It's always a good idea to save recipes that have no eggs, butter or milk.
It's not that I necessary agree with a vegan diet, but eventually you are going to be out of one of those ingredients. Then you'll have the hard decision to go to the grocery or eat a pop-tart. When I saw this recipe in the most recent addition of Bon Appetit I flagged it for a weekend breakfast option. Was I out of any of the dairy options that I love so much? No I wasn't out of those ingredients. The recipe was worth a try to make sure I could keep it in my arsenal.
This healthier recipe had a lot of elements I appreciated. I loved the flavor from the coconut milk and the texture from the coconut flakes (the recipe calls for unsweetened but I used sweetened). The only thing I would bring up is that if you are expecting a sweet pancake this isn't the one to look to. Hopefully when you see the 2 1/2 cups of whole wheat flour you'll start to understand. However, a nice dose of maple syrup on top will put that right.
Spiced Coconut Pancakes (Bon Appetit January 2011)
2 1/2 cups whole wheat flour
1 cup unsweetened shredded coconut
2 tsp baking powder
3/4 tsp nutmeg
3/4 tsp allspice
1/4 tsp baking soda
(1) 13 1/2 oz can of unsweetened coconut milk
2 tbsp maple syrup
1 tsp vanilla extract
Preheat oven to 250 degrees. Whisk first 6 ingredients and 3/4 tsp salt in large bowl. Whisk coconut milk, 1 1/4 cups warm, water, 2 tablespoons maple syrup, and vanilla, in medium bowl. Whisk coconut milk mixture into dry mixture until batter is pourable.
Heat griddle or skillet over medium-high heat; brush with vegetable oil. Working in batches, add batter by 1/4 cupfuls. Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Transfer to baking sheet. Keep warm in oven.
Place 2 to 2 pancakes on each plate. Top with maple syrup, sliced bananas or tropical fruit (as shown in Bon Appetit)