Ok, it’s not a secret anymore. I’m fond of pancakes, all kind of pancakes. So I try to create mine, just to add more nutritional value and feeling less culprit. In Bangkok, you always have some young coconuts in your kitchen, either to feed your kefir water, feed your starving teens… and sometimes just to calm your cravings.
For this recipe, I’ve been inspired by this book ” Flatbreads and Flavors ” by Jeffrey Alford and Naomi Duguid. It’s a journey among all kinds of breads you can find all around the world. Very rich in experiences and flavors.
Ingredients (for 6-8 small pancakes): the meat of 1 fresh young coconut (+/- 1/3 cup), 1/2 cup coconut water or more if you want thinner pancakes, 1 cup unbleached organic wheat flour, ghee + coconut oil for cooking.
First, blend the coconut meat with its water. Try with only 1/2 cup to start and add some more if you think the dough is too thick. Then transfer the mixture in a bowl and insert the flour with a spoon.
I like this recipe for having only 2 ingredients. It’s always easier for the body to digest a few different ingredients.