1 flax egg (This is an egg substitute: 1 tbsp flaxseed meal + 3 tbsp warm water)
1/2 cup of desiccated coconut
1 1/2 tsp baking powder
1/8 tsp cinnamon
pinch of salt/sea salt
1 cup gluten-free flour of choice (we used gluten-free oats blended into a flour)
2 tbsp dark chocolate chips (optional but recommended)
2 tbsp vegan butter/coconut oil (plus more for cooking)
1 tbsp maple syrup/agave nectar
1 cup coconut milk (not canned; can substitute any other non-dairy milk if not available)
1. Prepare flax egg in small mixing bowl. Add the flax seeds and water and set aside for at least 5 minutes.
2. In a large mixing bowl, add 1/2 cup of desiccated coconut, baking powder, cinnamon, salt, and gluten-free flour of choice. Whisk to combine.
3. To the flax egg mixture, add vegan butter/coconut oil, maple syrup, and coconut milk. Beat to combine.
4. Add wet ingredients to dry and stir until combined (be careful not to over-mix). Fold in the chocolate chips, if using any. If the batter seems too thick, thin with a little more coconut milk. It should be semi-thick, but pourable. Taste and adjust sweetness as needed.
5. Let batter rest for five minutes. In the meantime, pre-heat an electric griddle or skillet to medium heat. The surface should be hot, but not steaming hot – oil shouldn’t smoke when it makes contact with the surface.
6. Generously grease griddle with vegan butter/coconut oil and pour ¼ cup measurements of batter onto griddle and gently spread into a small disc. Sprinkle on some desiccated coconut for added flavor.
7. Flip when bubbles appear in the middle and the edges appear slightly dry and matte – about 3 minutes.
8. Cook for 2-3 minutes more, or until fully cooked through in the middle.
9. To serve, top with vegan butter and a drizzle of maple syrup/agave nectar or fruits of your choice!