Coconut Pancakes
Serves | about 12- 15 pancakes |
Prep time | 10 minutes |
Cook time | 15 minutes |
Total time | 25 minutes |
Website | Adapted from 101 Cookbooks blog by Heidi Swanson |
Ingredients
- 400mL can coconut milk
- 2 tablespoons honey
- 1 cup whole wheat flour
- 1 cup shredded unsweetened coconut
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea or kosher salt
- 2 large eggs (lightly whisked)
Directions
1. | In a small bowl whisk together coconut milk and honey until well combined. |
2. | Combine flour, shredded coconut, baking powder and salt in a mixing bowl. Add coconut milk and honey mixture and mix until just combined. |
3. | Add a 1/2 cup of the coconut mixture to the whisked eggs, stir unil combined and add the mixture back to the remaining coconut mixture. Stir until just combined. |
4. | Over medium heat, pour about 1/4 cup of the batter into a non-stick pan for each pancake. Once the edges started bubbling, it's time to flip - about 60-90 seconds per side. |
5. | Serve with maple syrup, fresh fruit and or yogurt. |