Photo: Mariana Medvedeva
Spiced Coconut Pancakes with Tropical Fruit
13 ingredients
Makes about 20
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Estimated Nutrition (whole recipe, rough)
1097
Calories
22g
Protein
56g
Fat
129g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Allspice | 1 tsp ground (1.9g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 cups whole wheat flour
- 1 cup unsweetened shredded coconut
- 2 teaspoons baking powder
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground allspice
- 1/4 teaspoon baking soda
- 1 13 1/2-ounce can light unsweetened coconut milk (about 1 2/3 cups)
- 2 tablespoons pure maple syrup
- 1 tablespoon vanilla extract
- Vegetable oil
- Additional pure maple syrup
- Chopped natural unsalted pistachios (for garnish)
- Ingredient info: Unsweetened shredded coconut is available at specialty foods stores and natural foods stores. Canned light unsweetened coconut milk is sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes