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30 min
30 min
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After spending a week in Costa Rica, drinking coconut water every morning, I woke up today with a craving for coconut pancakes. I made the batter using coconut flour, toasted coconut flakes, and shredded coconut. The result was super balanced, not too sweet, and worked perfectly with maple syrup. These pancakes are so easy to make, they take less than 30 minutes from mixing to eating. Weekend breakfast is so fun!
Cut the toasted coconut flakes into small pieces. I prefer not chopping them into powder, so you get a crispy texture in your pancakes.
In a bowl, mix the flours, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the coconut milk, melted butter, egg, and squeeze a little bit of lemon juice. Mix well until homogeneous.
Add the wet ingredients mixture to the dry one and mix just until combined. We don’t want to over-mix the batter, which will result in dense-hard pancakes.
Add in the chopped toasted coconut flakes and fold them into the batter.
Heat up a pan on medium heat. Add a teaspoon of butter and coat the whole pan.
Add a big spoon/ladle of batter to the pan, once you see bubbles form on top, flip and cook on the other side.
Serve with lots of maple syrup and sprinkle some shredded coconut on top.
Enjoy with your lovers!! YASSS!
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