These are the pancakes I wanted to make you last year on Mountain Day. But it took me by surprise! This year, though, this year I’m a bit psychic. I came THIS CLOSE to posting this recipe yesterday, but a little voice inside of my said, “No. Wait.”
And low and behold, today is Mountain Day!
For those of you not in the know, Mountain Day is a magical wonderful surprise that comes once a year to students at Smith College (and select other New England colleges). The president surprises us at 7am on a random fall day by ringing the college bells and cancelling ALL CLASSES.
Yeah. It’s amazing. Smithies celebrate by sleeping in and going apple picking with their friends. Then they spend the afternoon baking apple pies and cooking apple sauce. They gorge themselves on apples until they feel slightly ill (or was that just me?)
Sadly, there is not mountain day in the real world. This morning, I’m headed off to work. Though I will probably eat farmer’s market apples for lunch and whip up a batch of these tasty cornmeal apple pancakes for dinner.
Happy Mountain Day, Smithies! And happy apple-cornmeal pancake day to the rest of you!
- 1 1/2 cups (gluten-free) flour
- 1 1/2 cups cornmeal
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 cup sugar
- 3 tablespoons canola oil or melted butter
- 2 eggs, beaten
- 2 cups milk (I used unsweetened vanilla almond milk)
- 1 teaspoon vanilla
- 1 1/2 cups+ diced apple (I used honey crisp)
In a large mixing bowl, combine dry ingredients. In a small bowl, combine wet ingredients and pour into the dry ingredients. Mix well to break up any lumps of flour.
Pour batter by quarter cups into a hot, oiled skillet or griddle. Top each pancake with apples, and flip when bubbles form in the batter. Remove from the skillet, top with butter and copious amounts of maple syrup. Serve immediately. Indulge.
In general, I really hate February. It’s cold, and dark, and spring is so tantalizingly close — yet so very far away. February’s only redeeming quality is that it’s always something of a non-stop chocolate fest between Mardi Gras, Valentine’s Day and my birthday, which falls toward the end of the month.
I really like having a February birthday, despite my hatred of the month itself. It’s nice to have a fresh start of sorts so close to the new year. By the time my birthday rolls around, I’ve inevitably reneged on most (if not all) of my New Year’s resolutions and my birthday gives me a perfectly timed “do over.”
In this, my 24th year, I’m going drink more water, break all my nervous habits (ha!), and make these pancakes coconut pancakes on the regular.
Not to brag, or anything, but I’m a pretty awesome pancake-maker, and these are some of the best I’ve ever made. The coconut flour makes these pancakes fluffy and light, while the coconut milk makes them rich and, dare I say it, moist. IN A GOOD WAY! The coconut flavor is subtle, not overpowering, especially when drenched in maple syrup (as all pancakes ought to be).
They’re a new classic in my household (apartmenthold?), that’s for sure.
(Vegan) Coconut Pancakes
- 1 cup all-purpose flour (I used Bob’s Redmill Gluten-Free)
- 1/2 cup coconut flour
- 3 1/2 teaspoons double-acting baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 1/2 cups light coconut milk
- 1 flax egg (1 tablespoon flax meal combined with 3 tablespoons warm water)
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
In a large mixing bowl, whisk together the dry ingredients. In a smaller bowl, combine the wet ingredients, pour over the dry ingredients and mix well. Don’t stress if the batter remains a little lumpy, they will take care of themselves.
Spoon by 1/3 cup over a hot, oiled griddle (or cast iron skillet), and cook until the top of the of each pancake bubbles and the bottom is golden brown. Flip it! And cook until the underside is also golden brown. Serve immediately, or keep warm in the broiler.