Coconut Macaroon Pancakes! Doesn't that sound really good? Here is the recipe for this delicious breakfast. These just happen to be low-carb, high-protein, dairy-free and gluten-free.
Coconut Macaroon Pancakes
Yield: 12 large cakes
1 14 oz can coconut milk
2 Tablespoons raw honey
3 cups unsweetened coconut
1/4 cup flour (all-purpose, rice flour or oat flour all work well)
1/2 teaspoon fine sea salt
2 teaspoons baking powder (Make sure your baking powder is fresh. I like to make my own by mixing 1 T. baking soda with 2 T. cream of tartar.)
1 teaspoon vanilla extract
6 large eggs (preferably pastured)
1 cup water
Optional: 1 teaspoon grated lime, orange or lemon zest
The night before you wish to serve these, combine coconut milk and honey in small saucepan. Heat until bubbles form on the side of the pan.
While milk is heating, combine coconut, flour, baking powder and salt together in a large bowl.
In another smaller bowl, whisk together 3 of the eggs and the vanilla extract.
Add hot milk to dry ingredients and blend well. Take about 1/2 cup of the coconut mixture and add to the whisked eggs to temper them. Add egg and coconut mixture back to larger bowl and combine well.
Cover and place bowl in refrigerator overnight. In the morning, add optional zest and stir in.
In batches, add water and eggs to blender with coconut mixture and blend until smooth. (It won't be totally smooth, but will look much more batter-like than it did before blending.) This should be done in 2-3 batches, depending on the size and strength of your blender.
Heat a heavy griddle over medium-low heat until hot enough to cause a few drops of water to slide off. Grease with coconut non-stick spray or butter. (Don't use coconut oil since this actually causes the pancakes to stick. Been there, done that!)
Scoop about 1/4 cup of batter onto hot, greased griddle and smooth slightly. Let cook until covered with bubbles and edges are dry. These need to cook a bit longer on the first side than most pancakes or they fall apart when flipped. Be patient. Of course, you can make any size pancakes you like, but I find the larger size gives a wonderful, almost custard quality to the interior. You won't get that if you make the pancakes smaller.
Keep warm in a low oven until all the pancakes are cooked. Serve with butter and maple syrup, cherry or raspberry sauce or lemon curd.