Description
Coconut milk pancakes are subtly flavored with vanilla, ginger, and cinnamon and then topped with an easy homemade lime butter.
Ingredients
- FOR THE PANCAKES:
- 2 cups HeartSmart Bisquick Baking Mix OR Homemade Equivalent
- 1-½ teaspoon Vanilla Powder (or Substitute 3 Teaspoons Vanilla Extract For 1 1/2 Teaspoons Of Powder)
- 1-½ teaspoon Ground Ginger
- 1 teaspoon Vietnamese Cinnamon (or Substitute 1 1/2 Teaspoon Of Regular Cinnamon For 1 Teaspoon Of Vietnamese)
- 2 Tablespoons Egg Whites OR 1 Egg
- 1-⅓ cup Lite Coconut Milk
- 3 teaspoons Coconut Oil, Or More As Needed For Your Skillet
- FOR THE LIME BUTTER:
- ¼ cups Earth Balance Or Butter, Softened
- 2 teaspoons Sugar
- ½ whole Lime, Zested
Preparation
1. Start by making your butter. In a small bowl, mix together the softened butter, sugar, and lime zest. Set aside.
2. Next up, make the pancakes. In a medium sized bowl, lightly mix together the dry ingredients. I used Vietnamese cinnamon and vanilla powder, but I offered substitutes since I know those are fairly bizarre ingredients. Vietnamese cinnamon is particularly strong, so I would suggest upping the cinnamon a bit if you use the regular type. Also—I didn’t try these with vanilla extract, but the general rule is that 1 part vanilla powder equals 2 parts vanilla extract. I’d check it out for yourself though, maybe add a bit at a time.
3. Add the egg white (or egg) and coconut milk. Stir until just mixed together.
4. In a skillet, heat 1 teaspoon of coconut oil over medium heat. Once melted, add pancake batter in heaping tablespoons. Cook on one side until the batter begins to dry and bubble.
5. Once they begin to bubble, flip over the pancakes and cook them for another 1-2 minutes.
6. Remove the finished pancakes to a plate. Continue to prepare the pancakes in batches—for each one, melt a new teaspoon of coconut oil. Top with a thin layer of lime butter and serve. Makes about 18 small pancakes, serves 4.
