SERVES 6
Ingredients
1 cup almond flour
ВЅ teaspoon salt
1 cup coconut milk
1 large egg
ВЅ teaspoon vanilla extract
4 tablespoons coconut oil
2 cups fresh summer berries
Вј cup palm sugar
2 tablespoons palm sugar
Preparation
1.В В Adjust an oven rack to the lower-middle position and preheat the oven to 375В°F.
2.В В Whisk the flour and salt together in a large bowl. In a separate medium bowl, whisk the coconut milk, egg, and vanilla together. Make a well in the center of the flour mixture, and pour in the coconut milk mixture. Whisk together until combined (a few small lumps may remain).
3.В В Melt the coconut oil in a twelve-inch ovenproof skillet over medium heat. Swirl the coconut oil to coat the pan fully, then pour the batter into the center of the skillet and let it spread into an even layer. Working quickly, scatter the berries over the batter, leaving a one-inch border around the edge. Sprinkle the palm sugar over the berries (leaving the border around the edge clean).
4.В В Transfer skillet to the oven and bake the pancake until the edges are puffed and deep golden brown (10 to 15 minutes), rotating the skillet halfway through baking. Slide the pancake onto a serving platter, cut into wedges, and serve immediately.
