Paniolo Pancakes

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When you’re self employed as we are, you may find that there is no ebb and flow of the week. No Monday got to go to work blues, no “hump Wednesday” or, yay! It’s finally the weekend! We get days off when we don’t have any “wing emergencies “, or maybe the day after we ship new stock to one of our Renaissance Festival shops.

Otherwise it’s pretty easy for us to forget which day it is, so today I thought it would be fun to give a little more significance to Saturday morning by making a special breakfast.

I like messing with waffle and pancake recipes . I used to make everything from scratch and still do from time to time, but when I don’t have a lot of time I cheat!

This recipe is made using Gluten Free Bisquick mix, which I love adapting and it’s ready to go!

Paniolo Pancakes   (for two)

You will need:

1 cup Bisquick mix

1 cup toasted coconut

½ cup plain yogurt

½ cup milk

2 tbsp melted coconut oil

2 eggs separated

Fresh fruit cut up, my favorites are pineapple & papaya, or you could go with whatever is seasonal.

pancakes 1


Start by toasting the flaked coconut on a cookie sheet in oven 350⁰ be sure to check and stir it often (it toasts pretty quickly)!

Whisk together:  yogurt , milk, egg yolks, & coconut oil.

Add to this mixture the Bisquick and toasted coconut  (add a little more milk if it seems super thick).

Beat egg whites until soft peaks are formed.  Whisk half of the whites in with the other mixture, then gently fold the rest in.


pancakes 2

Now you can start making pancakes!  Get the griddle warming ( I love cast iron!) and add some coconut oil so your pancakes won’t stick.

Ladle a dollop of batter on the griddle, don’t make them to big or they might be hard to flip. Cook them under medium heat until the bottom is golden brown and tiny moon craters are forming on the top side.

Flip and wait again until that side browns and then flip once more onto a plate!


Serve with fresh fruit and yogurt.


pancakes #3




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