First, there was my obsession with pumpkin.
It was triggered during pregnancy and over the course of the last several years, I have made numerous pumpkin dishes including pumpkin gnocchi, enchiladas, shakes, yogurt, cookies, fritters, doughnuts, soup and so much more.
I have now moved onto coconut.
Coconut milk’s lineage descends directly from the gods. Thai food is resplendent with its goodness but when I stumbled upon a recipe for coconut macaroon pancakes last night, I knew we were a match made in heaven.
If you’ve ever made macaroons, you know there are a lot of eggs with very little/no flour to bind the ingredients together. This is not a complication when you plop them on a cookie sheet but when you have a macaroon pancake recipe that requires flipping?
My pancakes were the very antithesis of the above photo.
I adapted this recipe. I say adapted because the first few batches were a disaster. I was unable to flip them and most pancakes were broken into about four pieces. It was not until I added additional flour and a bit of coconut extract that they started resembling actual pancakes, not the cat’s kitty litter.
I piled the broken pieces on a plate, dreading my food-critic family’s reaction. I formulated a plan.
“You know how we were learning about when the Prophet Samuel called David to replace Saul as king when he was only a lowly shepherd boy?”
(Jamie, Hadley and Bode looked at me suspiciously.) “Yessssss.”
“Well, just remember what the Lord told him: ‘…Man looketh on the outward appearance, but the Lord looketh on the heart.’”
Got any favorite coconut recipes you’d like to share, particularly ones that do not involve flipping?
I'm a Canadian-born mom of two, former Denver Post columnist, family travel writer, editor of MileHighMamas.com and 9News contributor. Expert on all things Utah, Denver, family and travel. Lover of laughter and life. Happily married to a man obsessed with growing The Great Pumpkin. 