- coconut oil for cooking
- 1½ cups buckwheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons flax meal
- ½ cups unsweetened coconut flakes
- 3 tablespoons coconut oil, melted
- 2 cups coconut milk
Heat a cast-iron skillet or griddle over medium heat. Mix dry ingredients together in bowl. Stir in coconut oil and half the coconut milk, mixing, and adding more coconut milk to get the right consistency for pancake batter. You may not need all the milk.
Coat the skillet with coconut oil and wipe out with a paper towel. Spoon ¼ cup of batter onto the skillet and cook until bubbles form at the edge. Flip the pancakes and cook until slightly brown. Serve with maple syrup.
Makes 14 4-inch pancakes
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