I made these pancakes for Shrove Tuesday because I’ve always eaten pancakes for “pancake day”. It’s tradition. When we were kids, my mom would always make pancakes for dinner and as a kid, that was so exciting because breakfast for dinner was awesome. This time, I didn’t make these for dinner. They were breakfast and a weekday breakfast no less. Just one of the reasons why I love working from home? Breakfasts like this. Luxury!
Traditionally, pancakes are made with buttermilk. Since I didn’t have any, I went to the tub of yogurt I had in my fridge which happened to be my most favorite yogurt….Liberté’s Coconut Yogurt. If you haven’t had this stuff, it’s pure flavour gold. Just the right amount of sweetness and packed with a coconutty punch. I knew it would be great in pancakes. If you can’t find this flavour at your market, I would imagine an easy sub like vanilla yogurt + light coconut milk instead of, or for part of the skim milk would be just as well. And the addition of dessicated coconut is great here, adding not only more coconut flavour but a nice bit of texture too. These pancakes are light and fluffy and perfect topped with maple syrup and a bit of extra butter. Luxury, indeed.
coconut yogurt pancakes
1 c whole wheat flour
1 c ap flour
2 t baking powder
1/2 t baking soda
1/3 c brown sugar
1/2 t salt
1/4 c dessicated coconut, unsweetened
1 1/4 c coconut yogurt
1 1/4 c milk
2 eggs, lightly beaten
2 T melted butter + more for pan
In a large bowl, mix together the flours, baking powder, baking soda, brown sugar, salt and coconut. In another bowl, combine the yogurt, milk, eggs and butter. Add the wet ingredients to the dry and let sit for 10 minutes so the batter can do it’s magic. In a large pan, melt a bit of butter over med-high heat and drop in a spoonful of batter. When bubbles appear on the surface, flip. When the underside is golden, remove and repeat process. Serve with more butter and syrup.