Ingredients
1cupwhole wheat pastry flour,or whole wheat flour
2tbspunsweetened coconut,shredded
1tbspsugar
2tspbaking powder
¼tspsalt
1cuplight coconut milk,or 1 fresh coconut water
1egg
1½tbspmelted coconut oil,or butter
Preparation
In a medium mixing bowl, mix together the dry ingredients.
In a separate bowl, whisk together the liquid ingredients.
If the coconut oil solidifies in contact with cold ingredients, let it warm up to room temperature for a few minutes or microwave briefly in 30-second intervals until it melts.
Pour the wet ingredients into the dry and stir until combined. If using an electric skillet, heat it to 350 degrees F. Otherwise, heat a heavy cast-iron skillet or nonstick griddle over medium-low heat.
If necessary, lightly oil the cooking surface with additional oil or cooking spray.
Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and flip.
Cook on the opposite sides for 1 to 2 minutes or until lightly golden brown.
Repeat the process with the remaining batter, adding more oil as needed.
Serve the pancakes immediately or keep warm in a 200 degree F oven.
