In honor of election day 2016, I’m sharing my red, white and blue pancakes with y’all. Red velvet pancakes with a lemon coconut syrup? Um, yes please.
I may live in Canada, but I certainly haven’t forgotten where I came from and these beauties are a yummy reminder!
Are you ever just looking to cook up something that will shock your taste buds? Flavors you’ve never really thought of putting together but when you do, the first bite grabs you? That would describe this recipe right here.
I mean, can you really ever go wrong with pancakes? Mmmm, not so much but these are FAR from average.
The chocolatey red velvet pancakes are a little more dense but with just the right amount of fluff. The density comes from the mashed banana added into the batter. That’s right, I said mashed banana. Couple that with the coconut and citrusy finish of the syrup. I’ve topped these off with wild Ontario blueberries. I can’t even. Can you even? No, no you cannot.
This election year has been..ahem interesting. I just want to say for those of us who live in North America that we are incredibly privileged to have the right to vote. I truly hope that everyone exercises that right. It is the responsibility of every one of us to contribute to the differences we want to see in the world. Hopefully we can come together and decide to make that difference a positive one. I’m hopeful.
- 1.5 cups all purpose flour
- 2 mashed bananas
- 1 cup whole milk
- 1/2 cup vegetable oil
- oil for frying
- 1 tsp. vanilla
- 1 cup white sugar
- 1 tsp. red food coloring
- 1 tsp. baking powder
- 1 egg
- 1 tbsp. cocoa powder
- pinch of cinnamon
- pinch of salt
- wild Ontario blueberries (or fresh berries of your choice)
- 4 tbsp. coconut milk
- 1/2 cup coconut flakes
- 2 tbsp. softened cream cheese
- about 3/4 cup powdered sugar (add to your liking)
- splash of lemon juice
- 1/4 tsp. lemon zest
- Sift all dry ingredients into a large bowl.
- In a separate bowl beat the egg and sugar until pale. Beat in the milk, oil, vanilla, red food coloring and bananas.
- Add the wet mixture to the dry mixture and fold until fully incorporated. The mixture will have a lumpy texture.
- Add oil to a medium hot skillet. Scoop 1/4 cup of the batter onto the skillet. Cook until bubbles form, then flip and allow to cook for about 30 seconds.
- Mix wet ingredients into a food processor and pulse until fully mixed. Pour mixture into a large bowl. Add powdered sugar 1/4 cup at a time and blend with a whisk or hand-mixer.
Inspired by Eclectic Everyday