8/26/2016

POPPY SEED COCONUT PANCAKES W/ COCONUT YOGURT



I made these poppy seed coconut pancakes rather spontaneously for a friend and I a little while ago. This combination is a total win. The poppy seeds bring along that desired crunch, the coconut flour that subtle sweetness, and the lemon zest that never-ending brightness.
This simple oat-based pancake mixture has been my favorite for breakfast recently. The batter is made in a wink and you don't have to spend much time in the kitchen. That's the reason why this recipe isn't only a superb weekend breakfast but also pretty suitable for busy weekday mornings. I'm having a crush on everything including lemons recently. A splash of lemon juice here, a little bit of lemon zest there - lemon is a stellar ingredient, isn't it?

All porcelain is designed and handcrafted by Copenhagen based ceramist Anne Black. The blueish plates come from the kyst collection. Kyst is danish for coastline and this table ware collection is all inspired by the Danish shore: thy sky, the sea, the horizont.
I love this bright porcelain for its elegant and timeless design, created for everyday use.




POPPY SEED COCONUT PANCAKES W/ COCONUT YOGURT  
|makes 10-12 pancakes| 

I love these coconut pancakes so much, they've replaced the originals in my kitchen lately. I you haven't coconut flour at home go for grated coconut or simply use almond meal instead.

INGREDIENTS 

45 g coconut flour
35 g oat flakes
½ tsp. baking soda 
2-3 tsp. poppy seeds
zest of half a lemon
¼ tsp. of each ground cardamom and vanilla 
a pinch of sea salt
2 organic free-range eggs
150 ml rice milk or coconut milk
1 tbsp. maple syrup 
coconut oil for frying

for serving
coconut yogurt or organic full-fat yogurt
bee pollen
fresh fruits, such as papaya, pineapple or mango
maple syrup

INSTRUCTIONS 

Place coconut flour, oats, baking soda, poppy seeds, lemon zest, cardamom, vanilla, sea salt, eggs, milk, and maple syrup into a longish jar, and blend with an immersion blender until both fluffy and  smooth. Set aside for 5 minutes to thicken.  

Heat a good dollop of coconut oil in a non-stick skillet over medium-low heat.
Add batter (a heaped tablespoon for each pancake, try to make 3 at once) and cook for about 2-3 minutes on first side, check the underside and flip when golden brown. Cook for 1-2 minutes on the other side until golden brown underneath, then remove and set cooked pancakes on a warming plate. 
Continue cooking pancakes in batches until all of the batter has been used (you should end up with about 10-12 pancakes), adding more coconut oil for frying as needed.  
Serve the pancakes with yogurt, bee pollen and fresh fruits, and smothered in more maple syrup.
Enjoy!

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