Now with the summer here, it’s great to have your food follow the holiday (i.e. vacation) spirit. One bite of these pancakes and you’ll feel like you’ve be transported to a hammock in the middle of the Caribbean. The inspiration for this came from Mark Bittmans’s vegan take on the spiced coconut pancake. When first discovering that he was more than just a food columnist for NYT and learning of his theories on food and consumption– I caught the bug of adaptation and taking menu staples and taking them to healthy heights. This coconut milk pancake was my first chef-d’œuvre for this and it has since become a Sunday breakfast staple.
You can follow Mark’s recipe for the basic pancake batter or if you’re primed for short cuts (no judgements here!), you can use a ready made mix. I prefer to use a multi-grain or whole oat blend, if you’re going to go that route. Then use the coconut milk instead of the prescribed milk and use egg whites rather than whole eggs. If you wish to use berries like I do here, 1 cup is plenty for a yield of 6 pancakes and you’ll be on your way.
To finish, you can puree 1 kiwi and 1 half apple with 1/3 cup of grapefruit juice to make your apple kiwi shot!
