Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Coconut Pancakes
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 12 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 127
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 34 mg
- Sodium
- 169 mg
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 12 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 127
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 34 mg
- Sodium
- 169 mg
Ingredients
Directions
- Preheat the oven to 250˚. Whisk the all-purpose, coconut and almond flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs, oat milk, water, coconut yogurt and coconut oil to the well; stir to make a slightly lumpy batter.
- Heat a large nonstick skillet over medium heat; brush with coconut oil. Add 1/4 cupfuls of batter to the pan, leaving room for the pancakes to spread. Cook until the pancakes are puffed, the edges are set and the bottoms are browned, 4 to 5 minutes. Flip and cook until browned on the other side, 1 to 2 more minutes. Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter, adjusting the heat if the pancakes are browning too quickly.
- Top each serving of pancakes with more yogurt, berries, toasted coconut and maple syrup.
