Raspberry Coconut Granola Pancakes
Ingredients
Dry Ingredients
-
2
cups
Gold Medal white whole wheat flour
-
2
tablespoons
granulated sugar
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
Wet Ingredients
-
2
cups
buttermilk
-
2
large
eggs
-
¼
cup
coconut oil
-
1
teaspoon
vanilla extract
Add-ins
-
½
cup
flaked coconut
-
1
cup
coconut granola
-
1
cup
Driscoll's raspberries
For Serving
Instructions
- 1. Whisk together the dry ingredients in a large bowl.
- 2. In a separate bowl, whisk together the wet ingredients.
- 3. Combine the wet and dry ingredients, stirring until just mixed, then fold in the coconut, granola, and raspberries.
- 4. Heat a griddle or pan and coat with cooking spray.
- 5. Drop about a ⅓ cup of batter onto the skillet and cook until bubbles form, then flip and cook until browned.
- 6. Repeat until all batter is used and serve warm with maple syrup and extra raspberries.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
6g
Sodium
300mg
Cholesterol
60mg
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