Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsweetened shredded coconut
- 1/2 cup fresh spinach, finely chopped
- 1/4 cup granulated sugar
- 1/2 cup milk
- 1/2 cup coconut milk
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
2. Add the shredded coconut, chopped spinach, and granulated sugar to the bowl and stir to combine.
3. In a separate bowl, whisk together the milk, coconut milk, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Heat a non-stick skillet or griddle over medium heat and add the vegetable oil.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
7. Flip the pancake and cook for an additional 1-2 minutes, until golden brown.
8. Repeat with the remaining batter, adding more oil to the skillet as needed.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
Makes approximately 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 160
Fat: 8g
Saturated Fat: 6g
Cholesterol: 20mg
Sodium: 200mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 7g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used in place of all-purpose flour.
- Frozen spinach can be used in place of fresh spinach.
- Brown sugar can be used in place of granulated sugar.
- Almond milk can be used in place of milk.
Variations:
- Add chopped macadamia nuts to the batter for added crunch.
- Serve with a dollop of whipped cream and fresh berries.
- Add a teaspoon of coconut extract to the batter for a stronger coconut flavor.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Serve the pancakes immediately after cooking for the best texture.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pancakes in the microwave for 20-30 seconds or in a toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Garnish with fresh berries and a sprinkle of shredded coconut.
Garnishes:
Fresh berries, whipped cream, shredded coconut, chopped macadamia nuts.
Pairings:
Fresh fruit, bacon, scrambled eggs.
Suggested side dishes:
Fruit salad, breakfast potatoes.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter to thin it out.
- If the pancakes are too thin, add a tablespoon of flour to the batter to thicken it up.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
- Store leftover pancakes in the refrigerator and discard after 3 days.
Food history:
Tahitian cuisine is known for its use of coconut and tropical fruits. This recipe combines these flavors with spinach to create a unique and flavorful pancake.
Flavor profiles:
Sweet, nutty, and tropical.
Serving suggestions:
Serve these pancakes for breakfast or brunch with fresh fruit and bacon for a delicious and satisfying meal.
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