Coconut Grapefruit Pancakes

coconut grapefruit pancakes

Holy cow. Yesterday was not the best day in the world. Some of you probably noticed that the site was down. ALL. DAY. Ugh. Deep-down database issues required some serious chats with the hosting gurus — luckily they worked some magic and had everything back up last night! I really spent most of the day in horror thinking I had lost everything from the past year. Not fun… [Edit: AND AGAIN THIS MORNING! THE INTERNET WANTS TO KILL ME!]

But we’re back — with minimal work to do to get back up to speed! Thanks for your patience — and sorry if you were inconvenienced yesterday!

coconut grapefruit pancakes

If you’re really bummed out about the lack of Kitchen Paper on the interwebs yesterday, you should probably make these pancakes ASAP: they’re pretty darn incredible. I made these last week on a morning where I was on my own for breakfast — Derek is the official breakfast-maker here, except for pancakes, but he hates coconut! Silly boys.

grapefruit coconut pancakes

These were inspired by a recipe in the Joy the Baker Cookbook,which is HIGHLY recommended. Especially if you like pancakes. Citrus + coconut = a truly tropical breakfast experience.

The key to these pancakes is zest — lots of it. Zest, grapefruit juice, flakey coconut, and coconut oil. I’m not kidding: these are seriously great pancakes!

coconut grapefruit pancakes

Coconut-Grapefruit Pancakes
 
Prep time
Cook time
Total time
 
Recipe:
Serves: 2
Ingredients
  • 1 cup flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ⅔ cup sweetened shredded coconut
  • 2 Tbsp sugar
  • 2+ Tbsp grapefruit zest (I may have used more like 3)
  • 1 egg
  • ¾ cup buttermilk
  • ¼ cup grapefruit juice (fresh squeezed!)
  • 2 Tbsp coconut oil, melted, plus more for griddle
  • extra coconut, grapefruit, and maple syrup for topping
Instructions
  1. Combine the flour, baking powder, baking soda, salt, and coconut in a bowl.
  2. In a separate bowl, with clean fingers, pinch the zest and sugar together until fully incorporated. Add this to the flour mixture.
  3. In a separate bowl, beat the egg into the buttermilk, then add the grapefruit juice and melted coconut oil.
  4. Combine the wet and dry ingredients, and let the mixture sit for 5 minutes while you heat up the griddle. Also heat the oven to 200F and place a baking sheet in, to keep pancakes warm as you cook.
  5. Over medium heat, melt coconut oil and cook pancakes until golden brown on each side. Keep them warm in the oven until you’re done cooking, then serve with topping of your choice!

 

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