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Lemon Coconut Whole Wheat Pancakes

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Servings:
15 small pancakes
Difficulty:
Medium

Ingredients
  • 1 cup whole wheat pastry flour
  • 1/2 cup Shredded coconut
  • 1 tablespoon Baking powder
  • 1 pinch Salt
  • 1 can (14 ounce) Roland® Coconut Milk
  • 3 tablespoons agave nectar (or sweetener of choice, to taste)
  • 1 tablespoon ground flaxseed mixed with 2 tablespoons warm water
  • 1 teaspoon lemon extract
  • 1/2 teaspoon Vanilla extract
  • 2 teaspoons zest of 1 lemon
Directions
  1. Mix the dry ingredients (whole wheat pastry flour, shredded coconut, baking powder and pinch of salt) in a mixing bowl.
  2. Whisk the wet ingredients (coconut milk, agave nectar, ground flaxseed, lemon extract, vanilla extract and zest of 1 lemon) into a small bowl.
  3. Pour the wet mixture into the dry and mix well. Make sure to scrape the bottom of the bowl while you're mixing so there is no dry mix left.
  4. Heat a large skillet over medium heat or if you are using a flat-bottomed griddle heat over medium-low heat. Spray with a little oil to prevent sticking.
  5. Spread out 1/4 cup batter per pancake. You can cook 3 to 4 at a time, but make sure to leave yourself enough room to flip them.
  6. Once the sides of the pancake start to set up and look dry, carefully flip and cook on the other side for 2 to 3 minutes more.
  7. Repeat until you have cooked all the pancakes. Serve with maple syrup and a sprinkle of shredded coconut. © Kathy Hester 2013.

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