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by Caitlin Saniga

If pomegranate isn't available (or you don't like the seeds), I suggest topping the pancakes with another sweet but tart fruit such as raspberries. Shredded pineapple or mandarin oranges might also work in a pinch.

For the pancakes:

  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sweetened coconut flakes
  • 1 cup light coconut milk
  • 1 1/2 tablespoons canola oil + more for the pan
  • 1 egg

For the syrup:

  • 1 cup light coconut milk
  • 1/4 cup honey
  • 1 teaspoon lemon juice

For topping:

  • pomegranate seeds*

To keep the pancakes warm while you cook up the whole batch, store them on a baking sheet in the oven at 200 degrees.

Mix the flour, baking powder, salt and coconut flakes in a medium mixing bowl. In another bowl, whisk together the coconut milk, oil and egg. Mix the dry and wet ingredients together until just incorporated.

Coat a skillet with oil and warm it over medium heat. Once the pan is hot, ladle some of the mixture into a pool. Allow the batter to cook for a minute. Use a spatula to gently lift the pancake to check whether the bottom side has cooked (it will be golden brown when it’s ready). Flip the pancake with the spatula. Allow the pancake to cook for about 45 seconds, then check to see whether the underside is cooked. Remove the pancake from the heat. Repeat the process with the remaining batter.

To prepare the syrup: Whisk together the coconut milk, honey and lemon juice.

Serve the syrup alongside the warm pancakes, and top the pancakes with pomegranate seeds or another tart-sweet fruit.

Makes 4-6 pancakes

* Don’t know how to open a pomegranate? Watch my how-to video.

Recipe adapted from: Cookie + Kate

In March we’ll post our favorite flapjack recipes as part of Lookin’ Hot, Cakes. You can find all of our pancake recipes here.

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by Caitlin Saniga

I liked this cocoa because the coconut flavor is subtle and the drink isn't overly sweet.

  • 1 1/2 cups coconut milk
  • 1 1/2 cups milk (I used 2%.)
  • 5 ounces dark chocolate, coarsely chopped or broken in pieces (I used the cheapest bar of dark chocolate I could find, Cadbury. I had no complaints!)

Mix coconut milk and milk in a small pot over low heat. Cook until simmering, about 3 to 5 minutes.

With the heat still on low, add in chocolate and stir until it’s melted and fully incorporated with the milk. Remove from heat, ladle into cups, and serve immediately.

Makes 4.

Recipe: Appetite for China

Photo: Caitlin Saniga

*During the month of January, we’ll post six hot chocolate recipes as part of Loving Cup, all of which can be found here.

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