Coconut Cornmeal Pancakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 121.0
  • Total Fat: 3.4 g
  • Cholesterol: 19.2 mg
  • Sodium: 152.9 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.1 g

View full nutritional breakdown of Coconut Cornmeal Pancakes calories by ingredient


Introduction

These are really tasty pancakes. You can use 1% milk instead of whole and unsweetened coconut if you would like. I'm not sure how these would turn out with whole wheat flour, but I would love to know. I also think coconut extract would be a better choice than vanilla, I just didn't have any on hand. This recipe makes 12, 4 1/2 in diam. pancakes. I calculated this to have 12 servings, but 1 pancake probably won't be enough! The cooking time will depend on how many pancakes you can cook at one time. These are really tasty pancakes. You can use 1% milk instead of whole and unsweetened coconut if you would like. I'm not sure how these would turn out with whole wheat flour, but I would love to know. I also think coconut extract would be a better choice than vanilla, I just didn't have any on hand. This recipe makes 12, 4 1/2 in diam. pancakes. I calculated this to have 12 servings, but 1 pancake probably won't be enough! The cooking time will depend on how many pancakes you can cook at one time.
Number of Servings: 12

Ingredients

    1 cup all-purpose flour
    1 cup yellow corn meal
    1 TBLS baking powder
    4 tsp splenda
    3/4 cup milk(I used whole milk)
    3/4 cup water
    1 egg
    1 cup sweetened shredded coconut

Directions

Mix the dry ingredients in a med bowl.
Mix the wet ingredients in a small bowl.
Add the wet to the dry and mix until just combined.
Stir in the coconut.
Cook like regular pancakes in a pan or griddle on med(ish) heat.
Makes 12, 4 1/2 in pancakes.

Number of Servings: 12

Recipe submitted by SparkPeople user LENORA05.