toasted coconut whole wheat pancakes

★★★★☆ 1
By Roger Hines
from Phoenix, AZ

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
serves About 6 serving with 3 pancakes each
prep time 30 Min
cook time 30 Min
method Griddle

Ingredients For toasted coconut whole wheat pancakes

  • 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 lg
    eggs
  • 1 Tbsp
    honey
  • 1 tsp
    vanilla extract
  • 2 Tbsp
    vegetable oil

How To Make toasted coconut whole wheat pancakes

  • 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.
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