toasted coconut whole wheat pancakes
(1 rating)
I found this original recipe on a Lite Coconut Milk ad. I tweaked the heck out of it, and this is what we ended up with. It was delicious. Do not skip the toasting of coconut step.
(1 rating)
yield
serving(s)
prep time
30 Min
cook time
30 Min
method
Griddle
Ingredients For toasted coconut whole wheat pancakes
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1 ccoconut, unsweetened, flaked
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2 cwhole wheat pastry flour
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1 Tbspbaking powder
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1 tspbaking soda
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1 tspcinnamon powder
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1 tspsalt
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1/2 tspnutmeg freshly grated
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3/4 ccoconut milk, unsweetened, lite
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3/4 cyogurt, fat-free plain
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2 lgeggs
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1 Tbsphoney
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1 tspvanilla extract
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2 Tbspvegetable oil
How To Make toasted coconut whole wheat pancakes
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1Preheat oven to 250 F. Toast coconut in a medium skillet over medium heat shaking the pan frequently until golden brown, about 2 or 3 minutes.
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2In a large bowl whisk together flour, toasted coconut, baking powder, baking soda, salt , cinnamon, and nutmeg.
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3In another bowl mix liquid ingredients, lite coconut milk, non-fat yogurt, eggs, honey, vanilla and vegetable oil
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4Add coconut/flour mixture to liquid ingredients to form a medium thin batter.
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5Preheat griddle to "Sear" and grease surface with butter. Use 1/4 cup of batter for each pancake. Brown on one side until bubbles form on top of pancake. Flip and cook on other side until golden brown. Store in preheated oven. Continue until all of the pancakes are done. Serve with your favorite topping. Approximately 100 calories per pancake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Toasted Coconut Whole Wheat Pancakes:
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