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Toasted Coconut Pancakes with Toasted Coconut Sauce

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Simple, thick fluffy toasted coconut pancakes served with an easy and sweet toasted coconut sauce
Ingredients: 2 cups almond milk,2 teaspoons baking powder,1 teaspoon baking soda,1 3/4 cup (14 oz) coconut milk,1/4 cup melted coconut oil,coconut oil for frying,2/3 cup coconut sugar*,2 tablespoons coconut sugar,2 large eggs,1/8 teaspoon sea salt,2 cups unbleached white flour,1 3/4 cup dried grated unsweetened coconut,1 teaspoon vanilla
Instructions:

  1. Toast the dried coconut in a dry unoiled skillet or saucepan over medium-low heat, stirring or tossing frequently, for 8 to 10 minutes or until lightly browned.
  2. Combine the flour, coconut sugar, baking powder, baking soda and salt in a large mixing bowl. In a separate bowl, whisk together the almond milk, coconut oil, eggs and vanilla.
  3. Pour the milk and egg mixture into the dry ingredients and stir just until combined do not overmix.Grease a non-stick skillet with coconut oil and heat over medium heat. When hot, add 1/3 cup of the pancake batter to the pan and scatter 1 tablespoon of the toasted coconut on top. Cook for 2 minutes or until browned on the bottom, then flip and cook for 1 more minute or until both sides are browned and the pancake is cooked throughout.
  4. Remove and continue cooking until the batter is used up.To make the sauce, combine 1 cup of the toasted coconut with the coconut milk and coconut sugar and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes or until the sauce is thick.
  5. Remove from heat and let cool slightly. If desired, pour the sauce into a blender and process until smooth.*Notes: Use white sugar if you want a white sauce. The sauce can be made ahead of time and refrigerated simply add a little water and reheat before serving.

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