Coconutty Pancakes
This nutty coconut version is a sweet sensation!
Ingredients
- 1 cup Sturdiwheat Almond Pecan Pancake Mix
- 1 cup water or coconut milk
- 1 cup unsweetened shredded coconut
- 1/2 cup chocolate chips, optional
Instructions
- Combine pancake mix, water and coconut in a bowl just until combined. Do not overmix. Set aside for 5 minutes.
- Heat a nonstick griddle or frying pan and spray with nonstick cooking spray, or butter for crispier pancakes. Pan is ready when water drops dance on the griddle.
- Ladle 1/4 cup batter mixture on to the griddle. Add a few chocolate chips, if desired. When bubbles form on top and edges appear dry, turn panckaes. Cook until done.
- Serve warm with shredded coconut and warm chocolate sauce or your favorite maple syrup.
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