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.
- 1/2 cup blanched sliced almonds
- 1 1/4 cup unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 1 cup milk
- 1/2 cup shredded unsweetened coconut
- Grind the almonds into small pieces in a blender or food processor. If you have neither, you can put the almonds in a sealed plastic bag and carefully crush them with a rolling pin.
- Whisk the four, sugar, salt and baking powder together. Stir in the melted butter, egg and milk until blended.
- Gently stir in the crushed almonds and the coconut. The batter should be a little runny and pourable, but not so runny that it spreads a lot on the pan. If it seems too thick, like you won't be able to pour it, add more milk, two tablespoons at a time.
- Heat a greased skillet or frying pan over medium-low heat. Pour 1/4 c of batter into the pan and cook until there are bubbles on the surface and the edges start to firm up, about 2-3 minutes. Flip and cook until the other side is nicely browned, about 1-2 minutes.
- Repeat with remaining batter.
Copyrighted by Julie Grice and Savvy Eats