How To Make Coconut Pancakes
These whole wheat coconut pancakes are fluffy, light, and delicious made with coconut milk. This healthy recipe is perfect for lazy weekend mornings.
- 1cupwhole wheat pastry flour,or whole wheat flour
- 2tbspunsweetened coconut,shredded
- 2tspbaking powder
- 1cuplight coconut milk,or 1 fresh coconut water
- 1½tbspmelted coconut oil,or butter
In a medium mixing bowl, mix together the dry ingredients.
In a separate bowl, whisk together the liquid ingredients.
If the coconut oil solidifies in contact with cold ingredients, let it warm up to room temperature for a few minutes or microwave briefly in 30-second intervals until it melts.
Pour the wet ingredients into the dry and stir until combined. If using an electric skillet, heat it to 350 degrees F. Otherwise, heat a heavy cast-iron skillet or nonstick griddle over medium-low heat.
If necessary, lightly oil the cooking surface with additional oil or cooking spray.
Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and flip.
Cook on the opposite sides for 1 to 2 minutes or until lightly golden brown.
Repeat the process with the remaining batter, adding more oil as needed.
Serve the pancakes immediately or keep warm in a 200 degree F oven.
- Calories: 556.98kcal
- Fat: 32.71g
- Saturated Fat: 24.81g
- Trans Fat: 0.01g
- Monounsaturated Fat: 1.69g
- Polyunsaturated Fat: 1.33g
- Carbohydrates: 57.17g
- Fiber: 8.67g
- Sugar: 11.40g
- Protein: 8.79g
- Cholesterol: 79.98mg
- Sodium: 735.73mg
- Calcium: 372.04mg
- Potassium: 293.36mg
- Iron: 3.29mg
- Vitamin A: 34.40µg
- Vitamin C: 0.08mg
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