Time: 40 min.
Complexity: easily
Servings: 12

These golden, fluffy pancakes with the flavor and aroma of coconut are perfect for a holiday breakfast. They're made with a blend of wheat, coconut, and almond flours, along with coconut milk yogurt and coconut oil. Serve the pancakes with a dollop of coconut yogurt, garnished with fresh berries, and sprinkled with coconut flakes. They'll set the mood for the rest of the day!

Ingredients:

• 1 cup premium flour
• 0.5 cup coconut flour
• 1/4 cup almond flour
• 2 tablespoons of sugar
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 0.5 tsp salt
• 2 large eggs, lightly beaten
• 3/4 cup oat milk
• 3/4 cup water
• 1/2 cup unsweetened coconut milk yogurt + extra for serving
• 2 tablespoons coconut oil, melted, plus extra for greasing the pan
• Berries, toasted coconut flakes and maple syrup for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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coconut flour, almond flour, eggs, coconut oil

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Preparation:

Step 1
• Preheat oven to 120°C. In a large bowl, whisk together the flours, coconut flour, almond flour, sugar, baking powder, baking soda, and salt; make a well in the center. Add the eggs, oat milk, water, yogurt, and coconut oil to the well; stir until the dough forms a clump-free batter.
Step 2
• Heat a large nonstick skillet over medium heat and grease with coconut oil. Add 1/4 cup of batter at a time, leaving room for the pancakes to spread. Cook until the pancakes are puffed, the edges are set, and the bottoms are golden brown, 4-5 minutes. Flip and cook until golden brown on the other side, another 1-2 minutes. Transfer the pancakes to a baking sheet and keep in a warm oven. Repeat with the remaining batter, adjusting the heat if the pancakes are browning too much.
Step 3
• Top each pancake with some yogurt, berries, cornflakes and maple syrup.

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