Coconut flour pancakes

Ingredients:

• 0.5 cup coconut flour
• 3/4 tsp baking powder
• 0.5 tsp coarse salt
• 1/4 teaspoon of baking soda
• 2 large eggs + 1 egg white
• 0.5 cup unsweetened coconut milk
• 1/4 cup plain Greek yogurt
• 2 tbsp maple syrup + extra for serving
• 1 tablespoon coconut oil, melted and cooled, plus more as needed
• 0.5 tsp vanilla extract
• 1/3 cup coarse unsweetened coconut flakes, toasted, plus extra for serving
• Butter for serving

Preparation:

1. Sift coconut flour, baking powder, salt and baking soda into a medium bowl.
2. Vigorously whisk the eggs and egg whites in a large bowl until smooth and foamy, about 1 minute. Combine the coconut milk and Greek yogurt in a separate glass bowl until smooth. While whisking, add the coconut milk mixture, maple syrup, coconut oil, and vanilla extract. Whisk until foamy.
3. Mix the flour mixture with the milk mixture until you have a nearly smooth dough (it's okay if there are lumps).
4. Heat a large nonstick skillet over medium heat and lightly grease with coconut oil. Fry 2 pancakes at a time. Pour 1/4 cup of batter into the skillet and sprinkle with toasted coconut, if using. Cook until the bottoms are golden brown and the edges are just beginning to set, 2–3 minutes. If the pancakes are browning too quickly, reduce the heat.
5. Flip and continue frying until golden brown on the other side, about 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with coconut oil if necessary. Serve the pancakes with butter, syrup, and coconut flakes.