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 mixing bowl, combine coconut flour, baking powder, and salt.
- 2
Mix Wet Ingredients
In a separate bowl, whisk together the eggs, coconut milk, honey (or maple syrup), and vanilla extract until smooth.
- 3
Combine Mixtures
Pour the wet mixture into the dry ingredients and stir until just combined. Let the batter sit for about 5 minutes to thicken.
- 4
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
- 5
Serve
Serve warm with a pat of butter, maple syrup, fresh berries, haupia cream, and toasted coconut on top.
