Keep the bowl with your pancake batter warm, or near
the stove so the coconut oil doesn't harden up.
Not exact matches
I did not have grapeseed oil
so I used half olive and half
coconut oil (melted on the
stove top), I added the zest and juice of half a lemon, and topped the whole messy affair off with 1/2 teaspoon vanilla!
If you used the
So Delicious
Coconut Milk, you would want to cook it on the
stove for a while to let some of the liquid evaporate.
So I began reducing
coconut milk fat and maple syrup on the
stove down to a dreamy, dark caramel sauce that received a splash of vanilla and few dashes of salt once finished and then set aside to cool.
I've been eating more meats / fats and less carbs for a long time to
stave off diabetes, etc. (I'm 67 years old)
So when I heard about all the cancer diet approach (low fat, no meat, etc.) I ate nothing but rabbit food for awhile, and did not feel as well — I did add back some meat and my healthy
coconut oil.
This doesn't have to mean hours slaving over a
stove but if you really must use a jar of curry sauce (because throwing some spices and a can of
coconut milk in a pan is
so hard!)
I also prefer the flavor of toasted
coconut flakes,
so I lightly browned them on the
stove before I began the recipe.
The oats boil over and make a huge mess
so I finish them on the
stove with soy milk, walnuts, shredded
coconut, and cranberries.