Coconut Milk Pancakes With Maple-Lime Syrup

"I'm not a huge pancake fan, but these are delicious. I never would have thought of these ingredients together on my own and oh wow are they heavenly. I didn't have wheat germ so I left it out, and for the buttermilk I just throw a splash of vinegar into the milk--same thing. Recipe courtesy of All You, February 2014. If they're not all gone--put them in the fridge to eat during the week. They also freeze well to pull out for another day's breakfast."
 
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Ready In:
22mins
Ingredients:
13
Yields:
10 pancakes
Serves:
5
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ingredients

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directions

  • Preheat oven to 200.
  • In a large bowl, combine flour, wheat germ, sugar, baking powder, baking soda, and salt.
  • In a small bowl, whisk together eggs, coconut milk, buttermilk, oil, and vanilla.
  • Pour milk mixture into flour mixture and stir just until moistened. Let stand for 10 minutes.
  • Warm a griddle over medium heat and lightly brush with oil.
  • When a drop of water sizzles on surface, pour batter but 1/3 cupfuls onto griddle.
  • Cook until bubbles form on surface and edges seem dry, about 3 minutes.
  • Flip and cook about 1 minute longer.
  • Transfer to a platter.
  • Place platter in the oven to keep pancakes warm. Repeat with remaining batter.
  • Combine syrup and butter in a small saucepan over low heat.
  • Warm until butter has melted.
  • Stir in lime juice.
  • Serve pancakes with warm syrup on the side.

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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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