High-Protein Coconut Pancakes (gluten-free, dairy-free)
Yield: About 10
½ cup coconut flour
¼ cup shredded unsweetened coconut (30g)
½ tsp. baking powder
¼ tsp. salt
¼ cup coconut oil, melted, plus more for griddle
¾ cup unsweetened coconut milk
3 Tbsp maple syrup or 1-2 Tbsp. honey
1 tsp. vanilla extract
1. Preheat oven to 200ºF. In a stand-up mixer or a large bowl, combine together coconut flour, coconut, flax meal, baking powder and salt. Add eggs, coconut oil, coconut milk, maple syrup/honey, and vanilla and continue mixing until well combined. If the mixture seems too thick to spread, add 1 Tbsp. of milk at a time to thin.)
2. Heat a griddle or large iron cast pen over medium heat. Brush with coconut oil. Put batter (use about 1/4 c. per pancake) onto griddle and cook until top is bubbling, about 1-2 minutes. Flip pancakes and cook until bottoms are golden and pancakes are cooked through. Place on a plate, keep warm in oven, and repeat with remaining batter.
Serve warm with butter, maple syrup, and toppings (I prefer soaked nuts and pieces of banana).