from Julie Gneiting
In a small bowl whisk together coconut milk and honey until well combined.
Combine flour, shredded coconut, baking powder and salt in a mixing bowl.
Whisk eggs in a seperate bowl and add 1/2 a cup of the coconut milk and honey. Then add the rest of the milk mixture. Pour the coconut mixture and eggs to the remaining ingredients.
Pour 1/4 cup of batter into a non-stick pan for each pancake. Once the edges start bubbling, it's time to flip which is about 1 min a side.
Serve with sweet things like fruit and flavored syrup or yogurt or whipped cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 296 | ||
Calories from Fat: 201 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.4g | 30 % | |
Saturated Fat 18.7g | 94 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 62mg | 19 % | |
Sodium 156.1mg | 5 % | |
Potassium 315.8mg | 8 % | |
Total Carbohydrate 22.1g | 6 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 18.4g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 296
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