Coconut Pancakes
Ingredients
The pancake batter
-
½
cup
white whole wheat flour or whole wheat pastry flour
-
1
tsp
baking powder
-
1
packet
stevia or 1 tbsp sugar
-
1
tbsp
shredded coconut
-
1
dash
sea salt
-
1
pinch
cinnamon
-
1
pinch
nutmeg
-
¼
cup
lite coconut milk
-
¼
cup
almond milk
-
½
tsp
vanilla extract
-
1
tsp
coconut oil or butter, melted
-
as needed
tbsp
coconut oil for cooking
For garnish
-
as needed
tbsp
toasted coconut
-
as needed
tbsp
maple syrup
Instructions
- Preheat a skillet over medium heat and melt about 1 tsp of coconut oil.
- In a bowl, combine all dry ingredients.
- Add wet ingredients to the dry mixture and stir until just combined.
- Spoon the batter onto the skillet to form three pancakes.
- Cook until bubbles form on the surface, then flip and cook for about a minute longer.
- Remove pancakes and toast shredded coconut in the skillet until golden brown.
- Serve pancakes topped with toasted coconut, nutmeg, and maple syrup.
Nutrition Facts (estimated)
Servings
1
Calories
300
Total fat
12g
Total carbohydrates
42g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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