Coconut Pancakes (gluten Free) Recipe
Fresh Berries | Butter | Maple Syrup | Haupia Cream | Toasted Coconut
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Ingredients
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Pancake Batter
Toppings
Method
Pancake Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the coconut flour, baking powder, and salt until well combined.
- 2
Combine Wet Ingredients
In another bowl, beat the eggs and then mix in the coconut milk, honey (or maple syrup), and vanilla extract until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter rest for 5-10 minutes.
- 4
Cook Pancakes
Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 2-3 minutes until golden brown.
Serving
- 5
Plate and Serve
Stack the pancakes on a plate, top with fresh berries, a dollop of butter, a drizzle of maple syrup, haupia cream, and sprinkle with toasted coconut flakes. Serve warm.
