Which I know is a frequent problem for everyone, right?
Anyway, I threw together a Thai curry last night (ground turkey and snow peas, mainly; it was very good) and thus wound up with half a can of coconut milk left over. Coconut doesn’t keep well, so I needed to get it used up. I could have made Thai coconut rice, but I wanted to use the coconut milk for breakfast. I could have made coconut-chocolate-chip scones, but actually I have some in the freezer right this minute and making more seemed a little much.
So I made coconut-chocolate-chip pancakes. They were great! Here you go, in case you want a breakfast treat and happen to have half a can of coconut milk sitting around. This makes enough for two people. If you have more people, then obviously there’s no need to wait until you have a leftover half can of coconut milk — just double the recipe and enjoy!
1 C flour — I used 1/2 cup all-purpose and 1/2 white whole wheat
1/4 C sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 C sweetened flaked coconut — about. I just threw some in.
1/4 C mini chocolate chips — again, that’s approximate
3/4 C coconut milk — I used Chaokoh brand\
1/2 C water
1/4 tsp coconut extract
1/4 tsp vanilla
2 Tbsp vegetable oil — I just poured some in, I think about 2 Tbsp
Whisk together the dry ingredients. Crumble in the flaked coconut and stir in along with the chocolate chips.
Whisk together the coconut milk, water, egg, extracts, and oil. Whisk quickly into dry ingredients.
Dollop into hot electric skillet or griddle or whatever you use for pancakes and cook in the ordinary fashion. This batter is rather thick, which is how I like it, so don’t wait for lots of bubbles to appear before you turn a pancake. Maybe just a couple of bubbles around the edges, or just peek underneath a pancake to see if it’s ready to turn.
With the sugar and coconut, these were sweet enough for my taste to eat plain. I would hesitate to pour syrup on them. I don’t think they even needed butter.
If you try these, I hope you enjoy them!