So I have been wanting to try making coconut pancakes for the longest time. But it’s rare to find coconut flour in our markets here so I thought I would instead flavor my wholemeal pancakes with all the coconut ingredients that I can have my hands on. These ones came out tastier than I thought since the batter didn’t look that pretty to me. hehe It’s thin but has that fluffy texture when you bite into it. And my little boy loved it so that was enough validation for me!

INGREDIENTS:

1/2 c + 1 tbsp wholemeal flour
1 tbsp coconut sugar
1/8 tsp salt
1/4 tsp ground cinnamon
1 tsp baking powder
2 eggs
3/4 c unsweetened almond milk (or any milk of choice)
1 tsp vanilla extract
1 tbsp desiccated coconut
Coconut oil for cooking
Pure maple (not the artificial one!)

METHOD:

In a bowl mix all the dry ingredients. Make a well at the center and add the eggs, milk & vanilla. Mix until there’s no more lumps. Add in the desiccated coconut and stir.

On a nonstick pan, brush with some coconut oil. Scoop about 1/4 c of the batter into the pan. Cook on low heat until bubbles form on top of pancake and one side is browned. Flip and continue cooking.

Serve with fresh mangoes & some more coconut and pure maple. Enjoy!

If you ever make this recipe, be sure to leave a comment below and tag me in INSTAGRAM @fitfoodiemommy so I can give you a shoutout.