Toasted Coconut Orange Pancakes (dairy and grain-free)

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Yields About 8 small pancakes

Ingredients

  • 1/4 cup coconut flour (I don't recommend another flour)
  • 1/4 teaspoon baking soda
  • 4 eggs, whisked together (room temp is best but not mandatory!)
  • 3 tablespoons liquid coconut oil
  • 2 tablespoons coconut milk (or any milk)
  • 2 tablespoons Trop50

Toasted coconut

  • 1/4 cup coconut flakes
  • 1/2 tablespoon coconut oil
  • 1/4 teaspoon cinnamon

Directions

  1. Add eggs, coconut oil, coconut milk and Trop50 to a large bowl and mix well (if your eggs are cold, the coconut oil may solidify so just keep mixing well!)
  2. In small bowl, combine coconut flour and baking soda
  3. Add dry ingredients to wet and mix well until there are NO clumps! I used a fork. Note you will have more lumps/clumps if your eggs are very cold
  4. Heat a large skillet to medium/high heat and grease with coconut oil or butter
  5. Add about 2 heaping spoonfuls per pancake onto the skillet (I fit 3 pancakes at a time)
  6. Cook for about 4 minutes and then flip (the pancakes will bubble a little when the one side is cooked)
  7. Flip very gently and repeat until all pancakes are cooked
  8. In same pan, add the coconut flakes, coconut oil and cinnamon and toast in the pan for about 2 minutes until the flakes turn a little brown
  9. Top pancakes with toasted coconut and any desired toppings!

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