainstream kosher certifying agency, so most people who keep strictly kosher kitchens will want to use another gluten-free pancake mix such as Gluten-Free Pantry Brown Rice Pancake Mix
. I no longer use Pamela's products in my house since I now have a more strictly kosher kitchen. If in doubt, check with your rabbi!
This sounds very nice--I have grown very attached to coconut milk in baking. I still feel I ought to be cracking my own coconuts instead of opening a can, though. My resolution is to do this by next peysekh, my most coconut-dependent time of year.
ReplyDeleteThat sounds pretty tasty.
ReplyDeleteI have used fine-ground coconut in a few recipes, but I don't recall trying it in pancakes. Good idea.
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