½ tsp baking powder
½ tsp salt
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¼ c. melted butter
1 c. canned coconut milk (about 2/3 of a can…stirred, it will be kinda chunky)
1 tsp almond extract
¼ tsp cinnamon
6 eggs
1 tsp baking soda
Whisk all ingredients above the dashed line.
Add everything but the eggs and baking soda and mix well.
Add eggs and whisk until everything is well combined
Add baking soda right before you are ready to start cooking
and whisk.
Fry in a pre-heated, nonstick pan. Leave on the first side
until the edges look dry…may or may not bubble like traditional pancakes. I
used a med/med low heat for about 2 minutes on the first side and one minute on
the second.
(These refrigerate well, are kinda thin…good with PB or
jelly, or both…rolled up for a quick
snack or meal on the go. They’d also be good like traditional pancakes with
butter and syrup…) The recipe makes a BUNCH…I think mine made like 25 pancakes!
