Dairy-Free Einkorn Coconut Pancakes Recipe

Instructions

Make the pancakes:

1. Pre-heat griddle or cast-iron skillet to medium-low heat.
2. Sift all dry ingredients (except shredded coconut) into a large glass bowl.
3. Mix shredded coconut into dry mixture.
4. Using the whip attachment on mixer, whip eggs and coconut milk until frothy.
5. Melt coconut oil and set aside.
6. Pour egg mixture into the dry ingredients and mix vigorously until batter is smooth.
7. Make sure not to over mix or your pancakes will be tough.
8. Pour coconut oil into the batter and cut in using a spatula.
9. Lightly oil the griddle or skillet with coconut oil. 
10. Using a ¼ cup measure per pancake, cook pancakes for 1 to 2 minutes until the edges are dry and bubbles start to form. Flip and cook for another 1 to 2 minutes, until cooked through.
11. Serve warm with coconut sauce: Suggested Serving Size: 4

Make the coconut sauce:

1. Combine coconut milk, sugar, salt and vanilla extract in a saucepan.
2. Bring contents of saucepan to a simmer, stirring occasionally.
3. Create a slurry with the corn starch and water and pour into simmering mixture, while stirring vigorously with a whisk.
4. Cook on medium-low heat for about 10 minutes, or until mixture thickens into a syrup, continuing to stir occasionally.
5. Serve warm, drizzled over pancakes.