I’m loving citrus right now. This is really the first year I’ve taken advantage of it, because for so long I thought that since I didn’t like eating oranges and grapefruits and such out of hand, it meant that there was no reason to buy them. Not true! There are so many uses for citrus fruits even if, like me, you don’t love them for snacking. Lemons, in particular, are endlessly useful. Meyer lemons, which are plentiful this time of year, are pretty rad. They’re super sweet—some taste just like lemonade. They’re bright and fresh and feel so summery.
So why not pair them with coconut for tropical deliciousness? Tonight was breakfast for dinner night, but regular pancakes sounded unremarkable. Lemon pancakes sounded slightly more interesting. Meyer lemon coconut pancakes? Fantastic. Of course, you can use regular lemons when Meyers aren’t in season. These pancakes are simple to throw together, and even if you don’t care for lemons or coconut, you can simply leave both out for some tasty multigrain pancakes.
The first step is to zest and juice your lemons and mix with your milk. Let that sit and thicken for a couple minutes while you throw your dry ingredients together.
Throw your oats in a food processor or blender and provess until finely ground.
Transfer to a mixing bowl. Add your flours, baking powder, baking soda, and salt.
Add 1 Tablespoon of your melted coconut oil, agave, eggs, and vanilla to your milk mixture. Whisk until combined.
Make a well in your dry ingredients and pour in your wet mixture. Mix until just combined, then stir in your coconut. Let the batter rest for 5 minutes.
Brush the remaining coconut oil on your preheated griddle or pan. Using 1/4 cup batter for each pancake, drop the batter on the griddle. Cook over medium heat for about 2 minutes until bubbles appear, then flip and continue to cook until golden brown, about 1 1/2 more minutes. Brush with oil as needed between batches.
Feel free to sprinkle on some a little more coconut or dust with a little powdered sugar before serving.
Garnish with some lemon slices if you’re feelin’ fancy.
Dense, moist, nutty, lemony, citrusy, delicious. Dig in!
Meyer Lemon Coconut Pancakes
Heavily adapted from America’s Test Kitchen
Makes 15 pancakes (5 servings)
2 cups 2% milk
Juice of 2 Meyer lemons
Zest of 2 Meyer lemons
1 1/2 cups rolled oats
1/2 cup all-purpose flour
3/4 cup white whole wheat flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon + 2 teaspoons coconut oil, melted and divided
2 Tablespoons agave nectar
2 large eggs
3/4 teaspoon vanilla extract
1/2 cup sweetened, shredded coconut
- Whisk the milk, lemon juice, and lemon zest together in a bowl and let stand 5 to 10 minutes.
- Process the oats in a food processor or blender until finely ground. Transfer to a large mixing bowl. Add flours, baking powder, baking soda, and salt.
- To the milk mixture, add 1 Tablespoon of coconut oil, agave, eggs, and vanilla, and mix until combined.
- Make a well in the center of the flour mixture and pour in the milk mixture. Whisk until just combined. Stir in coconut. Let rest for 5 minutes.
- Heat a griddle or 12-inch nonstick skillet over medium heat. Brush the surface with a thin layer of the remaining coconut oil. Using 1/4 cup batter per pancake, add the batter to the griddle or skillet and cook until bubbles form, about 2 minutes. Flip and continue to cook until golden brown, about 1 1/2 more minutes. Repeat with the remaining batter, brushing the griddle or skillet with oil between batches as needed.
Per serving (3 pancakes)