TOASTED COCONUT PECAN ALMOND FLOUR PANCAKES

Preheat the oven to 325F. Evenly spread the coconut and pecans onto a large baking sheet lined with parchment paper. Bake at 325F for 5-7 mins, mixing once, until both are slightly toasted. Remove from the oven and set aside.

Make the pancakes. In a medium bowl, whisk together the almond flour, baking powder, cinnamon, and salt.

In a separate large bowl, whisk together the eggs, milk, maple syrup, melted butter, and vanilla until well combined.

Pour the dry ingredients into the wet, and mix until just combined. Allow the batter to sit for 5 mins to thicken. If the batter is too thick, add 1 tbsp more milk at a time.

Heat a non-stick pan over medium heat, and grease with butter. Use a 1/4 cup measuring cup to pour portions of the pancake batter onto the pan. Sprinkle the pancakes with the toasted coconut and pecans. Cook until the bottoms have turned golden brown (2-3 mins). Flip carefully, and cook until golden on the underside (~2-3 more mins). Continue making pancakes until the batter Is gone.

With the remaining toasted coconut and pecans, add them to a small pan over medium-high heat, along with the maple syrup and butter.

Mix and allow to come to a slight boil, and let it bubble for 3-5 mins, until the mixture is thickened and gooey.

Serve the pancakes warm with the gooey coconut pecan topping and extra maple syrup, if desired.

Enjoy!