Toasted Coconut Pancakes Recipe

Name: Toasted Coconut Pancakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 3/4 CUP UNSWEETENED COCONUT; 3/4 CUP SILK ORIGINAL ALMONDMILK OR SILK UNSWEET ALMONDMILK; 1/4 CUP DAIRY-FREE COCONUT YOGURT; 1 TSP VANILLA EXTRACT; 1 TBSP APPLE CIDER VINEGAR; 1 CUP ALL-PURPOSE FLOUR; 2 TBSP GRANULATED SUGAR; 1 TBSP BAKING POWDER; 1/2 TSP BAKING SODA

Ingredients

3/4 CUP UNSWEETENED COCONUT
3/4 CUP SILK ORIGINAL ALMONDMILK OR SILK UNSWEET ALMONDMILK
1/4 CUP DAIRY-FREE COCONUT YOGURT
1 TSP VANILLA EXTRACT
1 TBSP APPLE CIDER VINEGAR
1 CUP ALL-PURPOSE FLOUR
2 TBSP GRANULATED SUGAR
1 TBSP BAKING POWDER
1/2 TSP BAKING SODA

PREP TIME 20m	COOK TIME 10m	TOTAL TIME 30m
YIELD 8 servings

Instructions

Toast the coconut until golden brown.
Mix the dry ingredients in a large bowl together including the toasted coconut.
Stir in wet ingredients until well combined.
The batter should be thick but be able to be ladled onto a hot griddle or pan.
It is best to let the batter rest for 10 minutes, if time permits, to achieve a fluffier pancake.
Use non-stick spray or coconut oil in a frying pan or griddle on medium heat.
Ladle desired amount of batter into pan.
Wait for bubbles to appear on the surface and flip.
Remove from pan once both sides brown. Then, dig in!