Raspberry Coconut Pancakes
Tender vegan pancakes studded with tart raspberries and toasted coconut.
20minutes
2servings
290calories
5gprotein
$1.40per serving
Ingredients (serves 2)
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
- 1 cup coconut milk
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup
- 1 cup fresh raspberries
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Save this recipeInstructions
- 1
Whisk flour, baking powder, salt, and shredded coconut in a bowl.
- 2
In another bowl, combine coconut milk, melted coconut oil, and maple syrup.
- 3
Mix wet and dry ingredients until just combined.
- 4
Gently fold in raspberries.
- 5
Heat a nonstick skillet over medium-high heat.
- 6
Pour 1/3 cup batter per pancake and cook until edges set, about 2 minutes.
- 7
Flip and cook 1 minute more until golden.
- 8
Serve with maple syrup and coconut flakes.
