Coconut pancakes
Description
Aromatic coconut pancakes will brighten your morning. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Preheat the oven to 200 degrees with the rack in the center. Line a baking sheet with parchment paper or silicone baking mats. Cut the butter into small pieces and chill. Whisk together the egg, cream, and vanilla extract. In a large bowl, mix flour, coconut flour, sugar, baking powder, and salt. Add the butter pieces and blend with your fingers or a pastry cutter until the mixture resembles coarse crumbs the size of oat flakes. Pour the egg mixture into the dough and stir with a fork until just combined and slightly sticky. Do not overmix.
- 2
Step 2
2. Knead the dough by hand or mix with a rubber spatula 8-10 times. Place the dough onto a lightly floured work surface and divide it in half. Roll out one half of the dough into a circle about 12 cm in diameter, cut it into 6 wedges, and place them on a baking sheet. At this point, the scones can be tightly wrapped and frozen on the baking sheet. Do not thaw the scones before baking—simply add about 2 minutes to the baking time. Repeat with the second half of the dough. Sprinkle the scones with coconut flakes.
- 3
Step 3
3. Bake the flatbreads for about 20-22 minutes, until golden brown. Place on a rack and let cool for 10 minutes before serving, or wait until the flatbreads have cooled to room temperature.