Back from vacation and some Coconut Pancakes...

We are finally getting back into the groove of things from coming home. We spent 5 glorious days in Florida visiting my Aunt Kelly and Cousin Stephanie, a post will be up soon about all the fun that was had there.

The whole time we were on vacation Liam kept asking for a coconut, (guess he wanted to shimmy up a palm tree and get one himself) and this morning he asked for pancakes. I am still in this tropical mindset, so I opted to make coconut pancakes. I've made this recipe a few times and have adjusted it to work with the altitude as well as a balanced flavor and texture.

Place shredded coconut on a baking pan and bake at 350º for about 5 minutes, turning pan half way through. Keep an eye on it, it toasts up fast!

I made a few for Liam without the toasted shredded coconut, I knew he wouldn't care for the texture of it. After his were done I added it to the batter for mine and it was wonderful, added a nice crunch and extra coconut flavor that I was looking for. 

Whether the toasted coconut is added or not the result is a soft, fluffy, and buttery cake. Melts in your mouth, I wish I had doubled this recipe today! Please feel free to add comments, I'm always looking for feedback.  

Coconut Pancakes

makes 6 Cakes

1/4 Cup Heavy Cream

1/2 Cup Coconut Milk

1/4 teaspoon Vanilla

1 Cup All Purpose Flour

2 Tablespoons Sugar

1 teaspoon Baking Powder

1/2 teaspoon Sea Salt

1 egg, slightly beaten

2 Tablespoons butter, melted

1/2 Cup Shredded Coconut, toasted

Sift dry ingredients, add liquid and mix together. 

Place on a heated griddle (medium heat) by 1/3 cup portions.

Once bubbles cover cake, then flip. cook for an additional 2 minutes, until golden brown. 

Serve with more toasted coconut.