Thursday, November 14

Coconutty Pancakes

Prep Time: 15 min.
Cook Time: 15-20 min.
Serves: 4-6
Tools: Food processor

3 eggs
3 tbs melted Kerry Gold butter or coconut oil
1/4 c plus 2 tbs coconut milk
1/2 tsp almond extract
1 tsp vanilla extract
1/2 tsp honey (optional)
1/2 c coconut flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 c chopped coconut flakes
1/4 c chopped almonds
1/2 c of water (approximately)
Optional toppings: berries, syrup, butter, cashew butter

1. Whisk together eggs, butter, coconut milk, honey, almond extract and vanilla extract.
2. In a separate bowl, stir together the flour, baking powder, cinnamon and nutmeg, and then add the wet ingredients, stirring until smooth.
3. Place the coconut flakes and almonds in a food processor to make sure they're chopped up well. Gently stir in the chopped coconut flakes and almonds into the batter.
4. As the water to thin the batter until it reaches your desired consistency. In a well-buttered pan or griddle, cook the pancakes until browned on both sides (about 3 min a side).
5. Smaller pancakes are easier to flip than larger ones as the pancakes will fall apart if they are too big.
6. Enjoy with syrup, butter, berries or cashew butter!

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