“Paleo Filipino Brunch: Coconut-Almond Pancakes with Tropical Fruit Salsa”

Allergens

None

Ingredients

• 1 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 3 large eggs
• 1/2 cup full
• fat coconut milk
• 1 tbsp honey
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 cup pineapple, diced
• 1/2 cup mango, diced
• 1/4 cup red bell pepper, diced
• 1 tbsp lime juice
• 1 tbsp honey

Instructions

1. In a large mixing bowl, whisk together almond flour, shredded coconut, eggs, coconut milk, honey, vanilla extract, salt, and baking soda until well combined. Let the batter rest for 5 minutes to allow the baking soda to activate.
2. Heat a non stick skillet over medium heat. Pour 1/4 cup of batter per pancake onto the skillet, cook until bubbles appear on the surface, then flip and cook until golden brown. Repeat with remaining batter.
3. In a separate bowl, combine diced pineapple, mango, red bell pepper, lime juice, and honey. Mix well to combine.
4. Serve pancakes warm, topped with tropical fruit salsa.

Chef’s Insight

To achieve the perfect pancake texture, avoid overmixing the batter.

Notes

Adjust the sweetness of the salsa according to personal preference.