Ingredients

• 1 cup whole wheat flour

• 5 tablespoons unsweetened shredded coconut

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 1 cup almond milk

• 1 tablespoon maple syrup or honey

• 1 egg

• 1½ tablespoons melted coconut oil or butter

Makes 8 pancakes.

Method

1. In a large bowl, mix together the dry ingredients (flour, shredded coconut, baking powder, and salt).

2. In a medium bowl, whisk together the liquid ingredients (melted coconut oil or butter, almond milk, maple syrup, and egg). If using coconut oil, ensure that the rest of the liquid ingredients are room temperature before adding.

3. Pour the wet ingredients into the dry and stir until combined (a few lumps are ok). Heat a pan or cast iron skillet over medium-low heat.

4. If necessary, lightly oil the cooking surface with additional coconut oil or butter.

5. Scoop the batter onto the warm skillet in spoonfuls measuring approximately ¼ cup. Cook for 2–3 minutes until small bubbles start to form in the middle of the pancakes. Flip and cook on the opposite side for 1–2 minutes, or until lightly golden brown.

6. Repeat the process with the remaining batter, adding more oil as needed.

7. Serve the pancakes immediately with a pat of butter, maple syrup, and shredded coconut.

Notes:

• You can also use all-purpose flour in this recipe.