These slightly sweet and oh so satisfying pancakes are a quick meal for any time of the day. I like them best with a fruity syrup such as apricot.
On a large microwave safe plate, spread
1 c. dried shredded unsweetened coconut
and microwave in 30 second increments until toasted and fragrant, stirring well each time. Set aside to cool.
In a large bowl, combine
2 c. flour
2 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
1 1/2 cup milk (or almond milk)
4 drops cinnamon essential oil
5 drops lime essential oil
1 Tbsp lime juice
2 Tbsp melted butter (or margarine)
Mix until batter is smooth, then add the toasted coconut and stir to combine.
Heat a skillet over medium heat. Dollop batter into hot skillet, and cook until edges look firm. Flip, and cook other side until both cooked through. Both sides should look golden, but will be much more pale than normal pancakes. Each pancake will take 4 to 6 minutes to cook (total).
These reheat well for a quick breakfast.
When using essential oils for cooking, always use pure oils that are labelled safe for internal use. To learn more about cooking with essential oils, check out my class calendar or contact me to schedule a cooking class in your home!