Coconut Pancakes

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.