When I saw Heidi’s coconut macaroon pancakes, I knew I had to try them. When my friend Les saw them independently, she felt the same way. We integrated them in to our simplicity circle retreat meal plan. When the time arrived to make them, we altered them to be gluten-free and egg-free, and we hoped for the best.
And boy, were we rewarded. Yum. I have missed (normally eggy) macaroons, and these pancakes were so deliciously reminiscent of macaroons that I kept eating bits of broken pancakes (and, okay, a couple of whole ones) long before they made it to the table, long before we topped them with delicious Grade-B maple syrup. (‘Grade A’ doesn’t always mean better–I discovered Grade B syrup when Dan and I wed in Vermont. It has a deeper, richer flavor that I almost always prefer.) To be honest, I’m not sure the pancakes even need the syrup. This weekend, when I make them again, I plan to top the pancakes with sliced bananas and toasted pecan pieces.
These pancakes are ‘pancakes’ in the sense that they are flat-ish and cooked on a griddle with a bit of oil. Think of the consistency of shredded potato pancakes, and replace the savory potato with sweet coconut. Or imagine a flattened macaroon with a bit more connective dough to it. Not your typical pancake, but delicious any way you perceive it. I’ll be making these again and again. . . .
Gluten-Free, Egg-Free, Soy-Free, Dairy-Free Coconut Macaroon Pancakes
(We doubled the original recipe to feed six adults a hearty breakfast; below is the doubled recipe, though of course you could halve it. We still had several pancakes left over when we were full, so the next day, we crumbled them and stirred them into banana bread dough. An excellent reuse! . . . If you want to put breakfast together quickly, I would encourage you to make the dough the night before and refrigerate it. And with this large a batch to cook, get two pans or a double-eye pan going if you can to speed up the pancake-cooking process.)
2 14-ounce cans of coconut milk
4 tablespoons honey/agave nectar
1/2 cup Bob’s Red Mill gluten-free pancake mix + 1 t. baking powder (or another gf flour mix of your choice + 4 t. baking powder)
4 cups unsweetened dried shredded coconut
scant teaspoon fine-grain sea salt
6 T flax meal mixed with 1 c. + 2 T. water (Whisk with a fork and let sit for two minutes before using)
1/4 cup organic brown sugar (Seriously, try the organic–it’s so much tastier.)
In a small saucepan heat the coconut milk and honey/agave, bringing it barely to a simmer.
In a separate large bowl, combine the flour, baking powder (using appropriate amount per flour you’re using), coconut, and salt. Stir the coconut milk into the flour mixture. Whisk in the egg replacer mix.
Heat your favorite non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of ghee or other oil. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Drop a heaping tablespoon into the skillet, and flatten it with a floured or dampened spatula. (Heidi says they’ll spread on their own, but ours did not.) Sprinkle the top of the cooking pancakes with a bit of brown sugar. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter, adding more oil to the pan as needed.
(We kept the finished pancakes warm on an oven-proof plate in a 200-degree oven while the remainder cooked.)