Toasted Coconut Whole Wheat Pancakes

Roger Hines

By
@Tiny1237

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.


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Rating:

Serves:

About 6 serving with 3 pancakes each

Prep:

30 Min

Cook:

30 Min

Method:

Griddle

Ingredients

1 c
coconut, unsweetened, flaked
2 c
whole wheat pastry flour
1 Tbsp
baking powder
1 tsp
baking soda
1 tsp
cinnamon powder
1 tsp
salt
1/2 tsp
nutmeg freshly grated
3/4 c
coconut milk, unsweetened, lite
3/4 c
yogurt, fat-free plain
2 large
eggs
1 Tbsp
honey
1 tsp
vanilla extract
2 Tbsp
vegetable oil

Directions Step-By-Step

1
Preheat 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.
2
In a large bowl whisk together flour, toasted coconut, baking powder, baking soda, salt , cinnamon, and nutmeg.
3
In another bowl mix liquid ingredients, lite coconut milk, non-fat yogurt, eggs, honey, vanilla and vegetable oil
4
Add coconut/flour mixture to liquid ingredients to form a medium thin batter.
5
Preheat 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.

About this Recipe

Course/Dish: Pancakes
Main Ingredient: Bread
Regional Style: American
Other Tags: For Kids, Healthy