Paleo Hawaiian Brunch: Tropical Fruit Salad & Coconut Pancakes

Allergens

N/A

Ingredients

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened shredded coconut
• 1/4 tsp sea salt
• 1/2 tsp baking soda
• 1 cup full
• fat coconut milk
• 1 tsp pure vanilla extract
• 2 tbsp coconut oil, for cooking
• 3 cups mixed tropical fruit (pineapple, mango, papaya, kiwi)
• 1/4 cup fresh orange juice
• 1 tbsp honey
• Fresh mint leaves, for garnish

Instructions

1. In a large bowl, whisk together almond flour, shredded coconut, salt, and baking soda. Set aside.
2. In another bowl, combine eggs, coconut milk, and vanilla extract. Mix well.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Let batter rest for 5 minutes.
4. Heat a non stick skillet over medium heat. Add 1/2 tsp of coconut oil and swirl to coat.
5. Pour 1/4 cup of pancake batter onto the skillet, cook for 2 3 minutes until bubbles appear, then flip and cook another 1 2 minutes. Repeat with remaining batter.
6. In a separate bowl, combine tropical fruits, orange juice, and honey. Mix gently and set aside.
7. Assemble the brunch by placing fruit salad in the center of the plate and arranging pancakes around it. Garnish with fresh mint leaves.

Chef’s Insight

The combination of sweet tropical fruits and fluffy coconut pancakes creates a delightful contrast in textures and flavors.

Notes

Be sure to let the pancake batter rest before cooking for best results.