Breakfast for dinner (“brinner”) used to be a rarity, but if you pay any attention to our meal plan on the sidebar, you’ll have noticed that it comes into play a LOT lately. It’s just so quick and easy, can often be made meatless or with very little meat, and everyone enjoys it. So while the idea of breakfast for dinner may not elicit as much excitement as before (except from Zachary, who is always excited for pancakes – then again, he is always just excited for food in general), it’s always great to find a new recipe for the rotation.
Enter these pancakes. These are some of the fluffiest pancakes I’ve ever made, and easily rival my standby recipe, despite being dairy free. I made these twice in two weeks and I’m sure I’ll make them plenty more times. I added some shredded coconut to the original recipe (and topped it with a little toasted coconut) but without those changes these aren’t overtly coconut-y and could easily be a basic recipe you use for mix ins. Or, just keep the coconut and add some slivered almonds & chocolate chips to make almond joy pancakes. Hey, you’re already having breakfast for dinner – might as well have dessert for dinner, too.
Liberally adapted from Cooking Light
1 cup whole wheat flour
1/2 cup all purpose flour
1.5 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 (14 oz.) can light coconut milk, shaken
2 Tbsp. canola oil
1 tsp. vanilla extract
1/2 cup shredded coconut (and additional toasted coconut for topping, if desired)
Whisk together the flours, sugar, baking powder and salt in one bowl. In a second bowl, whisk together the coconut milk, canola oil, vanilla, and egg. Add the wet ingredients to the dry, stirring just until combined. Stir the coconut in with a spatula.
Heat a griddle or nonstick pan and grease with cooking oil. Spoon the batter onto the griddle (I usually use a 1/4 measuring cup). Flip when the bottom side is set and you start to see bubbles on the top. Cook about 1 minute longer on second side.
Coconut Milk Pancakes