Coconut Lime Pancakes
By Paleo Plan
Yield 4 servings
Pancakes are a staple breakfast food, but they’re not usually Paleo-friendly….and they’re typically not lime pancakes either! This unique Paleo pancake recipe is full of heart healthy ingredients, including coconut — three ways! A hint of lime gives these Paleo pancakes an exotic flair, and pairs well with the coconut.
Ingredients:
- 1/2 cup(s) coconut, unsweetened shredded
- 11/2 teaspoon(s) baking powder
- 1/4 teaspoon(s) sea salt
- 1 cup(s) almond flour
- 1 medium lime(s) juiced and zested
- 1 large egg(s)
- 2 tablespoon(s) honey, raw
- 1 cup(s) coconut milk, full fat
- 1/4 cup(s) water
- 3 tablespoon(s) coconut oil
- 8 tablespoon(s) maple syrup for serving
Method:
- Preheat oven to 350 F. Lay the coconut on a baking sheet in an even layer and toast for 4-5 minutes, until it begins to brown. Immediately transfer from hot pan to a blender jar.
- Add the baking powder, sea salt, almond flour, and lime zest to blender and blend on low speed for about 5 seconds until blended.
- Whisk the lime juice, egg, honey, coconut milk, and water in a bowl or measuring cup until well combined. Add to the blender and blend on low until combined. The batter should be pourable, but not overly thick. Add a tablespoon or two of water to thin out if necessary.
- Heat a griddle or cast iron skillet to medium heat. Add the coconut oil, and pour the batter into 3-inch pancakes. Cook until bubbly, flip, and cook until browned on both sides. Continue cooking until pancakes are done. Serve warm with the maple syrup.
