Coconut Lime Pancakes

Ingredients 

Wet:

• 1 Flax Egg (1 Tbsp. ground flax seed via coffee grinder mixed with 3 Tbsp water and allowed to sit for a few minutes)
• 1 cup unsweetened coconut/almond milk blend at room temp.
• 1 Tbsp freshly squeezed lime juice
• 1 tsp. lime zest
• Tbsp melted coconut oil
  
  
  
  
  
  

Dry

• 1 cup all purpose flour (white unbleached or whole-wheat pastry)
• 1 tsp. coconut sugar (usually found as organic and raw)
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt

•  1/4 cup shredded unsweetened coconut (to fold in right before pouring)

Instructions

1. Make the flax egg in a separate bowl by mixing the ground flax seed with water and set aside
2. In a large bowl sift together all the dry ingredients and make a well in the middle of mixture
3. In a medium bowl combine all wet ingredients and the flax egg
4. Pour the wet ingredients into the well. Stir gently until just incorporated. DO NOT OVERMIX
5. Pour batter in 1/4 cup measurements onto a hot and lightly greased pan or griddle
6. Cook until bubbles start forming in the middle of the pancake, then flip and cook about 3 minutes on the other side
7. When done top with what you like. Enjoy

To stick with the tropical theme I topped mine with sliced bananas, shredded coconut, and some maple syrup