additional coconut, chocolate chips, and almonds for topping if desired
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Instructions
Preheat an electric griddle to 375°F or a non-stick frying pan over medium-low heat.
Whisk together the melted butter and egg. Then whisk in the water, buttermilk, and vanilla.
Next, whisk in the flour, coconut flakes, sugar, and salt.
Whisk in the sliced almonds and mini chocolate chips.
Lastly, whisk in the baking powder, stopping when it’s fully incorporated (try not to over-stir).
Allow the batter to rest for 5 minutes.
Drop batter by spoonfuls (3 tablespoons to 1/4 cup) onto the preheated griddle/pan. Gently spread out, being careful not to deflate the batter. Cook on the first side for 3 ½ minutes or until golden brown on the bottom.
Flip and cook for another 2 ½ -3 minutes.
Notes
Makes 28-32 pancakes. Nutritional information does not include toppings.
For additional flavor, toast coconut and almonds slightly before including in recipe.
Store leftover pancakes in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Freeze pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.
To reheat, microwave pancakes until warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. If you’re reheating your pancakes from frozen, simply add a few more minutes to the cooking time.