Wednesday, February 5, 2014

Coconut Almond Pancakes with Warm Pineapples


This morning I made a big stack of pancakes. They were originally intended for my son, Ian. He loves pancakes because they are easy to chew, and stuff quickly into his mouth with his hands. 

Today Ian is feeling really crappy. He woke at 5am with 102F fever, shaking. He's got molars cutting through and may possibly be coming down with a cold. He hasn't been sleeping good for a few days, so neither have I. Diaper rash issues, learning to speak new words, sentences, and concepts like "up and down" have kept him ultra-alert at night. Needless to say, with the extra discomfort this morning he's feeling quite picky. 

Maybe today is a good day for pancakes, I thought. They should be easy to chew. Maybe the sugary syrup would appeal to him and feel nice on his gums. I added the coconut and almond for nutrients and flavor, always a concern with a picky eater. But, I was wrong about the appropriateness of pancakes today. Nothing but coconut water is getting through that boy's lips, so far. Good thing the pancakes came out perfect, since I'll be the only one eating them this time!

Coconut Almond Pancakes with Warm Pineapple
 30 minutes

10-12 pancakes

1 C all purpose flour
¾ C almond meal (almond flour)
¼ C shredded unsweetened coconut
1 ½ tsp baking powder
½ tsp baking soda
1/2 tsp salt
¼ C brown sugar

1 ½ C milk
1 tsp lemon juice
1 egg
1 egg white
¼ C vegetable oil

non-stick cooking spray

1 C maple syrup (or desired amount)
2 C cubed fresh pineapple
1/3 C almond slices, raw or toasted

1. Measure 1-1/2 C milk and stir in 1 tsp lemon juice. Set aside for a few minutes.

2. Combine dry ingredients (flours, coconut, powder, soda, salt and sugar) in a medium bowl and mix with a fork to break up the sugar. 

3. Whisk egg and egg white with a fork and add to milk, along with oil. Add wet ingredients into the dry and mix well. The batter should be a slightly lumpy.

4. Spritz a large skillet or grill pan, preferably cast iron, with cooking spray and heat over medium heat. Use a ¼ C measuring cup to drop batter onto the hot pan. Flip the pancakes when the top is completely bubbled (approx. 2-3 minutes) and cook until the other side browns (about 1-2 minutes). Set cooked cakes aside or keep warm in a 200F oven.

5. Meanwhile, measure out some maple syrup and microwave 10-15 seconds on high. Only take what you know you need, don’t return heated syrup to a jar. Set aside. Toast almonds if desired, and set aside.

6. When all pancakes are finished, turn the griddle heat up to high. Cook the pineapple about 3 minutes, turning occasionally.

7. Serve pancakes with toppings on the side, or individually with pineapple, almond and syrup. 


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