One day at the store, we spotted some pre-shredded fresh coconut and immediately a number of ideas starting bubbling up. Macaroons, Some sort of Chocolate and Coconut creation, a Coconut Cake and more. What we finally decided on was Dosas with a delicious fresh Onion and Coconut chutney for breakfast the next day and then promptly forgot about the coconut in the fridge.

A couple of days later, rummaging through the fridge on Sunday morning, looking for inspiration for breakfast, the shredded coconut was spotted, just in time. And that was all there was to it. Visions of toasted coconut over pancakes took over.

Wanting to really take the coconut flavour sky high, we added coconut milk and coconut water along with shredded coconut in the batter. And the result was a stack of bright, mildly sweet, superb Coconut Lemon pancakes topped with cinnamon stewed apples and golden brown sprinklings of shredded coconut that made breakfast look and taste like a luxurious treat.

Coconut Lemon Pancakes
(Serves 2 - 4)

Ingredients

1 cup Whole Wheat Flour
1 tbs Baking Powder
1/2 cup Shredded Coconut
1/4 tsp Salt
1 tbs Sugar

400 ml Coconut Milk or 200 ml Coconut Milk + 200 ml Water/fresh Coconut Water
1 Egg or 2 tbs Yogurt or 1 tbs ground Flaxseed mixed with 2 tbs warm Water
1 1/2 tbs coconut oil or vegetable oil
1/2 tsp Vanilla Extract
2 tsp Lemon Zest
1 tsp Lemon Juice

1/2 cup Shredded Coconut, toasted, optional for garnish

Directions

Sift the flour and baking powder and add the remaining dry ingredients, the shredded coconut, salt and sugar, in a large bowl. In another bowl, whisk the remaining ingredients together. Pour the wet ingredients into the bowl of dry ingredients. Mix well.