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“These are so good, they don't even need syrup. They are my favorite breakfast food.”
READY IN:
15mins
YIELD:
24 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl combine the flour, coconut, salt and baking powder.
  2. Stir the coconut milk into the flour mixture.
  3. Whisk about 1/3 cup of the coconut mixture into the eggs.
  4. Quickly mix the eggs back into the large bowl of coconut batter. Stir until well combined. You can do this the night before if you like.
  5. Heat your favorite non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of butter.
  6. Drop a couple heaping tablespoons into the skillet, and sprinkle the top with a bit of brown sugar.
  7. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through.
  8. Repeat with the remaining batter.

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