In large mixing bowl, whisk together flour, baking powder and salt. Set aside. In medium bowl, mix together coconut milk, melted coconut oil, maple syrup, lemon juice, lemon zest and vanilla. Add the wet mixture to the flour mixture. Whisk until just combined.
Heat large skillet over medium low heat. Coat with cooking spray or a tablespoon of coconut oil. Add a heaping tablespoon of batter to the pan. Flip pancakes after about a minute, when golden brown on the underside (they cook quickly). Continue to cook on other side. Repeat with remaining pancake batter. Serve warm.
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|Serving Size: 1 Serving (10g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 14 (82%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.3mg||0 %|
|Sodium 7.5mg||0 %|
|Potassium 13mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.5g|
|Protein 0.2g||0 %|
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Calories per serving: 17
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