Coconut Pancakes

Coconut Pancakes

Recipe prepared by Sarah Shilhavy Photo by Jeremiah Shilhavy

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• 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

In one bowl, combine the flours, shredded coconut, flax, baking powder and salt.
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.