Coconut Breakfast Pancakes Recipes

COCONUT PANCAKES RECIPE

Steps:

• In a medium mixing bowl, mix together the dry ingredients.
• In a separate bowl, whisk together the liquid ingredients.
• If the coconut oil solidifies in contact with cold ingredients, let it warm up to room temperature for a few minutes or microwave briefly in 30-second intervals until it melts.
• Pour the wet ingredients into the dry and stir until combined. If using an electric skillet, heat it to 350 degrees F. Otherwise, heat a heavy cast-iron skillet or nonstick griddle over medium-low heat.
• If necessary, lightly oil the cooking surface with additional oil or cooking spray.
• Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and flip.
• Cook on the opposite sides for 1 to 2 minutes or until lightly golden brown.
• Repeat the process with the remaining batter, adding more oil as needed.
• Serve the pancakes immediately or keep warm in a 200 degree F oven.

COCONUT FLOUR PANCAKES

Steps:

• Sift the coconut flour, baking powder, salt and baking soda into a medium bowl.
• Vigorously whisk the eggs and egg white in a large bowl until combined and just starting to foam on the surface, about 1 minute. Whisk the coconut milk and Greek yogurt in a separate glass measuring cup or a small bowl until combined. While whisking, add the coconut milk mixture, maple syrup, coconut oil and vanilla extract to the eggs and whisk until combined and bubbly.
• Fold the flour mixture into the egg mixture until just combined (it's OK if there are some lumps).
• Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Making 2 pancakes per batch, pour 1/4 cup of the batter into the skillet for each pancake and top with toasted coconut flakes if using. Cook until the bottom is golden brown and the edges are just beginning to set with some small bubbles forming, 2 to 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, about 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more coconut oil as needed. Serve with butter, syrup and more toasted coconut.