Coconut Ginger Pancakes with Lime Butter

1. Start by making your butter. In a small bowl, mix together the softened butter, sugar, and lime zest. Set aside.

2. Next up, make the pancakes. In a medium sized bowl, lightly mix together the dry ingredients. I used Vietnamese cinnamon and vanilla powder, but I offered substitutes since I know those are fairly bizarre ingredients. Vietnamese cinnamon is particularly strong, so I would suggest upping the cinnamon a bit if you use the regular type. Also—I didn’t try these with vanilla extract, but the general rule is that 1 part vanilla powder equals 2 parts vanilla extract. I’d check it out for yourself though, maybe add a bit at a time.

3. Add the egg white (or egg) and coconut milk. Stir until just mixed together.

4. In a skillet, heat 1 teaspoon of coconut oil over medium heat. Once melted, add pancake batter in heaping tablespoons. Cook on one side until the batter begins to dry and bubble.

5. Once they begin to bubble, flip over the pancakes and cook them for another 1-2 minutes.

6. Remove the finished pancakes to a plate. Continue to prepare the pancakes in batches—for each one, melt a new teaspoon of coconut oil. Top with a thin layer of lime butter and serve. Makes about 18 small pancakes, serves 4.