Quadruple Coconut Pancakes
Coconut is one of those things you love or hate. In my world the more coconut in a recipe the better! These pancakes are light and flavorful, the coconut flavor is just right with the use of the coconut butter, coconut sugar provides just the right sweetness.
Ingredients
- 1 ½ cups all-purpose flour
- 3 TSP baking powder
- 1 TSP sea salt
- 1 large egg
- 1 TSP vanilla extract
- 1 1/3 cup coconut milk beverage – can substitute with cows milk, rice milk, etc.
- 2 TBSP Coconut oil (for frying pancakes)
- 3 1/2 TBSP Coconut butter (pulverized desiccated coconut)
- 2 TBSP coconut sugar
Directions
In a large mix bowl mix the dry ingredients (flour, salt, baking powder, sugar). Melt the coconut butter in a small glass bowl (about 20 seconds in a microwave). It is best to have the coconut milk beverage and the egg as close to room temperature as possible as the coconut butter will thicken up the batter some if the other ingredients are cool. Mix in the egg, coconut milk beverage, vanilla, and melted coconut butter. Add additional milk in order to thin batter to the desired consistency. Heat a griddle or skillet up to a medium temperature. When the griddle is up to temperature scoop 1 TSP of the coconut oil onto the griddle and allow to melt before pouring batter on. If the batter is slightly thick flatten out the pancake batter on the griddle with the back of a spoon. Cook until golden brown and flip. Serve with sliced bananas or strawberries and top with your Barefoot & Chocolate spread of choice or a touch of honey.