Recipe prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy
- 1 cup coconut flour
- 1½ cups wheat flour
- ½ cup shredded coconut
- ¼ cup ground flax seeds, (optional)
- 2 tablespoons baking powder
- ½ - 1 teaspoons salt
- 3 eggs
- 2¼ cups milk
- 3 tablespoons honey
- ¾ cup coconut oil, melted
Separate the egg whites and yolks. Combine the egg yolks, milk, honey and coconut oil; stir into dry ingredients just until moistened.
Beat the egg whites until stiff. Gently fold egg whites into batter.
Pour batter by ¼ cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.