This week I was honored to have the opportunity to visit with Dr. Bruce Fife on my radio show Eat Well to Live Well with Kellie Hill. Dr. Fife is one the leading experts on the health benefits of coconut and author of many fantastic books. The interview got my son and I thinking about using Dr. Fife’s basic Coconut Milk Pancake recipe from Cooking with Coconut Flour and adding a few of our own touches to make it a super tropical coconut treat with a fabulous fruit topping.
Most everyone knows I love coconut products. Coconut has so many health benefits, plus it’s a great alternative to white sugar and gluten products. It seems like you can do almost anything with coconut. Listen to my show with Dr. Bruce Fife to really understand all the health benefits coconut has to offer. I also have a entire coconut video series – the very first videos I ever did, so be kind 😉 – starting with the nutritional benefits of coconut, cooking with coconut sugar/flour/oil, nutritional benefits of coconut oil, cooking with coconut cream/milk/sugar, and the nutritional benefits of coconut milk. And, all these years later, I’m still cooking with all forms of coconut!
A few notes about this coconut pancake and fruit “syrup” recipe. First, if you live in cooler weather and have to melt your coconut oil on the stove, make sure you allow it to cool slightly before you add it to the egg mixture. You don’t want to cook your eggs with the coconut oil. Second, the coconut pancake batter will be thicker than traditional pancake batter so make sure after you spoon the coconut pancake batter into the skillet that you flatten it some, unless you like thick pancakes. Third, the agar flakes in the “syrup” is optional. My family likes fruit toppings to be more like a fruit compote and not like syrup so the agar flakes will thicken the fruit as it cools. You can even add an additional 1/2 tablespoon and make a basic fruit jam similar to my strawberry jam. Finally, the coconut nectar or coconut sugar in the syrup recipe is also optional. Use as much or as little coconut sweetener as needed depending on the ripeness of the fruit and your family’s taste preference.
Additional note: I ended up making too many coconut pancakes for one meal. But, here’s what we found out – 1) Freeze coconut pancakes, pop them in the toaster 1-2 times and you have instant pancakes for breakfast. 2) Make a fantastic breakfast sandwich by topping one coconut pancake with 1-2 pieces of bacon, a fried egg, cheese if you eat dairy, and another pancake. A quick easy breakfast on the go.
Enjoy a fun tropical coconut food for your best health!
Coconut Pancake Ingredients:
- 2 eggs
- 2 Tbs melted coconut oil
- ¼ teaspoons vanilla
- pinch cinnamon
- 1/3 cup coconut milk
- 2 tsp coconut sugar
- 1/8 tsp fine sea salt
- 3 Tbs sifted coconut flour
- 1/8 tsp baking powder
- 1/4 cup coarsely chopped macadamia nuts
- coconut oil
Coconut Pancake Directions:
- Heat skillet or griddle until a drop of water dances.
- Beat the eggs in a medium sized bowl. Add melted coconut oil, vanilla, coconut milk, sugar, and salt to the eggs.
- In a sifter combine coconut flour and baking powder. Sift into egg mixture. Whisk all ingredients until smooth.
- Fold in nuts.
- Heat one tablespoon coconut oil in skillet. Spoon batter onto hot skillet so pancakes are about 2 ½ inches in diameter.
- Cook until golden brown, about 2 minutes per side.
- Serve topped with fruit “syrup” or fresh fruit.
Fruit Topping “Syrup”:
- 1 pineapple or 4 cups fresh fruit of choice or 14 oz can of crushed pineapple
- 1-2 Tbs coconut nectar or coconut sugar (optional)
- 1/2 Tbs agar-agar flakes
- Chop and then pulse the fresh fruit in a food processor until crushed with some juice but chunks of fruit still remain intact.
- Place crushed fruit in a pot and warm thoroughly.
- Add coconut nectar or coconut sugar to taste stirring until completely dissolved.
- Stir in agar flakes. Reduce heat. Simmer for 2 minutes.
- Remove from heat. Topping will become firmer as it cools. Serve over coconut pancakes. Refrigerate remaining topping.