Coconut Milk Pancakes With Maple-Lime Syrup

Total Time
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.

Ingredients Nutrition


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