2 Eggs 2 tbsp coconut oil (melted) 2 tbsp coconut milk coconut milk (I replaced with water)
2 tbsp sifted coconut flour 1 tsp sugar (I omitted, but I suppose you could use stevia) 1/8 tsp salt (I used Himalayan salt) 1/8 tsp baking powder
DIRECTIONS – Blend wet ingredients together – Combine dry ingredients and thoroughly mix into batter. It will be quite wet, but will dry out as the pancakes cook. – Heat pan and use a couple tbsp of coconut oil to fry pancakes – Use a tbsp to scoop out batter and add to pan. My advice is not to make the pancakes too big. – Flip the pancakes when the underside looks nicely golden and the outer edges of the uncooked side begin to dry. – This recipe should make about 6-8 little (but filling) pancakes
This great recipe comes from the book Cooking with Coconut by Bruce Fife
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