Buttermilk Pancakes with Coconut FlourContributed by: Chelsea Lincoln, Recipe Specialist
Directions
Mix together dry ingredients in a medium bowl. Add oil, eggs and buttermilk, blending with a whip until just blended. Texture will be a little thicker than regular pancake batter, but cooks up fluffy. Pour batter onto medium hot griddle sprayed with cooking spray. Cook until underside is nicely brown, flip and brown other side. Makes 8 pancakes.
NUTRITIONAL INOFRMATION Serving Size: 1 pancake Calories 160, Calories from Fat 50, Total Fat 6g, Saturated fat 1.5g, Cholesterol 50mg, Sodium 220mg, Total Carbohydrates 21g, Dietary Fiber 2g, Sugars 4g, Protein 5g. |
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Ratings & Comments (2)
2 Reviews 
Stella July 21, 2012
Very good. They cooked up so nicely, fluffy and light. I had them with butter, strawberry jam and whipped cream. Tomorrow, I will mix the jam into the batter and try that, too.
Mary October 11, 2012
Wonderful recipe ! I make a batch on Sunday, and freeze the leftovers. My kids love them out of the toaster during the week !
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