All-Purpose Flour (2 cups)
Baking Powder (1 Tbsp)
into a large bowl. Add
Granulated Sugar (3 Tbsp)
Sea Salt (1/2 tsp)
Unsweetened Shredded Coconut (2/3 cup)
. Mix lightly with a wooden spoon.
In a separate bowl, whisk
Coconut Water (1 cup)
Coconut Milk (1 cup)
Whole Milk (3/4 cup)
Vanilla Extract (1 tsp)
Coconut Oil (2 Tbsp)
Unsalted Butter (2 Tbsp)
Make a well in the center of the flour mixture and pour in the egg and milk mixture. Mix lightly to combine. Leave the batter clumpy, don’t overmix.
to the batter. Stir lightly to distribute evenly.
Heat the lightly oiled griddle to 275 degrees F (135 degrees C) or frying pan on medium, using a combination of
Extra-Virgin Olive Oil Cooking Spray (as needed)
Pour the pancake batter onto the griddle. Use 1 cup-sized ladle or measuring cup for large cakes, and 1/4 cup for small. Cook for 2-3 minutes on one side until the top of the pancakes has bubbles.
Flip carefully with a thin spatula. Cook until brown and crisp, for another 2-3 minutes.
Transfer to plate or platter and serve immediately with your choice of toppings.