We had almost no vegetables in the house on Tuesday evening, and I was feeling uninspired when it came to non-vegetable-based savory entrees.
Okay, that’s a lie. We have plenty of vegetables in the freezer. I’m just weird and refuse to use up my frozen vegetables when the fresh version is still in season.
Breakfast for dinner it was!
I’ve been toying with this recipe for about a week, and finally perfected these coconut almond pancakes. They are light and fluffy with some crunch and texture, thanks to the coconut and nuts. In fact, they are even tender and sweet enough to eat without maple syrup!
Oh, and as for the lack of vegetables thing? That’s not an issue anymore. A local farm was having a major end-of-season sale on tomatoes and peppers, so I currently have approximately 75 pounds of tomatoes and 12 pounds of green bell peppers sitting on my counter, waiting to be frozen.
I don’t think I’m going to need to ration my tomato usage anymore.
Coconut Almond Pancakes
These pancakes are light and fluffy with just the right amount of crunch and texture for my tastes. In fact, they are even tender and sweet enough to eat without maple syrup!
Serves 2-3
Prep Time: 10 minutes
Cook Time: 30 minutes
2/3 cups sliced blanched almonds
1/3 cups unsweetened shredded coconut
1 1/4 cup unbleached all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons coconut oil, melted
1 1/4 cup skim milk
Crush the almonds into a coarse meal using a food processor.
Whisk together the almonds, coconut, flour, sugar, baking powder and baking soda in a medium mixing bowl.
Stir in the coconut oil and one cup of the milk. Add the remaining milk one tablespoon at a time, stirring after each addition and stopping when the batter flows off the back of a spoon easily but isn’t runny.
Heat a greased skillet or frying pan over medium-low heat. Pour 1/4-1/3 cup of batter into the pan and cook until there are bubbles on the surface and the edges start to firm up, about 3-4 minutes. Flip and cook until the other side is nicely browned, about 1-2 minutes.
Repeat with remaining batter and serve with coconut flakes and maple syrup.
{ 10 comments… read them below or add one }
Nice!! I just decided what I am having for breakie this morning!! Thanks
Lauren @ What Lauren Likes recently posted..Surprise WIAW
Ooh yummy! I just bought some real maple syrup for the first time (splurge. Something says I’ll never go back) so these would be a good recipe to try it out on!
The Mrs @Success Along the Weigh recently posted..The Virtue of Snail Mail
Breakfast for dinner is certainly where it’s at…and these just up the anty. Yum!
Tina @ Faith Fitness Fun recently posted..Stuffed With Emptiness: Pizza In The Car
Pancakes with a little crunch are the best!
Erin recently posted..Oatmeal Meatballs with Spinach
Breakfast for dinner is amazing. I love making eggs-in-a-hole or omelets for dinner, but these pancakes look divine.
deva @ deva by definition recently posted..Socially Awkward
these sound and looks so good!!
Haley @ Health Freak College Girl recently posted..my eating disorder story part 1
You had me at coconut, yum!
Jessica recently posted..Breakfast for Dinner and Clive’s Latest Acquisition
My thoughts exactly. Keep the coconut recipes coming, Julie!
Emily @ Relishments recently posted..Greylock Federal’s 5k Fall Classic
These look delicious!
Shannon @ Healthiful Balance recently posted..In Foodie Heaven
I’m always looking for unique twists on pancakes and these definitely fit the bill. My son loves coconut so I will be giving these a try.
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