Slightly Modified a Recipe by Minimalist Baker | Makes: 6 pancakes | Time: ~30 min.
3/4 cup shredded unsweetened coconut (plus more for cooking)
2 Tbsp coconut sugar (plus more for cooking)Dry Ingredients
1/2 heaping cup shredded coconut + coconut sugar mixture (see above)
1 ½ tsp baking powder
1 pinch sea salt
1 cup brown rice flour (apparently you should keep this in the fridge after opening, fyi)
2 Tbsp rolled oatsWet Ingredients
1 egg replacer or flax egg
2 tbsp melted coconut oil (plus more for cooking)
1 tbsp agave nectar
1 heaping cup coconut milk beverage (in the carton, not canned // or sub cashew milk)
Preheat oven to 350 F, and arrange shredded coconut on a baking sheet.
Once the oven is preheated, add the coconut and bake for 3-5 minutes, stirring once to ensure even baking, until just slightly toasted, being careful not to burn.
Add toasted coconut to a blender with coconut sugar. Blend to combine. Set aside.
In a large mixing bowl, add heaping 1/2 cup of the coconut mixture, baking powder, sea salt, spelt flour, oats or oat flour. Whisk to combine.
Mix together the egg replacer, coconut oil, maple syrup, and coconut milk. Whisk to combine.
Add wet ingredients to dry and stir until just combined, being careful not to over-mix. If the batter looks too thick, thin with a little more coconut milk. It should be semi-thick but pourable. Taste and adjust sweetness as needed.
Let batter rest 5 minutes while preheating a skillet to medium heat. Generously grease with coconut oil and pour ¼ cup measurements of batter onto griddle and gently spread into a small disc. Sprinkle on a little untoasted coconut and coconut sugar. Flip when bubbles appear in the middle and the edges appear slightly dry - about 3 minutes. Cook for 2-3 minutes more, or until fully cooked through in the middle.