Well, I took the plunge. I entered Pinterest World, Facebook
World and Google+ World– all in the same week. Be patient with me as I figure out how to get
the ‘follow’ buttons looking good on this site…. as I write this I am not too
pleased with how the buttons look over there on the right hand margin. I am my
own IT guy, which means trial and error.
At first I could not for the life of me figure out what the
big deal with Pinterest was….. now I am totally hooked. I have all kinds of
great recipes and food ideas pinned on my boards. And I totally cleaned out all
the bookmarks I had hidden on my toolbar up there. So pretty to see all that
great stuff pinned all together in one spot! Love it!
As far as Facebook goes – I already had a personal FB page
where I used to post all my food stuff…. Now I have a brand new and very shiny ‘Tracy’s
Living Cookbook Facebook Page’ where you can find and follow me.
Google+ is a foreign field to me so far, but I am willing to
learn. Who is using it already? Can you send me some tips??? Is it simple a
copycat of Facebook? I certainly have met some great people over there!
In other techie news, I am no longer writing for Mlive, but I have lots of great recipes over there. I decided to keep the Mlive icon here on Tracy's Living Cookbook, so you can always reference my stuff over there.
In other techie news, I am no longer writing for Mlive, but I have lots of great recipes over there. I decided to keep the Mlive icon here on Tracy's Living Cookbook, so you can always reference my stuff over there.
Anywho….. these Coconut and Banana Pancakes are something I
have had bookmarked for months and are now pinned. I originally found them here and only tweaked
them a tiny bit. So very good! Made
about 15 big pancakes.
Here’s what
you need:
1 can (14.5
oz) lite coconut milk
½ C
shredded, sweetened coconut
1 C flour
3 t baking
powder
½ t salt
2 eggs,
beaten
2 T brown
sugar
2 T
unrefined coconut oil, melted and cooled
1 t vanilla
(I always use pure vanilla)
Bananas
Here’s what
you do:
Whisk the
eggs, brown sugar, vanilla and cooled oil. Add in the milk and coconut. Mix
till blended. Add in the flour, baking powder and salt. Blend but do not over mix.
Fry on a hot
skillet in a tiny bit of coconut oil. You can see that I add the sliced bananas
on the first side of the pancake right at the beginning of the cooking process.
When you flip them over, the bananas cook and get very sweet and soft.
Serve with
real maple syrup and a sprinkling of chocolate chips (my kids like pancakes
this way)
(printable recipe)
One Year Ago: Mrs. K's Famous Mexican Casserole (a funny name for a great dinner)
(printable recipe)
One Year Ago: Mrs. K's Famous Mexican Casserole (a funny name for a great dinner)
These look like they turned out great. Love the addition of bananas, too - very tropical!
ReplyDeletePINTEREST IS RUINING MY LIFE! (i love it, though)
ReplyDeletePinterest is a time suck but I do admit I indulge :)
ReplyDeleteLovely pancakes!
Hey Tracy, great post, love your personality. I love pancakes this is a good recipe. Thanks for sharing.
ReplyDeleteYay...will hook up with you on FB, Twitter and Pinterest today!! I just received a jar of the virgin coconut oil from Tropical Traditions, so I'm looking for ways to use it. I'm pinning these to make with some of it!!
ReplyDeleteOh these look good - so fluffy looking - super flavors
ReplyDeletemary x