One of the questions I ask guests before they arrive is “do you have any allergies or food preferences?”
It is so much better to be prepared and nothing worse than being told right before breakfast that someone is lactose intolerant or allergic to eggs.
I prepare my buttermilk pancake batter the night before so it can do its bubbly, ferment-y thing. So when the nice German couple arrived home from dinner and Stephi told me she was lactose intolerant I had to find a plan B.
I had coconut milk. I love coconut.
I found lots of coconut pancake recipes but after reading them I wasn’t really convinced any of them were what I was looking for. I made one batch with coconut flour but it was brown and soft and unsubstantial.
I made another recipe and it was ok…pretty nice actually. But there was something missing. So I mashed up a ripe banana and mixed it into the batter.
The pancakes were awesome. Soft and tender with rich creamy banana and the crunch of coconut. Drizzled with maple syrup and topped with a sprinkle of toasted coconut, it makes such a nice change.
I am not admitting to the “squirty cream” on top.
1¼ cup all-purpose flour
1 mashed ripe banana
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup shredded unsweetened coconut
1 egg, beaten
½ cup buttermilk
¾ cup coconut milk
1 tablespoon melted butter for batter
coconut spray for the pan/griddle
Lightly mix all dry ingredients together.
Add all wet ingredients to the beaten egg and combine well.
Mix the wet ingredients into the dry and stir until incorporated. Don’t over mix.
In a hot skillet or griddle, add a pat of butter if needed to coat pan.
Over medium-hot heat drop rounds of batter and let cook until bubbles begin to pop in center of pancake, about 2 minutes.
Flip pancake and cook for an additional minute or so until golden brown. Test cook surface and temperature, and adjust cook time accordingly.