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Pancakes go tropical with banana, coconut

By Kelly Brant

This article was published August 6, 2014 at 2:34 a.m.

I am continuing to cook my way through Coconut Every Day by Sasha Seymour. For anyone interested in adding more coconut to their culinary repertoire, this book is worth checking out. The book, released in June, has a medley of recipes -- savory and sweet -- that include a variety of coconut products: coconut oil, coconut sugar, coconut milk, coconut water, coconut meat and coconut flour.

Everything I've made from the book has been quite good, including these pancakes.

Coconut and banana give the little pancakes a tropical flavor. The original recipe called for brown rice flour, but I made them using Bisquick.

I loved the flavor and texture of the shredded coconut stirred into the batter, but my husband found it off-putting, saying the coconut made the pancakes gritty. I should note he's not a fan of coconut unless there's a beach nearby and the coconut has been blended with pineapple juice and rum.

Banana Coconut Ricotta Pancakes

3 eggs, lightly beaten

1 teaspoon sugar

1/2 cup ricotta cheese

1/2 to 2/3 cup unsweetened coconut milk

1 teaspoon vanilla extract

1 cup baking mix such as Bisquick (see note)

1/4 cup shredded unsweetened coconut

Vegetable or coconut oil, optional

1 banana, peeled and thinly sliced

Butter and maple syrup for serving

In a large mixing bowl, whisk together the eggs, sugar, ricotta cheese, coconut milk and vanilla, whisking until smooth. Stir in the baking mix and shredded coconut.

Heat a large nonstick skillet or griddle over medium heat. If necessary, coat griddle with a thin film of oil (mine is well seasoned so this was not necessary).

Spoon batter by the 1/4 cup onto hot griddle or skillet and cook until edges look dry and tops are dotted with holes. Arrange three slices of banana on each pancake, then carefully flip and cook until second side is golden brown. Repeat with remaining batter and bananas. Serve hot with butter and maple syrup.

Makes about 8 (4-inch) pancakes.

Note: To make these gluten-free, substitute 1 cup brown rice flour, 1/2 teaspoon baking powder and 1/2 teaspoon salt for the Bisquick.

Recipe adapted from Coconut Every Day by Sasha Seymour

Food on 08/06/2014

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