These delicious little pancakes are packed with flavor and nutrition!
You may feel like you are cheating on your nutrition plan but rest assured you are not!
These pancakes are thin, tender, and delicious with a perfect light coconut flavor. If you are a big coconut lover I recommend topping with a small drizzle of homemade coconut syrup (I will share a simple recipe below). They are also quite delicious all on their own.
Coconut Pancakes
Makes about 10 pancakes
Ingredients
1 cup + 2 Tbs blanched almond flower
2 Tbs arrowroot or tapioca starch
1/2 tsp sea salt or Himalayan salt
1/4 tsp aluminum free baking powder
2 Tbs coconut oil
2 large eggs
2 Tbs pure maple syrup
2 tsp vanilla extract
3/4 cup full fat canned coconut milk
1/4 cup blueberries (optional)
Directions
Combine all dry ingredients in a medium sized bowl and set aside.
Add wet ingredients to a blender and blend until well combined.
Add dried ingredients to the wet ingredients in blender and lightly blend just until smooth.
Carefully fold washed and dried blueberries into batter.
Heat 1 Tbs butter, ghee, coconut oil, or avocado oil in a large pan over medium heat.
Pour 1/4 cup of batter on pan for each pancake. I recommend keeping these small as the can be a little tricky to flip when too big.
Flip after 2-3 minutes
Cook for an additional 2-3 minutes or until set in the center.
Top with butter, your favorite nut butter, pure maple syrup, coconut syrup, chopped nut, fresh whipped cream and fresh berries, bananas, or enjoy plain and simple!
Enjoy!
Coconut Syrup
Ingredients
1- 14 oz full fat canned coconut milk
1 tsp arrowroot or tapioca starch
1/4 cup pure maple syrup
1 tsp vanilla extract
Directions
Combine all ingredients, except vanilla, in a small sauce pan over medium heat.
Mix well and bring to a boil.
Once boiling, reduce heat to low and simmer 15 minutes stirring often.
Remove from heat and stir in vanilla.
Syrup will thicken as it cools.