It's Monday and If you've got the rainy day blues we have a recipe for you! This one is really simple and quick to make. Here's to breakfast in bed, the best way to shake those blues. - Chef Frohne
Sweet Potato Coconut Pancakes
Yields 6 pancakes
- 1 bag of Forage South's Sweet Potato Biscuit Mix
- 2 cup of buttermilk
- 1 cup of toasted coconut
- Maple Syrup for Drizzling
Add biscuit mix and 3/4ths of the toasted coconut to a bowl. Mix well. Add buttermilk and mix until a smooth batter is formed.
Heat a non stick pan over medium heat and add a knob of butter. Pour about 1/2 cup of batter into the pan. Cook 2-3 minutes on each side until pancakes are golden brown. Repeat this process with remaining batter.
Divide the pancakes between two plates, drizzle with maple syrup, and sprinkle with the remaining toasted coconut. Enjoy!