Fluffy Coconut Pancakes
1 Cup All Purpose Flour
1/2 Cup Coconut Flour
1 Tablespoon Granulated Sugar
2 Teaspoons Baking Powder
1 1/2 Cups Original (Plain) Cultured Coconut Beverage
1/3 Cup Water
1 Tablespoon Canola Oil
1/2 Teaspoon Vanilla Extract
Like most pancakes, these couldn't be easier to whip up. Just combine both flours, sugar, baking powder, and salt in a large bowl, and whisk to distribute all of the dry goods. Separately, stir together the coconut beverage, water, oil, and vanilla, and then pour these liquids into the large bowl as well. Whisk just to combine; a few lumps are just fine here, so don't over-mix.
Place a large (preferably non-stick) skillet over medium heat, and very lightly grease. Use about 3 - 4 tablespoons of batter for each pancake, and cook on the first side for 4 - 6 minutes, until bubbles burst on the top and they feel sturdy enough to flip. Flip, and cook on the second side for an additional 2 - 5 minutes, until golden and fully cooked through in the center. Serve immediately, or keep warm in an oven preheated on the "warm" setting.
PS, for a treat that combines the best of breakfast and dessert, try a short stack of these babies with a generous scoop of coconut ice cream on top!
Makes 3 - 4 Servings
©Hannah Kaminsky http://www.bittersweetblog.com