Last week I teased you with crispy crepe-like toasted coconut perfection pancakes, and today I have the recipe for you.

I ate these guys too fast to snap a photo, but I’ll be updating this page with a snapshot soon so you can see them in all their beauty.

In the meantime, enjoy a picture of my other awesome pancake recipe. And trust me on these ones, just make them.

Oh, and they’re gluten-free and dairy-free. Onward!

Ingredients
Serves 1-2

1/2 cup all-purpose gluten-free flour
1/4 cup toasted, unsweetened coconut flakes
1 egg
1/2 – 3/4 cup pure, full-fat coconut milk
1/2 teaspoon honey
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Small pinch sea salt or himalayan salt

1 tablespoon coconut oil or grassfed butter, for cooking
Favorite pancake toppings
Pure maple syrup

Method

Add all-purpose gluten-free flour to large mixing bowl.

Bring dry skillet to medium heat and toast coconut, stirring constantly to avoid burning. When done, it will be golden. Transfer to main bowl.

Beat egg until fluffy in separate bowl. Transfer to main bowl. Add honey, vanilla, baking powder and salt. Stir.

Add coconut milk little by little as you whisk until you reach a smooth, medium, pancake consistency.

Bring coconut oil to medium-high heat in skillet. Use a 1/4 measuring cup to drop small-medium pancakes into pan. Cook on first side until bubbles in the middle burst, then flip and cook for 2-3 more minutes. Keep an eye on them.

Serve with your favorite toppings and pure maple syrup. Enjoy!

Photo: Jake Freeman