To celebrate summer we hosted creator, Hailey Falk, at Postcard Cabins Mount Adams outside of Portland. She took some time to get creative and find a fun twist on the classic stack of pancakes, and made these summery Toasted Coconut Guava Pancakes. Read on for the recipe.
Ingredients:
Pancake Batter:
- 1 cup Flour
- 1 cup Coconut Milk
- 2 eggs
- 1 tsp baking powder
- 1 tbsp butter
- Splash of Guava Nectar Juice
Toppings:
- 1 ½ cup heavy whipping cream
- ¼ cup Guava Nectar Juice
- ½ cup shredded coconut
Instructions:
- Mix flour, coconut milk, eggs, and baking powder in a bowl until batter is evenly mixed.
- Add a splash of guava nectar juice into batter.
- Heat a non-stick frying pan over medium heat and add butter to coat pan.
- Add a heaping tablespoon of batter into the pan for each mini pancake.
- Cook pancakes for 2-3 minutes each side until golden brown.
- For the whipped cream, mix the heavy whipping cream in a bowl until stiff peaks form.
- Add ¼ cup guava nectar juice and fold carefully into whipped cream.
- Toast shredded coconut flakes in frying pan over medium heat for 1-2 minutes until golden brown
- Top cooked pancakes with whipped cream and toasted coconut to serve!
How will you be enjoying some sweet moments in nature this summer?
I am exploring new hikes in the Pacific Northwest to witness all of the changes that the seasons bring.
How did you recharge on your escape to nature?
During my stay, we spent ample time lounging next to the large window looking out into the tall trees. We spent time away from our screens to walk among the trees, play card games, and have great conversations.