It was a gray Seattle day. To counter the effect it had on me I decided to make something that reminded me of our days in Hawai'i. I had shredded coconut, coconut milk and 3 year old macadamia nuts in the freezer! Now something's cooking!
Serves 4+
Preparation time: About 45 minutes
1 can coconut milk (lite is fine)
1 tsp coconut essence
2 eggs
2 cups ricotta cheese
1 tsp vanilla
~ 1/3 cup milk (2% is ok)
3/4 cup whole wheat white flour
1 tbsp baking powder
1 tsp salt
2 tbsp honey/agave nectar/sugar
2 cups shredded unsweetened coconut
1.5 cups macadamia nuts, coarsely processed
Whisk the wet (except the milk) and dry ingredients in seperate bowls
Add the dry ingredients to the wet a little at a time, mix until no big lumps are present
If needed add the milk to thin the batter consistency. (It should be a little thicker than cake batter)
Heat a griddle on medium high, dot with butter. Turn down the heat.
Place 2 tbsp of pancake batter on the griddle to make a pancake. (Do not spread)
Let it cook on medium low heat until golden, then flip
Serve with lemon curd, whipped cream, pineapple slices, pineapple preserves or just plain syrup!
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