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?
omg. i’m visiting you for pancake sunday one of these days! i’ll bring the rhubarb 🙂 seriously though, that looks amazing! i loveeee coconut oil
Well it looks like I know what I’m having for dinner tonight 😀 I still can’t give up my beloved oatmeal breakfasts in favor of pancakes, but I’m definitely a fan of breakfast for dinner… especially when they involve blueberries and coconut. I actually do most of my baking with coconut oil, even if the recipe doesn’t call for it – I just love the subtle flavor that it can add to a lot of baked goods, and sautéing veggies in it makes them taste absolutely AMAZING.
Never used coconut oil, but those pancakes look absolutely amazing. The filling in the middle looks great too! 🙂
I have lots of blueberries ready for blueberry pancakes tomorrow morning, or a smoothie bowl. I have yet to decide, as always your pancakes look awesome!
I see your link within is working 😉
YES! Thank you soooo much Matt!
great minds think alike – i just tried katie’s blueberry pancakes today, too! theyre awesome – so thick and fluffy. i just can’t wait until i have fresh blueberries to make them with vs. frozen. and i definitely need to follow your lead and add coconut oil next time!
speaking of coconut oil…i’ve only ever tried spectrum and tropical traditions. i enjoyed them both, but all the info you gave is really interesting. now i know to be careful before just buying any old coconut oil! (…which I don’t think I’ll be doing too soon, considering the size of this trop. traditions jar! lol)
I know! When it came in the mail, I was so surprised! It’s gonna last forever!
I think I may try the recipe with raspberries next…well, as soon as I get my lazy bum to the store to get some that is! I’ve been craving them for more than a week!
When I was little and heard “above the fruited plain” for the first time, in my head it was “fruited plane,” complete with vision of a propellar plane decorated with fruit pictures. 🙂
Hahaha! Too funny!
These pancakes look deeeelicious! I lovee coconut oil and pretty much use them in all my baking under 350 degrees. They make any baked good (even the mess up ones) smell amazing!
one of my favorite bloggers recreating another one of my favorite bloggers recipes? love this!!!
I’ve been on a huge pancake kick as of late (though you wouldn’t know from my blog. For some reason my desire to photograph meals has been non-existent as of late. Bad blogger alert!). Definitely will keep this in mind 🙂
Been there…I don’t know what it is! Sometimes I’m really good about photographing everything and then other times, the thought never even crosses my mind…well, until my plate is practically licked clean! lol
GAAH, these pancakes look amazing. Can I come over for breakfast? 😀
I LOVE roasting my vegetables in coconut oil. Also, any sweet baking that uses a solid fat. My oatmeal cookies are so good with it!
These pancakes are stunning!! I made them for my friends a few weeks ago, and they fell in love with them!
I use coconut oil every single day! I lovelovelove it! I use it as a moisturazer too, my legs have never been softer!
Gorgeous pancakes 🙂 Love the coconut/blueberry combination!
I love braising kabocha squash + Tuscan kale in coconut oil, garlic, fresh ginger, and a touch of soy sauce + water, then adding coconut butter at the end. It’s a double hit of savory coconut goodness.
Oh my gosh, Evan! That sounds incredible! I need to get some kale!
I highly recommend it 😉
Who are you talking to? I use coconut for ALL my cooking (ok, not exactly all, but you know what I mean!) 🙂 It’s simply the best 🙂
I’m with you sista– just got that same exact coconut oil jar in the mail– here’s to lots of baking!
mmm love the looks of your pancake parfait! 😉 i’ve been meaning to try coconut oil for some time now!
Pancake parfait! LOVE it! Just make sure you get a good quality brand coconut oil, preferably organic and unrefined…otherwise it just isn’t worth it! Oh, if I had only known this years ago!
You have me drooling over those pancakes!! I’m coming to your house for breakfast 😉
Your pictures are so dang good, Heather! And those pancakes couldn’t look any tastier. Hope you had a great 4th of July!
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