Back when my daughter was still allergic to eggs and milk, I was quite at a loss of what to feed her for breakfast (and, quite honestly, if you ask me now what I fed her, I can
- Flour substitute (matzo meal or potato starch) -
- 1 cup unsweetened shredded coconut -
- 2 tsp baking powder -
- 3/4 tsp ground nutmeg -
- 3/4 teaspoon ground allspice -
- 1/4 tsp baking soda -
- 3/4 tsp salt -
- 1 13.5 oz can (about 1 2/3 cup) light unsweetened coconut milk -
- 1 1/4 cups warm water -
- 2 tbsp maple syrup -
- 1 tbsp vanilla extract -
1. Pre-heat oven to 250. Whisk first seven ingredients together in a large bowl. Whisk together remaining wet ingredients in a medium bowl. Whisk coconut mixture together with dry ingredients until the batter is easily pourable.
2. Heat griddle or skillet over med-high heat. Brush the pan with vegetable oil. Working in batches, add the batter to pan, using ¼ cup of the mixture per pancake. Working quickly, spread the batter out with the back of a spoon until the pancake is about 4 inches round. Adjust heat accordingly and flip when bubbles start to appear on the surface of the pancake. Flip and cook until bottom is golden. Transfer to a baking sheet and keep warm in the oven.
Note: no measurement is given for the flour substitute as it depends on your preference for texture and flour substitute. Matzo meal should be around ½ cup and potato starch about 3/8 of a cup.
Credit: recipe is re-printed from Bon Appetit’s January 2011 issue (page 74)