COCONUT PANCAKES

Coconut Pancakes image

Provided by Food Network Kitchen

Time 40m

Yield 12 pancakes

Number Of Ingredients 13

Previous Next

1 cup all-purpose flour
1/2 cup coconut flour
1/4 cup almond flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
3/4 cup oat milk
3/4 cup water
1/2 cup unsweetened coconut-milk yogurt, plus more for topping
2 tablespoons coconut oil, melted, plus more for the pan
Berries, toasted coconut flakes and maple syrup, for topping

Steps:

Preheat the oven to 250˚. Whisk the all-purpose, coconut and almond flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs, oat milk, water, coconut yogurt and coconut oil to the well; stir to make a slightly lumpy batter.
Heat a large nonstick skillet over medium heat; brush with coconut oil. Add 1/4 cupfuls of batter to the pan, leaving room for the pancakes to spread. Cook until the pancakes are puffed, the edges are set and the bottoms are browned, 4 to 5 minutes. Flip and cook until browned on the other side, 1 to 2 more minutes. Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter, adjusting the heat if the pancakes are browning too quickly.
Top each serving of pancakes with more yogurt, berries, toasted coconut and maple syrup.