By: Tara Fuller
Makes 12 servings. Serving size is one pancake.
Approximate cooking time: 20 minutes
Adapted from Pinterest
I'm not gluten intolerant and I don't live a Paleo lifestyle (also referred to as Caveman or Paleolithic diet) but I do love a good recipe. Especially ones that are rich in heart healthy fats such as coconut oil and derived from whole foods. Just one of these hearty pancakes served with a banana are not only deliciously satisfying, but will keep the hungriest full for hours.
1 14oz can of Coconut milk
1/8 cup Almond flour
1/8 cup Coconut flour
3 cups Unsweetened shredded coconut
1/2 tsp or less of fine grain Sea salt
2 tsp Baking soda
3 large Eggs
1 Tbsp grade maple syrup
Cinnamon as desired
Coconut Oil for cooking
Combine flour, coconut, salt and baking powder in a large bowl. Stir coconut milk into the flour mixture using a whisk or large fork.
In a separate bowl, whisk eggs adding a 1/3 cup of coconut mixture into eggs before immediately mixing back into the rest of the coconut mixture; stir to incorporate. You can store uncooked batter in the refrigerator overnight in desired.
Brush coconut oil onto a skillet warmed over medium heat. Cook each pancake until golden brown sprinkling cinnamon on each pancake before flipping.
Refrigerate leftover pancakes in an airtight container for up to one week. Reheat leftovers in toaster.
I enjoy mine topped with a light drizzle of grade A maple syrup with a banana, melding the two together in my mouth.