This is hands-down a chewy cookie, made so from the oatmeal and toasted coconut. It was almost difficult to distinguish the chewiness of the oatmeal from the coconut, but there is definitely a subtle coconut flavor
After we had that conversation during “Weekend Share” time (where the kids tell me all about their weekends and I tell them all about what’s coming up during the week), one of my students told me about how in his household, they call breakfast their “break-fast”
Lightly oil the surface of your pan with coconut oil, butter or cooking spray. This batter is thick, but your pancakes won't cook through if they're thicker than ½-inch, so you might need to help spread the batter out with a spatula
Add coconut, flour, and oats. Preheat oven to 350 degrees F (175 degrees C). Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth
Prepare large baking sheet with non-stick spray or line with parchment paper. And the coconut spread adds a nice flavor dimension to the cookie without knowing exactly what it is
Garnish with toasted coconut before serving. It can work, and these pancakes are proved it to me. If you are using a thicker puree, or a different type of flour, you made need to adjust things to reach the right pancake batter consistency
This year, while I’m surrounded by mounds of Christmas ornaments, dozens of singing stuffed toys, and near life-size nutcrackers, I’m thinking about baking cookies
Two of my all-time breakfast foods come together to make one yummy and filling breakfast. This is the kind of weather when I love such comfort foods as oatmeal and pancakes for breakfast
Stir together dry ingredients (oatmeal through the flaxeeds) in a large bowl. If you don't have sweet rice flour, substitute almost any flour other than coconut or almond
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