Turbokid decided he needed "cancakes" for breakfast, so I made up these. They are sweet without added sugar and delicate, so it may take some practice to flip the pancakes without them falling apart. The coconut flavor is subtle. The pancakes are wheat, soy, and nut-free. They are good served with Earth Balance butter and maple syrup or with fresh fruit and toasted coconut.
Coconut Oatmeal Pancakes
1/2 cup coconut flour (pulse unsweetened flaked coconut in a food processor until it turns into a powder)
3/4 cup oat flour
1 Tbsp baking powder
1/4 tsp salt
1/2 cup unsweetened applesauce
1/2 cup non-dairy milk (I used unsweetened sunflower)
1 Tbsp oil (I used sunflower)
Mix together coconut flour, oat flour, salt, and baking powder in bowl. Stir in applesauce, non-dairy milk, and oil.
Preheat a lightly oiled skillet on medium-low heat. Spoon batter onto the skillet (about 1-2 Tbsp per pancake) and cook for a few minutes on each side, until pancake is golden.