Saturday, September 17, 2011

Crispy Coconut Almond Pancakes

Ah, nothing like waking up on a Saturday morning to no cereal, no bread, no frozen burritos.  Time to roll up the sleeves on my singlet and make a mean pancake.  The secret ingredient in these crispy discs is millet.  Toasted first to make the nutty flavor burst out, and then mixing it into the batter.  The millet pellets stay crunchy so every bite is, well, crunchy!  I topped it with some earth balance because who wouldn't, some toasted coconut and toasted slivered almonds and we have some sugar-free almond syrup that just made them deliciously decadent.  I recommend all of it!

2 servings, roughly 7 pancakes total at 2 TBS batter-droppings

1 cup of AP flour
3/4 cup milk
2 TBS uncooked millet
2 TBS sugar
1 tsp baking powder
1 TBS oil
2 TBS unsweetened shredded coconut
1/2 tsp almond extract
pinch of salt
Slivered almonds, more coconut and earth balance to top... and almond syrup!
Not pictured: oil and salt.  Last second add-ons.

1. In a dry skillet (un-oiled), toast the millet at medium-low heat.  It'll take a bit to get started, but be careful.  Once it starts toasting, it TOASTS, yo!

2. Meanwhile, mix all the dry ingredients in a large enough bowl (or Tupperware container)

3. Add the liquid ingredients... and mix well.

4. By now your millet should be toasted... add it to the bowl at the end.  Mixing it in well.

5. I took this opportunity to toast the almonds and coconut to take advantage of the dry skillet before spraying for the pancakes.
Above: not toasted. Below: toasted.
Set the almonds and coconut aside.  Now, they aren't necessary and you will still have crunchy pancakes just because of the millet.  Yum...

6. Prepare pan for pancake cooking!  Measuring out about 2 TBS of batter per pancake, cook evenly on each side at medium-low heat.  You don't want to burn funny patterns into your pancakes.
You know they are ready to flip the first time because they puff up and bubbles appear.

Remove the first ready pancake, add some earth balance and toasted toppings.

I recommend wiping out the pan in between each batch with a dry paper towel.  It'll help keep things clean and your pancakes more evenly cooked.
You can sort of see the stream of syrup pouring down (see the faint line straight up the middle?).  At least you can see it dripping down the side... It was truly awesome.  Test-kitchen approved! YUM!

No comments:

Post a Comment