Toasted Coconut Pancakes
Toasted Coconut Pancakes with Peanut Butter & Banana Coins
We all love a good weekend treat. But I am not referring to a good weekend treat in the most commonly used sense of the word - as if you’re eating something naughty or something that you “shouldn’t” usually eat. I like to refer to a treat in the fullness of what a treat really encompasses for me. A treat entails things that are good for the soul, the body and the mind. A treat, for me, is having the luxury of time to spend an hour or two creating a beautiful, lovingly prepared meal made with intention and care. A treat is eating that meal surrounded by loved ones who can share in the joy of nourishing themselves with me. To me, a treat is picking fresh fruit, vegetables or herbs from the garden and having the opportunity to eat something that has your energy as part of its’ journey from start to finish. That’s a treat. These pancakes, they are a treat. Delicious, sweet (but not too sweet), rich, fresh, light and SO FLUFFY. Oh so fluffy. And, unlike other pancake recipes they even stay fluffy if you keep them in an airtight container overnight. That’s a win-win in the pancake department, if you ask me.
In my opinion it is about establishing a healthy relationship to food and lifestyle. To have a healthy relationship to food entails a degree of (yes, you know it’s coming) balance. To me it has been a journey learning to establish what balance means to me. It is an individual concept to grapple and familiarize oneself with. I’ve been known to be quite extreme in the past – particularly when trying to work out my understanding of balance and what it means to me to live a healthy and fulfilled life on all levels. To be honest, in hindsight I used to have quite a warped sense of balance but now that I have established a healthy balance in my life I have the perspective to see that.
A lot of people and particularly the media talk about all the things we need to do, the things we need to eat or not eat in order to be healthy and balanced, but often the delicate equilibrium of it all is overlooked. An example of one of the areas where balance is often pushed to the side is the delicate juggling of exercising and resting (allowing soft and calming time for oneself). A lot of the time the power of restoration is overlooked in its role in establishing a healthy lifestyle as people so often emphasis the importance of doing daily exercise and activity!
Another example is the delicate juggling of eating healthily and finding the balance within that framework. For me the larger framework of finding balance within what I eat and don’t eat is all within a plant-based vegan diet. But within that it became about finding the balance between how much raw food to eat, how much cooked, grounding food to eat and how to really tune into my body and listen to what it is asking for. I tried it all – from being completely raw vegan, to adopting a macrobiotic diet, to Ayurveda and the like. This process takes time and patience and it takes a degree of tenacity and determination to work with yourself on such a deep and subtle level. But, my oh my is it worth the work because once you establish that understanding of balance and in-tune-ness with your body and energy it is so rewarding – the energy, the lightness, the fluidity within your life becomes such a pleasure! You begin to understand the profound power and intelligence that is innate within your body and mind and soul. This is where the idea of holistic and integrated living comes into play. The idea of connecting the mind, the body and the energetic, subtle realm is profound and cannot be paralleled. It is through the intricate connecting of these three deep and various aspects of our beings that true healing and balance can occur, in my opinion.
I urge you to explore your world. And also to explore other worlds. Be brave enough to let go of what you are comfortable and familiar with. It’s within that space of delving into the unknown that allows us to release, that allows us to grow and expand. It’s within that space that we are able to release any rigidity of the mind and expand our experience of reality. I have read the most wonderful book (I highly recommend it) by Anthony de Mello and in the chapter I just finished he talks about how people aren’t actually afraid of the unknown (which is a common thought). He begs the question of how could one be afraid of something you know nothing of? He believes that people are in fact afraid of letting go of the known. It is that fear that paralyses the soul, inhibits growth and makes us feel stuck in ruts of stagnation. It is not the unknown that we fear, but rather the fear of losing control over the carefully constructed worlds we have created for ourselves. In realizing this there is an immense amount of relief. An immense amount of release. An immense amount of freedom. Knowing that in fact any negative experience or emotion that we experience can more times than not be shifted or changed simply by changing the lens through which we see things through, and to let go of the known. To allow ourselves to move forward into positivity even though it might be unfamiliar at first.
Anyway, coming back to the pancakes and the glorious, delightful abundance that they bring into being. These pancakes sure know how to change my lens of perception to something more positive and playful. I hope you find this pancake recipe as treat-worthy as I do. Let’s get into it!
· 1 ½ cups unbleached all-purpose stone ground flour
· 1/3 + ¼ cup desiccated coconut, toasted in a pan
· ½ cup soy milk (or plant based milk of choice)
· 1 cup filtered water
· 2 tablespoons sugar of choice (coconut sugar, raw organic, turbinado, maple/date sugar)
· 1.5 tablespoons baking powder
· 1 tablespoon apple cider vinegar
· 1.5 teaspoons cinnamon, ground
· 10-15 drops liquid stevia
· ½ teaspoon Himalayan sea salt
· 1-2 fresh bananas
· ½ cup strawberries
· 1-2 passionfruit
· 3 tablespoons peanut butter
· 2 dates, chopped
· maple syrup/rice syrup/honey for serving
1. Place all the dry ingredients (except for the ¼ cup toasted coconut) in a bowl together and mix well. Set aside.
2. Place the soy milk and apple cider vinegar in a bowl together and let sit for five minutes.
3. Add the water and stevia to the soy milk mixture.
4. Now add the liquid ingredients into the dry. Mix well, but don’t over mix.
5. Heat a non-stick pan on the stove on a low to medium heat. The pancakes will burn (or cook too quickly on the outside and not cook through) if the heat is too hot so make sure to keep the heat low-medium. If you don’t have a non-stick pan you’ll have to use oil when cooking the pancakes to ensure they don’t stick to the pan when cooking.
6. Using a 1/3 cup measure (this makes quite big pancakes, if you’d like smaller ones you can use a ¼ cup measure) scoop the mixture into the heated pan and spread just a little. Allow to cook until you see the edges of the pancake turn a ‘matte’ color and bubbles start to surface around the edges and center. Flip using a spatula and cook thoroughly on the other side.
7. Do the pancakes in batches, stacking them as you go.
8. Chop up the fresh fruit while they’re cooking and then once they are all finished cooking surround the pancakes with banana coins and top with fresh strawberries, passionfruit and dates. Spread or dollop the peanut butter (or nut butter of choice) over them and top with the remaining ¼ cup of toasted coconut and maple syrup if desired.