Coconut-Almond Pancakes

Posted by joe rignola on Sunday, December 9, 2012
Basic Recipe

1/3 cup coconut flour
1/2 cup almond flour
 4 eggs
1/2 cup coconut milk
about 1/2 cup water (more or less for desired consistency)
1/4 tsp. baking powder
1/4 tsp. sea salt
1 tbsp. maple syrup
1/2 tsp. vanilla

Combine dry ingredients and mix well to remove clumps. Add wet ingredients and blend well with a whisk.

Melt  2 tablespoons coconut oil in large pan over medium/low heat. Use a ladle to pour 4” pancakes into pan. Cook approximately 5 - 8 minutes on each side or until outside is medium brown and inside is fully cooked.

Serve with grass-fed butter, maple syrup or, if you really want to go crazy, fresh, raw, grass-fed ice cream!


Variations

Blueberries-Coconut Pancakes

Add:      • 3/4 cup frozen or fresh blueberries
             • 1/4 cup shredded coconut


Chai Spice Pancakes

Add:     • 1 tsp. cinnamon
            • 1/2 tsp. nutmeg
            • 1/2 tsp. ginger
            • 1/2 tsp. cardamom

Follow same directs as above.


Tags: pancakes  coconut  grass-fed ice cream  blueberry  chai