Pancakes for Breakfast Photo via Shutterstock
Makes approximately 8-10 coconut and oat flour pancakes
Ingredients
- 1 cup (gluten-free) oat flour
- ¾ cup of coconut flour (you can use the left over sheds from your homemade coconut milk)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1/2 – 1 teaspoon agave (depending on how sweet you like your pancakes)
- ¾ cup coconut milk
- ¼ cup coconut cream (you can skim some off the top of your homemade coconut milk if you want to avoid canned coconut milk)
- 1½ tablespoons coconut oil
- 2 large eggs
- ½ teaspoon vanilla
Instructions
- If using an electric griddle, preheat to 375 degrees.
- Add dry ingredients to a small mixing bowl and sift together.
- Add wet ingredients to a medium-sized bowl and whisk together.
- Add dry ingredients to wet ingredient mixing bowl and stir until batter just comes together.
- Lightly grease pan or griddle with coconut oil.
- Use a ¼ measuring cup to scoop the pancake batter onto the pan or griddle.
- Flip pancakes when tiny air pockets form at the top of the batter. Cook opposite side for 1 – 2 minutes.
