Can we make Monday pancake breakfast a thing?
I know when most people think pancake breakfast, they think weekend, or Mothers/Fathers Day (hello, I’m one day late!). But I think Mondays deserve pancakes.
And as much coconut as you can pack into these aforementioned pancakes.
This is a new me. I am NOT going to be the girl who eats mug cakes for breakfast every day. I need to stop remembering how quick and easy they are to make. Maybe I will lock my microwave closed for a week. Will probably be healthier.
But now I am apparently the girl who buys a basket full of shredded coconut and coconut milk FOR NO REASON AT ALL. I have no plans for it!
Maybe I have pina coladas on the mind.
But THESE PANCAKES!
They have everything you want in a pancake.
- They FLUFFY!! It almost feels like you are biting into a cloud. That is, if we lived in a cartoon land where clouds weren’t actually made out of water vapor and air.
- They can use up my coconut!! Okay, so that’s sort of a selfish reason, but to me, coconut = LOVE.
- They are so gosh darn easy to make, breakfast will be ready in under 30 minutes.
And even though we are only a house of two, making all of the pancakes at once and freezing them is the BEST way to have a pancake breakfast anytime. Just take your frozen pancakes and place them in the toaster: bing, bang, boom, pancakes in minutes.
Now I am thinking that maybe I’ll add some pineapple and rum next time, and make them pina colada pancakes? I mean, how early is it really to enjoy some rum?
Fluffy coconut pancakes makes a delicious quick and easy breakfast recipe. Made with coconut milk and shredded coconut.
- 1/2 cup milk
- 2 tsp white vinegar
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 3/4 cup coconut milk
- 1 Tbsp salted butter, melted
- 1/4 cup shredded sweetened coconut
In a small bowl, mix together the milk and vinegar. Set aside to “sour”.
In a medium bowl, mix together the flour, baking powder, baking soda and salt.
In a separate bowl, beat the egg. Mix in the coconut milk, butter and the “soured” milk until fully combined.
Slowly mix in the wet ingredients to the dry ingredients until just combined. Do not overmix!
Fold in the shredded coconut.
Heat a skillet on medium heat, and lightly grease the pan. Scoop 1/3 cup of batter onto the hot skillet and cook until bubbles appear on the top. Flip the pancake over, and cook the other side for an additional minute, or until the side is golden brown.
Repeat for the remaining batter.
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