Coconut Pancakes
From: Eat Fat, Lose Fat These pancakes cook more slowly than unsoaked whole grain flour or white flour pancakes. The texture will be chewy but light and the taste pleasantly sour. Serve with melted butter and maple syrup or raw honey (or fresh fruit!). Leftover pancakes can be put in an oven set at 200F […]
From: Eat Fat, Lose Fat
These pancakes cook more slowly than unsoaked whole grain flour or white flour pancakes. The texture will be chewy but light and the taste pleasantly sour. Serve with melted butter and maple syrup or raw honey (or fresh fruit!). Leftover pancakes can be put in an oven set at 200F and allowed to dry out to make crispy pancakes, and are delicious with Coconutty Butter
Yield:
20 PancakesIngredients
2 cups freshly ground spelt, kamut, or whole wheat flour
2 cups Kefir or yogurt
2 eggs, lightly beaten
1/2 tsp sea salt
1 tsp baking soda
2 tbsp melted butter
1 cup Coconut Sprinkles or freeze dried coconut
Instructions
Soak flour in kefir in a warm place for 12 to 24 hours. Stir in remaining ingredients and thin with water to desired consistency. Brush a griddle or cast iron skillet with a little butter, heat and cook pancakes about 5 minutes on each side of until nicely browned.
