Toasted Coconut Pancakes
- Prep Time 0:10
- Cook Time 0:10
- Estimated Cost $10.75
- 21 Comments
I will admit it: one of the perks of being a food writer is the free stuff. Food companies will send me samples of their products in hopes that I will write about them, thereby increasing their business or, at the very least, their web presence. I live by a simple rule: if it’s good and I think my readers will benefit from learning about it, I’m happy to write about it. If not, I won’t.
Well, let me just tell you, Kodiak Cakes Flapjack and Waffle Mix mix is good. Really, honestly delicious. Normally, I wouldn’t be interested in using a mix, but this one is made with whole grains (oatmeal and whole wheat) and honey. It has a whopping 4 grams of fiber per serving (fiber-rich pancakes!), just 1 gram of fat and a nutty, lightly sweet flavor. You need only add water (no eggs or oil) for fluffy flapjacks or toothsome waffles. Upon receiving my mix, I followed the directions exactly to make traditional flapjacks and they were definitely yummy, but you know me—I don’t really like following directions. So, this morning when my friend Lisa came over for breakfast, I added coconut milk, ginger, cinnamon and honey to the batter and topped the cakes with toasted coconut. We ate our tropical-ish pancakes with Kodiak’s decadent raspberry syrup and a gorgeous fruit salad with shaved red onions while we talked about somatic awareness, interpersonal integration and the power of patience—among other things. Delicious, in every sense of the word.
- 2 cups baking mix $5.75 for 24 oz.
- 1 cup coconut milk $1 for a 15-oz. can
- 3/4 tsp ground ginger $1.50 for 1 oz.
- 1 tsp cinnamon $1.50 for 1 oz.
- 1 tbsp honey Pantry
- 1/4 cup shredded coconut $1
- 1 tbsp vegetable oil Pantry
- Whisk together baking mix, coconut milk, 1 cup of water, ginger, cinnamon and honey (Kodiak's mix doesn't require an egg, but if your baking mix does, add it to the batter). Whisk until smooth, but do not over-mix. Set batter aside.
- Heat a medium frying pan over medium-high heat. Toast coconut for 30 seconds-1 minute (watch it closely to avoid burning). Transfer to a bowl or plate.
- Heat vegetable oil in a large frying pan or griddle over medium-high heat. Spoon batter in 1/8-cup increments (you'll need to work in batches) and cook until pancakes' edges are dry and bubbles form on the top. Flip, using a spatula, and cook on the other side until golden brown.
- Pancakes may be kept warm until ready to be served in a 200 degree (F) oven.
- Top the pancakes with the toasted coconut and serve with butter, syrup, jam, etc.