Nectarine Coconut Pancakes

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pancakes

In the summertime, I frequent to the Farmer’s Market. My favorite ingredients are the tomatoes in a rainbow of colors, and ripe nectarines that I can smell from miles away. This week I decided to utilize my Farmer’s Market produce in these summery pancakes. Not only do they look beautiful, but they add a nice, unexpected texture. Coconut pairs beautifully with nectarines which is why I fused the two together to create my favorite new breakfast treat. Enjoy!

  • Duration
  • Cook Time
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  • 6-8 ServingsServings

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cups coconut flour
  • 4 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil
  • butter for frying
  • 2 nectarines, very thinly sliced
  • sweetened and flaked coconut for serving

Preparation

1. Whisk together both flours, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla and oil. Whisk egg mixture into flour mixture.

2. Heat 1 tablespoon butter in a large non-stick skillet over medium heat. Working in batches and adding more butter as needed, pour 1/3 cup batter per pancake. Place 2-3 slices of nectarine on top of each pancake. Cook until small bubbles form on surfaces and undersides are golden brown. Flip and cook until browned on other side. Top with flaked coconut and maple syrup.