Wednesday, February 9, 2011

Vegan Coconut Pancakes & Tropical Salsa - RC Week 3

Having heard great things about Mr. Mark Bittman and his fabulous healthy eats, I was so happy to see one of his pancake recipes in this month's Bon Appetit.  In addition, the fact that they are made with whole wheat flour made them a must try.  The tropical salsa here is the true star of the show.  It was a fabulous breakfast!

2 1/2 cups whole wheat flour
1 cup unsweetened shredded coconut
2 teaspoons baking powder
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/4 teaspoon baking soda
1 13 1/2-ounce can light unsweetened coconut milk (about 1 2/3 cups)
2 tablespoons pure maple syrup
1 tablespoon vanilla extract
Vegetable oil (I used coconut oil)
Tropical Fruit Salad (recipe to follow)
Additional pure maple syrup
Chopped natural unsalted pistachios (for garnish)

Preheat oven to 250°F. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl. Whisk coconut milk, 11/4 cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable.

Heat griddle or skillet over medium-high heat; brush with vegetable oil. Working in batches, add batter by 1/4 cupfuls. Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven.

Place 2 to 3 pancakes on each plate. Top with Tropical Fruit Salad, maple syrup, and chopped pistachios.

For Tropical Salsa, mix the following ingredients up to 2 hours ahead of breakfast (or lunch, or dinner, or snack...)

1 cup diced peeled pitted mango
1 cup diced peeled cored pineapple
1 cup diced peeled banana
2 tablespoons pure maple syrup

The result?  Holy yumminess!!  And enough batter leftover for several more fabulous mornings with less work.
And my husband got to christen one of his Christmas gifts.  Oh yeah, I totally wanted this and bought it for him since Christmas was a good excuse to make the purchase.  :-D
3 days later with nanners and nuts.  Still stinkin' yummy:
I gotta say, I feel so sophisticated in my eating this week.  Bon Appetit subscription ordered.


  1. Oh, that tropical salsa sounds marvelous! Perfect for your coconut pancakes!

  2. Well, that is a great Sunday breakfast to me... I will have to make them!

    Oh, and look at you go... getting through the entire Ab Ripper!! I know that I will not be able to do that - it is my weakest part. I will try and get in 20 reps of each exercise tonight ... that seems like a fair challenge to me. Way to keep it going... can't wait to see how strong we become and how well we maintain after this round.

    Make it a great day!

  3. Okay first off I love that mortar and pestal!

    Second I have been wanting to make coconut pancakes since I won some Tropical Traditions coconut cream concentrate. How did these taste? Very coconutty? They look great with the fruit salsa I wouldn't need any syrup on mine!

  4. Hi ladies. They were so good. Seeing them today makes me think we are having them this Sunday as well!

    Lyndsey - I didn't think the taste was very coconuty. But then again, I wouldn't mind if the coconut was super powerful. I think using unsweetened milk and shredding coconut tones it down quite a bit. This would be a great way to use that cream! If you do, please post them. :)

  5. Love that mortar and pestle! Your pancakes sound and look great, love all the coconut!

  6. YUMM I'm loving the idea of a tropical breakfast. I'm obsessed with tropical flavors as well as pancakes

  7. hmmmm i would chose these with the bananas !! yummie xxx

  8. Thanks ladies. Please do make these. They are so so good!!

  9. Very smart! Great work on your blog!