Yesterday, I made a cake and in the frosting I used Lite Coconut Milk but only a tablespoon.  Now, I have a full can and have no idea what to make with it.  My first inclination would be to make something Indian since I equate Coconut Milk with curry.  I know that it is used in so many other ways nowadays so I put on my thinking cap.  

My boys requested pancakes for breakfast so I started adapting Mark Bittman’s “How to Cook Everything” basic pancake recipe.

BREAKFAST – Coconut Milk Pancakes

Mix dry ingredients in a bowl with a whisk-

1 cup whole wheat or white whole wheat flour

1 cup white flour, unbleached

1 Tbsp. baking powder

½ tsp. salt

2 Tbsp. sugar

Mix wet ingredients together-

2 eggs

1 ½ cups of Lite Coconut Milk (I used Trader Joe’s)

2 Tbsp. Chia seed gel (check out recipe under Introducing or omit with no problems)

1 tsp. vanilla

Mix gently, the wet into the dry.  See the Chia seeds?  You cannot taste them and they disappeared in the pancakes – I promise!

Alton Brown (from Food Network) says to make sure your pan is hot.  Test with a bit of water, that should dance in your pan before attempting to cook your pancakes.  I spread the bottom with a bit of butter but wiped most of it out.  I have old pans that are no where near non-stick!

Yes, I sprinkled mini chocolate chips on half of my pancakes.  Two of my boys are pro-chocolate chips in their pancakes and one is against it.  Zack prefers to eat his mini chocolate chips sprinkled on top of the whipped cream he puts on his pancakes.

Breakfast is served.  I ate one and it tasted a bit spongier than normal but otherwise had no trace of Chia seeds or coconut flavor.  The boys ate them and did not comment one way or another.  I asked how they were and they all said, “Good.”  Okay… I am happy to use up my extra coconut milk and found that this works just as well as regular milk.