By the way… why do we have to explain how and when to flip pancakes in a recipe? I mean, if you don’t know when to flip a pancake by now or haven’t figured out how to take a little peek-a-roo at the bottom, then… well… I got nothing for ya.
Now I know you’ve seen over a hundred alternative flour pancake recipes out there. Fabulous. I’ve probably made about 20 different variations now. This is the best. Hands down. Closest to the real thing. Ya feel me? Now go enjoy your Sunday coconutty deliciousness of pancakes.
Nutty for Coconut PancakesPrint Recipe
- 4 eggs (yes four!)
- ¼ c full fat coconut milk (from the can! If it separated get out an old school hand held beater and whip it up!)
- 3T coconut oil melted
- ¼ c coconut flour (nutiva brand is dope)
- 1 T coconut sugar (love me the stuff from madhava)
- ¼ tsp baking powder
- ¼ tsp Himalayan pink sea salt (or whatever source of salty goodness you prefer)
- extra toppings: bananas, shredded coconut, maple syrup, toasty coconut
Mix the wet stuff in one bowl.
Mix the dry stuff in the another bowl.
Add dry to wet gradually mixing with a fork until just combined.
Plop down about a ¼ cup on a hot skillet or griddle until each side is light brown.