Prep 12 mins
Cook 10 mins
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.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup wheat germ
- 3 tablespoons sugar
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 2 large eggs
- 1 1⁄4 cups coconut milk
- 3⁄4 cup buttermilk, well-shaken (or throw a splash of vinegar into milk(I threw it into more coconut milk)
- 2 teaspoons vegetable oil
- 1 teaspoon vanilla extract
- 1⁄2 cup pure maple syrup
- 2 teaspoons unsalted butter
- 2 teaspoons fresh lime juice
- 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.