Double Coconut Pancakes with Homemade Coconut Syrup

One of our favorite parts of our honeymoon in Maui was the coconut syrup we enjoyed every day at breakfast. Despite looking everywhere, I've only found it in stores once- and the taste was nothing like what we enjoyed on the island. This weekend, I decided to make coconut pancakes with homemade coconut syrup... it was super easy and tasted so fresh and sweet- it was just like we remembered!

Double Coconut Pancakes with Homemade Coconut Syrup
Makes about 16 pancakes

1 cup sweetened shredded coconut
1 2/3 cups flour
1/4 teaspoon salt
2 tablespoons baking powder
1 tablespoon brown sugar
2 tablespoons water
1/4 cup oil
2 eggs
1 1/2 cups coconut milk

1. In a small food processor, pulse the shredded coconut until it becomes very finely ground, almost powdery.
2. In  large bowl combine coconut, flour, baking powder, sugar, and salt, and whisk to combine.
3. In another bowl combine coconut milk, water, oil, and eggs and whisk to combine.
4. Add the wet mixture to the dry and stir gently until well incorporated.
5. Butter griddle or frying pan and using a 1/4 cup measuring cup drop batter on pan and cook until golden brown on both sides and cooked through.
6. Serve warm with homemade coconut syrup and enjoy!

Homemade Coconut Syrup
3/4 cup coconut milk
1 cup sugar
1/2 cup water

1. In a small saucepan, whisk together all ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes until reduced and thickened.
2. Serve hot or cold. (Keeps refrigerated for up to a week.)

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