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Crunchy Kettle potato chips smothered in from-scratch clam chowder, topped with caramelized pork belly lardon & green onion

Serves 2, Makes 6 pancakes


For the Pancakes:

3/4c unsweetened shredded coconut

3/4c gluten free flour

3tbsp coconut sugar

1tsp baking powder

1/4tsp salt

1 egg

1/2c (2 shooters) coconut rum (I used Malibu)

1/2c coconut milk, or almond

1tbsp melted coconut oil, or olive oil

1/4tsp coconut extract, or almond works great too

Canola oil


For the Tropical Salsa:

1 large or 2 small kiwi, peeled & diced small

5 strawberries, diced small

1/4c maple syrup


Preheat the oven to 400 degrees and spread out the coconut on a parchment-lined baking sheet. Toasted 1-2min until golden brown. Let cool.


In a medium-sized bowl, stir together the gluten free flour thru salt. In a separate, small bowl, whisk together the egg thru coconut oil. Combine the wet ingredients into the dry then fold in 1/2c of the toasted coconut.


Heat a drizzle of canola oil in a large pan over medium heat. Dollop in about 1/4c of batter into rounds into the pan and cook a few min until bubbles form on the surface. Flip and cook another few min until golden brown on both sides. Repeat with remaining batter.


While the pancakes are cooking, toss together all salsa ingredients along with the rest of the toasted coconut. 


Serve tropical salsa atop coconut pancakes!