Happy Pancake Sunday everyone! I decided today to take a break from my weekly pancake-recipe pumping and take a clue from one of the other Pancake Queens in blogland… Chocolate Covered Katie. If you guys haven’t checked out her blog, you really don’t know what you’re missing. Delectable treats with a healthy spin…so you can eat more of course!
I had a hankering for some blueberries this morning since I still have some leftover from last weekend’s trip to the farmer’s market. Luckily for me, I remembered a recent post of her’s for Blueberry Pie Pancakes!
I followed Katie’s recipe almost to a tee. Since I do enjoy the flavor of pancakes more when they are made with a bit of oil/butter, I decided to go with her recommendation to add oil to the recipe, but instead of using a whole tablespoon of oil, I subbed in 1/2 tablespoon of coconut oil and 1/2 tablespoon of ground flax. I’m assuming that the addition of the flax caused the wet ingredients to be absorbed more so I also added a couple of tablespoons more of almond milk to thin out the batter a bit.
You may remember that Tropical Traditions sent me a GINORMOUS jar of their Gold Label Organic coconut oil a few weeks ago. To tell you the truth, when I first received it, I didn’t think there was much of a difference between this one and the refined coconut oil in my spice cabinet. Wow!…was I mistaken!
Just a simple “sniff” test of the open jars and I could immediately tell a difference! My jar of refined coconut oil didn’t really have a scent at all whereas the Tropical Traditions jar smelled just like a freshly cracked coconut! The flavor that it lent to the pancakes was out of this world!
After my in depth “scientific” experiment, I decided to do a little research and see for myself what the real difference was between the two types of oil. This is what I found (taken from the Tropical Traditions website):
“When purchasing coconut oil, one must determine between “virgin” and “refined.” The determining characteristic of virgin coconut oils is that they are made from fresh coconuts, and they have the distinct aroma and taste of coconuts present. Tasteless coconut oils are probably made from copra, not fresh coconuts. There are also some oils that are made from copra that are not fully deodorized and have a taste to them. But these oils are refined also, despite marketing claims. You will be able to taste the difference when comparing with a Virgin Coconut Oil. …Virgin coconut oils start out with fresh coconuts, and do not need further refining as their natural antioxidant properties make them very stable oils.”
“Copra” is the dried meat of a coconut and since most of the time the meat is dried by unsanitary means, it must be treated and bleached in order to make it safe for ingestion, giving you your “refined” coconut oil. These oils aren’t as nutrient rich and are often hydrogenated or partially hydrogenated (think artery-clogging trans fat) whereas coconut oil made from wet milling/cold pressing as in the case of producing the Gold Label Coconut Oil, is loaded with more nutrients and naturally free of trans fat.
(I am such a visual learner):
I could seriously go on for days about this! I love learning new things, especially when it concerns a food that I am putting into my body. Needless to say, the old jar of refined coconut oil now resides in the recycling bin and the Tropical Traditions is now out on the counter for quick and easy every-day use!
Do you use coconut oil in your cooking/baking? If so, what’s your favorite recipe?