I have officially returned and unpacked from my long weekend in Northern California this past weekend! It was a truly magical experience and I can't wait to post a recap and pictures about it soon. Whenever I get home from a trip one of the first things I want to do is go through all of my photos and transfer them onto my computer. It's just that things like cooking, going to work, doing laundry, grocery shopping, etc. always seem to get in the way. But I made headway last night and edited a bunch.
This is an abridged blog post since I am frantically trying to clean and pack as I'm going back to Connecticut for the weekend because my sister is graduating from graduate school! I am so proud of her. I'm looking forward to seeing my family and telling them all about my trip, and celebrating with my sister. I hope everyone has a good weekend!
Coconut Buckwheat Pancakes
As you can probably tell from some of my previous recipes, one of my latest obsessions is buckwheat. I love how it adds a level of heartiness that I don't feel when I just use regular unbleached flour. A couple weekends ago I experimented by adding it to pancakes and the results were delicious.
In a medium bowl, beat eggs, coconut milk, vanilla and melted butter. Add in flours, baking soda, cinnamon, coconut flakes and beat until smooth. The batter should be liquid-y - if it is too thick, add in more coconut milk.
Heat oil in skillet. Using 1/4 c. measuring cup, pour batter into pan and cook pancake on both sides until browned. Let cool.
Stack pancakes and top with coconut flakes, maple syrup and fresh berries.
- 1/4 cup all purpose flour
- 1/4 cup buckwheat flour
- 3/4 cup coconut milk
- 2 eggs
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 cup of unsweetened coconut flakes
- coconut oil, for frying
- Top with: more coconut flakes, maple syrup, fresh berries