Servings: 8 servings
Ingredients
- 3/4 Cup Unsweetened Coconut
- 3/4 Cup Plain Soymilk
- 1/4 Cup Dairy-Free Coconut Yogurt
- 1 Tsp Vanilla Extract
- 1 Tbsp Apple Cider Vinegar
- 1 Cup All-Purpose Flour
- 2 Tbsp Granulated Sugar
- 1 Tbsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
Instructions
- Toast the coconut until golden brown.
- Mix the dry ingredients in a large bowl together including the toasted coconut.
- Stir in wet ingredients until well combined. The batter should be thick but be able to be ladled onto a hot griddle or pan. It is best to let the batter rest for 10 minutes, if time permits, to achieve a fluffier pancake.
- Use non-stick spray or coconut oil in a frying pan or griddle on medium heat.
- Ladle desired amount of batter into pan. Wait for bubbles to appear on the surface and flip.
- Remove from pan once both sides brown. Then, dig in!