Coconut-Pecan Pancakes...

Its important in this recipe, that you mix the ingredients correctly. If you are like me, that'll be tough because I just like to dump everything in and go! ;-)

But with the coconut oil, if you get it to a liquid point and you dump it into cold ingredients, its not going to blend in. It will re-solidify and whatever it touches will be stuck to it- then you may end up biting into a big lump of baking powder and that's YUCKY!

This is a big batch and makes approx. 40 -4inch pancakes.

Mix dry ingredients together:

4 2/3 cup of spelt or whole wheat flour (or a mix)

2 T baking powder

1 t salt
1/4 cup can sugar

1/2 cup chopped pecans

1/2 cup flaked or shredded coconut

Beat

4 eggs into

4 cups milk

Stir this into dry mixture.

Drizzle, as you stir

1/4 cup gently melted coconut oil

Cook on a buttered griddle.

***

I cool these on a baker's rack and then spread them on a pan and freeze them.

Then I store them into a container for the kiddies, for a quick and good-for-you breakfast.

They are also a good snack, as is, or with a little peanut butter or jelly.

*Can sub part of the flour for ground flax.