From Vegan with a Vengeance by Isa Chandra Moskowitz
Coconut and nutmeg are a great combination. To transform your kitchen into a tropical paradise, serve these pancakes with pineapple sauce (recipe follows) which is ridiculously easy to make.
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground nutmeg (if using fresh nutmeg, it’s 1/3 of a whole nutmeg)
- 1/3 cup water
- 1 to 1 1/4 cups plain rice or soy milk
- 2 Tbsp pure maple syrup
- 1 tsp vanilla extract, or use coconut extract if you have it
- 2 Tbsp canola oil, plus oil for the pan
- 1 cup unsweetened shredded coconut
- Oil a large skillet and preheat over medium-high heat about 2 minutes.
- Sift together the flour, baking powder, salt and nutmeg. Create a well in the center of the dry ingredients; add the water, 1 cup rice milk, maple syrup, vanilla and oil. Mix until just combined, fold in the coconut. If the batter seems to dry add remaining rice milk.
- If making large pancakes, use a ladle to pour the batter into the pan; most standard ladles will yield a 6-inch pancake. For smaller pancakes, drop batter by 1/4 cupfuls into the pan.
- Cook until bubbles form on top, about 3 minutes. Turn pancakes over and cook until the bottoms are browned and the pancakes are cooked through, about 2 more minutes. Repeat with remaining batter.
- Makes about six 6-inch pancakes or ten 4-inch ones.
- 1 (20-ounce) can pineapple chunks in juice
- 2 Tbsp arrowroot powder
- 3 Tbsp sugar
- 1 tsp vanilla extract
In a saucepan, off the heat, stir the pineapple and juice with the arrowroot until it is mostly dissolved; stir in the sugar. Over medium heat, heat the pan until the sauce thickens, stirring often (about 7 minutes).