Warm Palm-Sugar Coconut Pancakes

Warm palm-sugar coconut pancakes, griddled until golden and fragrant with cinnamon and rich coconut milk. As Vinegar After the Monsoon remembers Portuguese Goa after the rains, they taste of the coconut kitchens along those colonial lanes.

Serves 4

Estimate for one serving

• 405 cal
• 7.2g protein
• 22.5g carbs
• 4.7g fat
• 1.8g fiber

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Ingredients

• 1 cup all-purpose flour
• 1/2 cup palm sugar
• 1 cup coconut milk
• 1 egg
• 1 tsp baking powder
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/3 cup shredded coconut
• 3 tbsp coconut oil

Instructions

1. 1In a bowl whisk together the flour, baking powder, cinnamon, and salt.
2. 2In another bowl dissolve the palm sugar in the coconut milk, then beat in the egg.
3. 3Pour the wet ingredients into the dry and stir until just combined; fold in the shredded coconut.
4. 4Heat a large nonstick skillet over medium heat and add coconut oil.
5. 5Scoop batter per pancake; cook 2-3 minutes until bubbles appear on top, flip, and cook 2 minutes more until golden.
6. 6Repeat with remaining batter, adding more coconut oil as needed; serve the pancakes warm.