Coconut Macaroon Pancakes |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 15 |
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These are so good, they don't even need syrup. They are my favorite breakfast food. Ingredients:
1 (14 ounce) can light coconut milk |
1/4 cup flour |
3 cups sweetened flaked coconut |
1/2 teaspoon sea salt |
2 teaspoons baking powder |
3 large eggs, whisked in a medium bowl |
1/4 cup splenda brown sugar blend |
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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