It’s that time of the week again, not just Saturday but it is also time for that ever awesome Pancake of the week! Today I am having a lot of fun with some really cool Roasted Coconut Pancakes! OMG guys these things are so freaking amazing! It is just different enough to shake up that morning return but still a pretty quick and simple recipe with not a lot of steps to it. I know sometimes I get into over indulgent sweet, or healthy, well I am not going any of those routes this time I am just going good and flavorful lol.. Not that any of the other pancakes I throw out there aren’t either lol but you know what I mean. Anyway guys this is a real must try when it comes to pancakes so go ahead make these and let me know what you think. When you do make them make sure to take a pic and post it to my Facebook page!
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Ingredients
- 1 Cup Sweetened Coconut, Shredded
- 2 Cups Flour
- 2 Tbsp. Coconut Sugar
- 2 tsp. Baking Powder
- 2 tsp. Baking Soda
- 2 Cups Coconut Milk
- 2 Eggs
- 1/4 Cup Coconut Oil, Melted
- 1 tsp. Vanilla
- Salt
Instructions
- Preheat the oven to 325 degrees F. Evenly spread out the coconut on a large baking sheet. Bake for 5-7 minutes, stirring once, until coconut is slightly toasted. Remove from oven and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, soda, and salt.
- In a small bowl, whisk together milk, eggs, coconut oil, and vanilla.
- Add wet ingredients to the flour mixture and stir just until combined.
- Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/3 cup of batter onto heated skillet. Sprinkle pancakes with toasted coconut. Cook until surface of pancakes have some bubbles and a few have burst, about 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, about 2 minutes more. Continue making pancakes until the batter and toasted coconut is gone.
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