Coconut Milk Pancakes With Maple-Lime Syrup

Total Time
22mins
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

Directions

  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.