These triple-coconut pancakes are thick yet incredibly fluffy and are guaranteed to be a hit with adults and kids alike!
Makes 8-10 pancakes
½ cup coconut cream
½ cup cold water
1 tbsp white vinegar
2 tbsp Mekhala Organic Coconut Oil
1 cup top flour
2 tbsp sugar
2 tsp baking powder
¼ tsp salt
½ cup desiccated coconut
Mix coconut cream, cold water and vinegar and let the mixture stand for about 10 minutes.
In a large bowl, mix the flour, white sugar, baking powder, salt and desiccated coconut with a whisk, getting rid of lumps.
Add the oil and egg to the coconut milk and vinegar mixture and whisk until well combined.
Whisk the wet mixture into the dry mix until just mixed. Be careful not to over-whisk the batter. Add extra water, if necessary, to obtain a batter that spreads slightly when spooned out. Let the batter stand for at least half an hour before use.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately ¼ cup of better per pancake. Cook each pancake until golden brown on both sides.
Drizzle pancakes generously with honey and top with desiccated coconut. Serve with sliced bananas and butter.