Recipe: Almond Coconut Pancakes

I made these over the past weekend and they are a new favorite in our house. R is notorious for smothering his pancakes with butter and maple syrup. He actually told me that these pancakes didn't even need any toppings. We did try them with some strawberry jam and loved the flavor combination.
So, if you are looking for a healthier pancake alternative, these are it!

I took a basic pancake recipe from Martha Stewart, but stepped it up with some other ingredients to give them more flavor and nutrition. You can find the original recipe here: http://www.marthastewart.com/338185/basic-pancakes


Almond Coconut Pancakes (recipe makes about 16 pancakes)

• 1/2 cup all-purpose flour, (spooned and leveled)
• 1/2 cup almond flour, (spooned and leveled)
• 2 tablespoons organic cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup almond milk
• 2 tablespoons coconut oil (scooped out coconut oil in gel state and then melt - will end up being a little more than 2 TBS)
• 1/4 cup raw oats 
• 1 large egg
• Olive Oil Spray for spraying the griddle

Directions
Step One: Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

Step Two:  In a medium bowl, whisk together milk, coconut oil, and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine). You can add additional flour or oats if the batter is too thin.

Step Three: Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

Step Four: For each pancake, spoon 2  tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 4 in a large skillet).

Step Five: Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.