Toasted Coconut Pancakes

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 2 cups Coconut milk beverage

• Condiments

  • 1 Butter and coconut syrup

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tbsp Coconut sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 2 cups Whole wheat flour, white

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1 cup Coconut, sweetened

Found on twopeasandtheirpod.com

Description

Ingredients

• 1 cup shredded sweetened coconut
• 2 cups white whole wheat flour (can use all-purpose flour)
• 2 tablespoons coconut sugar (can use brown sugar)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups coconut milk beverage, in the carton, not canned (can use almond milk or buttermilk)
• 2 large eggs
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• Butter and coconut syrup, for serving, if desired

Directions

• Preheat the oven to 325 degrees F. Evenly spread out the coconut on a large baking sheet. Bake for 5-7 minutes, stirring once, until coconut is slightly toasted. Remove from oven and set aside. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together milk, eggs, coconut oil, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/3 cup of batter onto heated skillet. Sprinkle pancakes with toasted coconut. Cook until surface of pancakes have some bubbles and a few have burst, about 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, about 2 minutes more. Continue making pancakes until the batter and toasted coconut is gone. Serve warm with butter and coconut syrup, if desired.