Toasted Coconut Pancakes
Ingredients
Coconut
-
¾
cup
shredded unsweetened coconut
-
2
Tbsp
coconut sugar
Dry Ingredients
-
1½
tsp
baking powder
-
1
pinch
sea salt
-
1
cup
spelt flour
-
2
Tbsp
rolled oats or oat flour
Wet Ingredients
-
1
Tbsp
flaxseed meal
-
2½
Tbsp
water
-
2
Tbsp
melted coconut oil
-
1
Tbsp
maple syrup or agave nectar
-
1
heaping cup
coconut milk beverage
Instructions
- Preheat the oven to 350°F (176°C) and arrange shredded coconut on a baking sheet.
- Prepare the flax egg by mixing flaxseed meal and water in a small bowl, and let it rest for 5 minutes.
- Bake the shredded coconut for 3-5 minutes until slightly toasted, stirring once.
- Blend the toasted coconut with coconut sugar in a food processor and set aside.
- In a large mixing bowl, combine the coconut mixture, baking powder, sea salt, spelt flour, and oats. Whisk to combine.
- In another bowl, whisk together the flax egg, coconut oil, maple syrup, and coconut milk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Adjust the consistency with more coconut milk if needed.
- Let the batter rest for 5 minutes while preheating a griddle to medium heat.
- Grease the griddle with coconut oil and pour ¼ cup of batter for each pancake, sprinkling with coconut and coconut sugar.
- Cook until bubbles appear, then flip and cook for another 2-3 minutes until fully cooked.
- Serve with vegan butter and maple syrup or toasted coconut.
Nutrition Facts (estimated)
Servings
6 pancakes
Calories
171
Total fat
11.4g
Total carbohydrates
15.2g
Total protein
1.8g
Sodium
44mg
Cholesterol
0mg
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