Skip the butter and go for full fat coconut milk and a big swirl of coconut oil = total game changer. This will definitely be on my table for Easter brunch. Make a big bowl of fresh fruit with lime and honey, brew up the coffee and you have the best breakfast ever. I’ve made this four times already and hope you love it as much as I do!
1 1/4C flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4C shredded coconut, plus more for garnish
1/2C fresh strawberries, diced into tiny bites plus more reserved for garnish
1/2C 2% milk
3/4C full fat coconut milk
1T pure coconut oil, to grease the pan for cooking
1- Mix the dry (first 5) ingredients with a fork until well combined. Add remaining ingredients.
2- Melt coconut oil on high heat, add 1/4C of batter for each pancake. Once the pancake starts to form bubbles on top, give it a quick flip and cook through for about one minute more.
3- Transfer to a plate and top off with your best maple syrup and a garnish of coconut and strawberries.