And in the morning I’m making…pancakes! These pancakes are so delicious. Even with the coconut they are not super sweet, but they do have a great natural sweetness to them. They are also just as easy to make as making them from a box. I like to add honey or coconut butter to the top with some cut up strawberries and coconut flakes, but you could add any of your favorite pancake toppings to yours.
Makes 12 pancakes
Ingredients:
1½ cup brown rice flour
½ cup tapioca flour
2 tsp baking powder
½ tsp salt
2 eggs
2 Tbs coconut oil
3 Tbs coconut palm sugar
1¼ cup coconut milk
2 tsp vanilla extract
½ cup coconut flakes
Directions:
- Whisk flours, baking powder, and salt together in a mixing bowl. Add eggs, coconut oil, sugar, milk, and vanilla extract and whisk to combine. Stir in flakes.
- Heat a griddle over medium heat until a drop of water sizzles immediately. Ladle ¼ cup of batter per pancake onto the griddle. Let cook until the edges appear dry and the tops of the pancakes are filled with holes, about 7 minutes. Flip and cook until the other side is golden brown, about 2 minutes. Keep warm while preparing the rest of the pancakes.
Nutritional Facts: per pancake
255 cal; 3.7g protein; 15.7g total fat (14g sat fat); 24.4g carb; 27mg chol; 204.1mg sod; 2.4g fiber; 3 sugars
