Almond Pancakes with Toasted Coconut
INGREDIENTS
Almond Pancakes with Toasted Coconut (GF, DF)
Serves 2
2 eggs, pasture raised
1/2 tsp vanilla extract
2 Tbs maple syrup
2 tbs coconut oil, melted and cooled (plus more for the pan)
1 c almond meal
1 tsp baking powder
Pinch of salt (himalayan or sea salt)
3 tbs shredded coconut, unsweetened
Water to thin, if needed*
METHOD
In a medium sized bowl, mix your eggs, vanilla, maple syrup and coconut oil. Whisk until well combined. Next add the almond meal, baking powder, salt and stir to combine. Let sit for 10 minutes.
Meanwhile heat a skillet over medium low heat and add some coconut oil to coat. A cast iron pan works so lovely if you like a little crispness to your pancakes. Once the skillet is warmed, test the hotness with a little flick of water on the pan — it should be a nice gentle sizzle.
Now that your pan is perfectly hot, add your batter, scooping however much you need for your preferred size. You can shape the pancakes with the back of the spoon if they need a little help since this batter is a bit thick. It can be thinned out, and depending on the texture of the almond meal I may add 1 to 3 table spoons.
After adding the batter to the pan, sprinkle the top of each pancake with shredded coconut before flipping. You don’t have to add the coconut but it makes it extra. Once the edges and bottom are slightly browned, flip your pancake. It should be about 2-3 minutes per size.
Tip: keep your pancakes warmed in the oven at 300 while you cook the remaining pancakes.
Topping Suggestions: ooohh the toppings. So many choices. This one is with navel oranges from my grandmothers tree, fresh strawberries and banana slices, extra shredded coconut, cacao nibs and some crushed rose buds. Plus a little maple syrup. Other days I love this with a warm berry sauce, which I make by simmering any frozen berry in a small pot until its nice and saucy. But anything goes here! Enjoy.
Xox
