Coconut Pancakes

Wet Ingredients

• 2 tbsp. melted coconut oil (and more for cooking)

• 1 batch of flax egg (1 tbsp. ground flax meal + 2 1/2 tbsp. water) or 1 egg

• 3 tablespoon maple syrup, honey, or liquid sweetener (more if you like)

• 250 ml (1 cup) coconut milk

• 1 tsp. vanilla

Dry Ingredients

• 1/2 cup (55 grams) shredded coconut

• 1/2 cup (55 grams) ground oat flour

• 1/2 cup (55 grams) almond flour

• 1 1/2 tsp. baking powder

• 1/4 tsp. sea salt 

Prepare the flax egg in a small bowl. Set aside. Add shredded coconut to a blender and pulse a few times to grind it into a rough flour. In a bowl add the coconut and the rest of the dry ingredients. Mix well.

In a separate bowl add the wet ingredients including the flax egg. When well combined add the wet to the dry ingredients. Let it sit for a minute and add more coconut milk if the batter is too thick. It should be semi-thick but pourable. Taste and adjust sweetness as needed.

Heat a non-stick pan on medium and when hot pour 1/3 cup of the batter on the pan. Use a little coconut oil to fry. Cook till brown on both sides and serve with fruit, maple syrup, or whatever you like!

If there are leftovers; these freezes really well! Just reheat in the oven or toaster!