Please enter the email you’re using for this account.
Searching for the perfect Passover pancake recipe? Here it is! Using just one bowl, these can be whipped up in no time for a healthy and delicious Passover breakfast. These cook quickly so watch them on the fire!
flour substitute (matzo meal or potato starch – see note)
1 cup unsweetened shredded coconut
2 teaspoon baking powder
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/4 teaspoon baking soda
3/4 teaspoon salt
1 (13-and-1/2-ounce) can (about 1 and 2/3 cups) light unsweetened coconut milk
1 and 1/4 cups warm water
2 tablespoons maple syrup
1 tablespoon vanilla extract
Preheat oven to 250 degrees Fahrenheit. Whisk first seven ingredients together in a large bowl. Whisk together remaining wet ingredients in a medium bowl. Whisk coconut mixture together with dry ingredients until the batter is easily pourable.
Heat griddle or skillet over med-high heat. Brush the pan with vegetable oil. Working in batches, add the batter to pan, using a quarter cup of the mixture per pancake. Working quickly, spread the batter out with the back of a spoon until the pancake is about four inches round. Adjust heat accordingly and flip when bubbles start to appear on the surface of the pancake. Flip and cook until bottom is golden. Transfer to a baking sheet and keep warm in the oven.
Recipe is re-printed from “Bon Apetit“, January 2011 issue (page 74). Photography by Tamara Friedman
How Would You
Rate this recipe?
Please log in to rate
Reviews