Coconut Pancakes with Pineapple Sauce

Coconut and nutmeg are a great combination. To transform your kitchen into a tropical paradise, serve these pancakes with pineapple sauce, which is ridiculously easy to make.

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground or freshly grated {nutmeg} (if fresh, it's 1/3 of a whole nutmeg)
1/3 cup water
1 to 1 1/4 cups plain rice or soy milk
2 tablespoons pure {maple syrup}
1 teaspoon vanilla extract or 1 teaspoon {coconut extract} if you have it on hand
2 tablespoons canola oil (any mild tasting vegetable oil will do), plus oil for the pan
1 cup unsweetened shredded coconut
 Pineapple Sauce
Oil a large skillet and preheat over medium-high heat about 2 minutes.

Sift together flour, baking powder, salt, and nutmeg. Create a well in the center of the dry ingredients; add the water, rice milk, maple syrup, vanilla, and oil. Mix until just combined, fold in coconut.

If making large pancakes, use a ladle to pour the batter into the pan; most standard ladles will yield a 6-inch pancake. For smaller pancakes, drop batter by 1/4 cupfuls into the pan. Cook until bubbles form on top, about 3 minutes. Turn pancakes over and cook until the bottoms are browned and the pancakes are cooked through, about 2 more minutes. Serve immediately or keep warm on a plate covered with foil while you cook the others. Repeat with remaining batter. Serve with pineapple sauce.

Ease of Preparation: Moderate

Preparation Time: 15 min

Cook Time: 10 min

Servings: makes about six 6- to 7-inch pancakes or ten 4-inch ones

Recipe By: Isa Chandra Moskowitz

From:  Vegan With a Vengeance
Used with permission of Da Capo Books