Try this Toasted Coconut Pancakes recipe, or contribute your own.
Suggest a better descriptionHeat oven to 250. Toast 1/2 cup unsweetened coconut in medium skillet over medium heat, shaking pan frequently, until golden brown, 2-3 minutes. Whisk together 1 cup flour, 1 tsp baking powder, 1/2 tsp. each salt and cinnamon, 1/4 tsp nutmeg and 1/8 tsp baking soda in bowl. In another bowl, whisk together 3/4 cup light coconut milk, 1/2 cup warm water, 1 1/2 T honey and 2 tsp vanilla extract. Stir into dry ingredients along with toasted coconut to form thin batter.
Heat skillet with 1 1/2 tsp vegetable oil. For each pancake, pour 1/4 cup batter and spread with back of spoon until 4 inches in diameter. Cook until bubbles form, 2-3 minutes. Flip, cook 1-2 minutes. Serve with fresh fruit and lime.
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Serving Size: 1 Serving (430g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1398 | ||
Calories from Fat: 1281 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 142.4g | 190 % | |
Saturated Fat 102.7g | 513 % | |
Monounsaturated Fat 26.2g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 247.3mg | 76 % | |
Sodium 771.1mg | 27 % | |
Potassium 692.6mg | 18 % | |
Total Carbohydrate 30.1g | 9 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 25.7g | ||
Protein 8.5g | 12 % | |
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: 1398
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