1½ cups freshly ground whole wheat pastry flour (you can use all-purpose flour and eliminate the gluten flour)
2 tablespoons gluten flour
2 tablespoons sugar
2 tablespoons shredded sweetened coconut
1 teaspoon baking powder
½ teaspoon salt
14 oz. can light coconut milk
1 tablespoon butter
1 large egg
½ cup colored jimmie sprinkles FOR THE VANILLA SAUCE
2 Tbsp cornstarch
⅓ cup sugar
⅛ tsp salt
2 cups milk
2 egg yolks, beaten
1 Tbsp butter
2 tsp vanilla
Preparation Instructions
TO MAKE THE PANCAKES
Preheat your griddle or large skillet over medium heat.
Combine the flour, sugar, baking powder, coconut and salt in a medium bowl.
In another medium bowl, combine the coconut milk, egg and melted butter.
Add the coconut milk mixture to the dry ingredients and whisk until smooth.
Fold in the sprinkles
Using a ¼ cup scoop, scoop batter onto the griddle or pan. Cook until bubbly on top and slightly brown on the bottom, about 3 minutes. Turn and cook other side until golden, about 2 more minutes. TO MAKE THE SAUCE
Combine the cornstarch, sugar and salt in a medium saucepan - not over heat quite yet.
Then combine the egg yolks with the milk.
Now place the saucepan over medium heat and slowly pour in the milk mixture. Do NOT heat it over high heat or you may cook the eggs - blech, that would be gross and you would have to start all over.
Stir constantly until the sauce is bubbly and thickened.
Remove from heat and add the butter and vanilla.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/03/coconut-vanilla-funfetti-pancakes/