Ingredients
300 ml coconut milk
120 gr white flour
20 gr coconut flour (can be substituted with any other flour)
50 gr sugar
25 gr toasted coconut flakes
25 gr melted butter
8 gr baking soda
8 gr baking powder
5 gr salt
1 free range egg
A little squeeze of lemon (to activate the baking soda)
Maple syrup
1 tsp butter
Directions
Step 1
Cut the toasted coconut flakes into small pieces. I prefer not chopping them into powder so you get a crispy texture in your pancakes.
25 gr toasted coconut flakes
Step 2
In a bowl mix the flours, sugar, baking powder, baking soda, and salt.
120 gr coconut flour (can be substituted with any other flour)
50 gr sugar
8 gr baking powder
8 gr baking soda
5 gr salt
Step 3
In a separate bowl mix the coconut milk, melted butter, egg, and squeeze a little bit of lemon juice. Mix well until homogenous.
300 ml coconut milk
25 gr melted butter
1 free range egg
A little squeeze of lemon (to activate the baking soda)
Step 4
Add the wet ingredients mixture into the dry one and mix just until combined. We don't want to over mix the batter which will result in dense-hard pancakes.
Step 5
Add in the chopped toasted coconut flakes and fold them into the batter.
25 gr toasted coconut flakes
Step 6
Heat up a pan on medium heat. Add a teaspoon of butter and coat the whole pan.
1 tsp butter
Step 7
Add a big spoon/ladle of batter to the pan, once you see bubbles form on top, flip and cook on the other side.
Step 8
Serve with lots of maple syrup and sprinkle some shredded coconut on top.
Maple syrup
25 gr toasted coconut flakes
Step 9
Enjoy with your lovers!! YASSS!
