Toasted Coconut Pancakes (adapted from Sugar Dish Me)

Source

Ingredients

Display units in Metric

Yields 6-8 pancakes originally 6-8 pancakes

1 ¹⁄₂	cups	all purpose flour
¹⁄₂	cup	whole wheat pastry flour (any whole wheat will do)
2	tablespoons	organic cane sugar
2	teaspoons	baking powder
¹⁄₂	teaspoon	baking soda
¹⁄₂	teaspoon	pink salt
¹⁄₂	cup	unsweetened, shredded coconut
2	cups	almond, macadamia, or other nut milk
1	tablespoon + 1 teaspoon	apple cider vinegar
¹⁄₂	cup	water
1		flax egg*
¹⁄₂	teaspoon	almond extract
		Coconut Oil for frying pancakes
		Almond butter topping:
1	cup	almond butter
1	tablespoon	tahini

Mix all the dry ingredients together, except the coconut.

Mix the apple cider vinegar into the nut milk. Set aside.

Whisk together the flax egg, water, oil, and almond extract. Add the vinegar/milk mixture and stir.

Pour the wet ingredients into the dry, add the shredded coconut and stir gently until just incorporated, leaving plenty of clumps. (Do not overmix! This is KEY for a fluffy pancake!)

Let stand for at least 5 minutes, (or refrigerate overnight) and stir again, very briefly.

Make the topping by simply mixing the almond butter and the tahini together.

Pour a heaping 1/4 cup onto a hot, oiled pan and cook until lightly browned, about 1 minute, on each side.

Serve with sesame almond butter, maple syrup and any combination of nuts and toasted coconut flakes. Enjoy with a fresh tall glass of cold almond milk!

Mix all the dry ingredients together, except the coconut.
Mix the apple cider vinegar into the nut milk. Set aside.
Whisk together the flax egg, water, oil, and almond extract. Add the vinegar/milk mixture and stir.
Pour the wet ingredients into the dry, add the shredded coconut and stir gently until just incorporated, leaving plenty of clumps. (Do not overmix! This is KEY for a fluffy pancake!)
Let stand for at least 5 minutes, (or refrigerate overnight) and stir again, very briefly.
Make the topping by simply mixing the almond butter and the tahini together.
Pour a heaping 1/4 cup onto a hot, oiled pan and cook until lightly browned, about 1 minute, on each side.
Serve with sesame almond butter, maple syrup and any combination of nuts and toasted coconut flakes. Enjoy with a fresh tall glass of cold almond milk!

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