Coconut Pancakes

With Candied Pecan & Pumpkin Seeds

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SERVES 4 // PREP TIME 15 mins // COOK 15 mins // TOTAL  30 mins
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Ingredients:

  • 2 Cups wholemeal flour 
  • 400ml can coconut milk 
  • 3 eggs 
  • 1 tsp baking powder 
  • 1 tsp vanilla essence 
  • 1 tbl organic coconut oil 
  • Pinch of salt 

Candied Mixture

  • 1/2 cup pecans
  • 1/2 cup pumpkin seeds
  • 1 tbl organic coconut oil
  • 2 tbl maple syrup 
  • Pinch of salt

      Steps:

      1. Pre heat over to low (60 degrees)
      2. Add all the flour, banking powder and salt into a large bowl and mix well.
      3. Mix your eggs, vanilla essence in a seperate bowl and mix well.
      4. Combine these two and slowly start adding the coconut milk. Keep adding bit by bit until you get a nice consistency. You should use most of the can. 
      5. Add the coconut oil and let sit while you make the candied nuts
      6. Turn a small pan onto medium heat and add coconut oil. Add the pecans and pumpkin seeds. Let them heat up before adding the salt and maple syrup. 
      7. Turn down to low and let crisp up a little longer. Be careful not to burn.
      8. Meanwhile, heat a large pan to medium/high and add coconut oil. Ladle in the pancake mixture to desired size. Once a batch is done, put in a try in the oven to keep warm while you cook the rest.
      9. Feel free to add your favourite toppings ie banana, blueberries, strawberries etc. 

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