Coconut Pancakes Recipe

In a medium mixing bowl, mix together the dry ingredients.

In a separate bowl, whisk together the liquid ingredients.

If the coconut oil solidifies in contact with cold ingredients, let it warm up to room temperature for a few minutes or microwave briefly in 30-second intervals until it melts.

Pour the wet ingredients into the dry and stir until combined. If using an electric skillet, heat it to 350 degrees F. Otherwise, heat a heavy cast-iron skillet or nonstick griddle over medium-low heat.

If necessary, lightly oil the cooking surface with additional oil or cooking spray.

Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and flip.

Cook on the opposite sides for 1 to 2 minutes or until lightly golden brown.

Repeat the process with the remaining batter, adding more oil as needed.

Serve the pancakes immediately or keep warm in a 200 degree F oven.