Lemon Coconut Whole Wheat Pancakes

By Kathy_Hester

These cheery pancakes are full of luxurious coconut milk. The whole wheat flour and ground flax seed make them healthier. They are a snap to make so you could whip up a batch for brunch in no time!

Ingredients

• dry ingredients:
• 1 cup whole wheat pastry flour
• 1/2 cup shredded coconut
• 1 tablespoon baking powder
• pinch of salt
• wet ingredients:
• 1 (14 ounce) can RolandⓇ Brand 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
• zest of 1 lemon (about 2 teaspoons)

Preparation

Step 1

Mix all the dry ingredients in a mixing bowl and whisk the wet ingredients together into a small bowl. 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’s no dry mix left.

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.

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.

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.

Repeat until you have cooked all the pancakes. Serve with maple syrup and a sprinkle of shredded coconut