Coconut Pancakes
- Level: Easy
- Yield: 12 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 127
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 34
- Sodium
- 169
- Total: 40 min
- Active: 40 min
Ingredients
1 cup all-purpose flour
1/2 cup coconut flour
1/4 cup almond flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
3/4 cup oat milk
3/4 cup water
1/2 cup unsweetened coconut-milk yogurt, plus more for topping
2 tablespoons coconut oil, melted, plus more for the pan
Berries, toasted coconut flakes and maple syrup, for topping
Directions
- Preheat the oven to 250˚. Whisk the all-purpose, coconut and almond flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs, oat milk, water, coconut yogurt and coconut oil to the well; stir to make a slightly lumpy batter.
- Heat a large nonstick skillet over medium heat; brush with coconut oil. Add 1/4 cupfuls of batter to the pan, leaving room for the pancakes to spread. Cook until the pancakes are puffed, the edges are set and the bottoms are browned, 4 to 5 minutes. Flip and cook until browned on the other side, 1 to 2 more minutes. Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter, adjusting the heat if the pancakes are browning too quickly.
- Top each serving of pancakes with more yogurt, berries, toasted coconut and maple syrup.