Toasted Coconut Pancakes
Ingredients
The pancakes
-
1
cup
shredded sweetened coconut
-
2
cups
white whole wheat flour
-
2
tablespoons
coconut sugar
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
2
cups
coconut milk
-
2
large
eggs
-
¼
cup
melted coconut oil
-
1
teaspoon
vanilla extract
For serving
-
to taste
butter
-
to taste
coconut syrup
Instructions
- Preheat the oven to 325°F and spread the coconut on a baking sheet, toasting for 5-7 minutes.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the coconut milk, eggs, melted coconut oil, and vanilla.
- Combine the wet and dry ingredients, mixing until just combined.
- Heat a griddle or pan over medium-low heat and coat with cooking spray.
- Pour about ⅓ cup of batter onto the skillet and sprinkle with toasted coconut.
- Cook until bubbles form on the surface, then flip and cook until browned on the other side.
- Repeat until all batter is used, serving warm with butter and coconut syrup if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
250mg
Cholesterol
70mg
You might also like