Description
Doughy, coconut pancakes with a coconut almond butter icing.
Ingredients
- FOR THE PANCAKES:
- 1 cup Spelt Flour
- ½ cups Coconut Flour
- 2 Tablespoons Sugar
- ¾ Tablespoons Baking Powder
- ½ teaspoons Cinnamon
- ⅛ teaspoons Nutmeg
- 1 pinch Salt
- 1-¼ cup Unsweetened Almond Milk
- ½ teaspoons Vanilla Extract
- 1 Egg
- 2 Tablespoons Coconut Oil, Melted
- 6 Tablespoons Water
- 2 Tablespoons Butter, For Greasing
- FOR THE ICING:
- 1 Tablespoon Coconut Butter
- 1 Tablespoon Almond Butter
- 2 Tablespoons Milk
Preparation
In a medium bowl, combine all the pancake ingredients and whisk together until just incorporated. Dough will be pretty thick.
Heat a pancake griddle or pan over medium high heat. Add a small pat of butter to the pan and pour batter in about 1/4 cup measurements onto pan. You might have to shape or flatten the dough into a pancake shape.
Cook for about 2 minutes per side.
In a small bowl, combine all icing ingredients. Microwave for 30-40 seconds. Stir/mix until creamy.
