| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 465 | 15g | 7g | 75g |
| sugars | fibre | protein | salt |
| 15g | 3g | 10g | 0.23g |
Early morning sunshine streaming through the window, the smell of coffee brewing, and a plate of warm Ceylon Cinnamon and Coconut Pancakes – that’s my idea of the perfect morning. And it’s not just about the delicious aroma of cinnamon filling the air or the burst of flavor I get from those juicy mixed berries, it’s also about the memories these pancakes stir. When I take that first bite, I’m taken right back to my childhood in the Rockies, the aroma of spices spiraling out from my grandma’s kitchen as she whipped up a storm.
Let Me Take You on a Flavorful Journey
Unlike your regular flapjack, these pancakes are a healthy mix of bolstering energy from the all-purpose flour, natural sugar from the berries, and undeniably striking flavors from the Ceylon cinnamon and coconut. By using Ceylon cinnamon, we are also reaping its numerous potential health benefits such as its anti-inflammatory & antioxidant properties. Mixed with the rich smoothness of coconut milk, we’re adding a little tropical flair to our mountain breakfast.
Each bite into these Ceylon Cinnamon and Coconut Pancakes is like taking a mini vacation where the rich, warm, and earthy taste of cinnamon pairs beautifully with the sweetness of the coconut. It’s a match made in culinary heaven and tantalizes your taste buds, making you crave for more. On top of that, the mixed berries are not just merely a topping. They add a touch of tartness and freshness which cuts through the richness, balancing the whole dish perfectly.
A Recipe with Room for Creativity
What I love most about the Ceylon Cinnamon and Coconut Pancakes recipe is how it can easily be modified and paired with other dishes. Wanna give it a twist? Swap the mixed berries for fresh mango and a squeeze of lime, and pair it with crispy bacon. Or if you’re feeling adventurous, try a drizzle of dark chocolate ganache and a sprinkle of candied pecans for a dessert-like creation!
Inspired by the various types of game meats and trout dishes I grew up with, this recipe plays on the idea of hearty, comforting foods that are not just a treat to the palate but also to the soul. Ultimately, the key to any good dish is the love and joy you infuse into it and in my case, it is certainly my passion for the flavors of home.
What You’ll Need
- 2 cups of all-purpose flour
- 4 teaspoons of baking powder
- 1/2 teaspoon of salt
- 2 tablespoons of granulated sugar
- 2 teaspoons of Ceylon cinnamon
- 2 large eggs
- 1 1/2 cups of milk
- 1/2 cup of coconut milk
- 1/4 cup of melted unsalted butter
- 1/2 cup of shredded coconut
- 1 cup mixed berries
- Maple syrup, for serving
Method
Step One
First, you’ll need to combine your dry ingredients. In a large bowl, combine 2 cups of flour, 4 teaspoons of baking powder, 1/2 teaspoon of salt, 2 tablespoons of granulated sugar, and 2 teaspoons of Ceylon cinnamon.
Step Two
Then, in a separate bowl, beat 2 large eggs. Add 1 1/2 cups of milk, 1/2 cup of coconut milk, and 1/4 cup of melted unsalted butter to the eggs, mixing well.
Step Three
Next, slowly add the wet mixture into the flour mixture, stirring well to combine. Sprinkle in 1/2 cup of shredded coconut, stirring just enough to incorporate it into the batter.
Step Four
Heat a non-stick griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. The pancakes are ready to flip when bubbles form on the top and the edges look cooked. Flip the pancakes and cook until golden brown.
Step Five
Finally, serve your pancakes hot topped with 1 cup of mixed berries and a generous drizzle of maple syrup. Enjoy!
