I get a little choked up about this song. Sure it's got this snappy tune and upbeat tempo but the message is profound. There's going to be days when you really, really wonder what it's all about - if there isn't maybe a little or a lot more waiting for you out there. Patience, child. Patience. "There'll be days like this." Or weeks. Or months. When the song says "someone will look at me like I'm looking at you one day," I think it's assumed she's talking about how the girl looks at this Billy Joe guy, who apparently isn't returning her affection. But, being a mom, and having five fantastic children, I can truthfully say that all mamas want their sons and daughters to find a companion who looks at them the way SHE, the mama, does - sees the wonder of their being and adores them for the unique individual they are. Someone who will cherish their existence as she has from day one. Well, I can safely say that that's what THIS mama hopes for. "Don't you worry now!" Patience, child. Patience.
Last fall, when I started writing this blog, I was always trying to get people to brainstorm with me for ideas for recipes I could share. My son and daughter-in-law were here for a visit and my daughter-in-law and I had some great fun coming up with ideas. Today's post is one of them!
With Mother's Day looming around the corner I thought I'd start sharing ideas for meals you could make for your mama! I'm starting out with breakfast - in bed or out!
Erin and I thought of these pancakes - a tribute to Almond Joy candy bars. Yum! I've taken a basic buttermilk pancake recipe and doodled them up a bit. I've added some coconut flour to the mix along with mini chocolate chips and almond extract. I then toasted some shredded coconut in the oven at 350 degrees for about 6 minutes on a sheet tray, stirring after each minute. I also toasted some sliced almonds in a sauté pan on the stove top, stirring frequently. The thing with toasting nuts (this includes coconut) is that when you're done toasting you have to remove them from the hot pan immediately. They will continue to cook as they are very thin and have a fair amount of fat in them. You could remove them from the heat of the oven or stove top, set them aside, and then turn around only to find they've burned! Remove them from the heat source AND the pan - onto a cool plate.
Our brainstorming on this recipe was probably the result of going to a local mercantile and finding a jar of this:
Being able to add another layer of the almond flavor really amps the whole Almond Joy experience!
You can probably find the coconut flour in the baking section of your grocery store - or find a store that carries the Bob's Red Mill brand of products. Or you can order some here from my Amazon store. I store mine in the freezer. I also use coconut flour to dust my fish. That recipe will be coming shortly!
So, with plenty of time to get your ingredients together, consider making this for your mother's breakfast or brunch. Let me know how they turn out! Warning: serving this may be followed by episodes of hugs and kisses!
Coconut Almond Buttermilk Pancakes with Chocolate Chips
Printable Recipe Card
1 c. all-purpose flour (130 g)
1 c. all-purpose flour (130 g)
1/4 c. coconut flour (30 g)
1 T. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
1/2 t. almond extract
2 T. vegetable oil
1 1/2 c. buttermilk
1/2 c. mini chocolate chips
1 c. shredded coconut, toasted
1/2 c. sliced almonds, toasted
1 c. almond syrup, heated
Whisk together the dry ingredients - flours through the salt - in a large mixing bowl. In a separate bowl, combine the egg, almond extract, vegetable oil, and buttermilk. Add the wet ingredients to the dry and stir just until combined. Stir in the chocolate chips.
Heat a non-stick griddle until a splash of water skittles across the top. Ladle or pour the pancake batter into rounds the size of a large grapefruit. When bubbles start to appear on the surface and pop, flip the pancakes and cook the other side until golden brown.
Stack pancakes on a plate and butter each layer. Pour the heated syrup over and sprinkle the top with the toasted coconut and almonds and a few extra mini chocolate chips.