Anyone who loves the sweet nutty taste and aroma of toasted dried coconut will love these thick fluffy pancakes … served with a simple sweet toasted coconut sauce, they’re loaded with toasted coconut goodness. Easy to make, this recipe uses coconut milk, coconut sugar and coconut oil to round out the coconut theme.
Toasted Coconut Pancakes with Toasted Coconut Sauce
Toast the dried coconut in a dry unoiled skillet or saucepan over medium-low heat, stirring or tossing frequently, for 8 to 10 minutes or until lightly browned.
Combine the flour, coconut sugar, baking powder, baking soda and salt in a large mixing bowl. In a separate bowl, whisk together the almond milk, coconut oil, eggs and vanilla. Pour the milk and egg mixture into the dry ingredients and stir just until combined — do not overmix.
Grease a non-stick skillet with coconut oil and heat over medium heat. When hot, add 1/3 cup of the pancake batter to the pan and scatter 1 tablespoon of the toasted coconut on top. Cook for 2 minutes or until browned on the bottom, then flip and cook for 1 more minute or until both sides are browned and the pancake is cooked throughout. Remove and continue cooking until the batter is used up.
To make the sauce, combine 1 cup of the toasted coconut with the coconut milk and coconut sugar and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes or until the sauce is thick. Remove from heat and let cool slightly. If desired, pour the sauce into a blender and process until smooth.
*Notes: Use white sugar if you want a white sauce. The sauce can be made ahead of time and refrigerated — simply add a little water and reheat before serving.