Breakfast

Coconut and wheat pancakes is for Breakfast, Dessert.

Coconut and wheat pancakes takes 35 minutes to prepare.

Coconut and wheat pancakes takes 30 minutes to cook.

Coconut and wheat pancakes makes 12 servings.

The ingredients for Coconut and wheat pancakes are:

11 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
0.33 cup Flour - Gold medal all purpose flour
0.25 cup Whole Wheat Flour
2 large Egg, fresh, whole, raw
1.5 cup Milk, 2%, with added nonfat milk solids, without added vit A
.25 cup Granulated Sugar
6 tbsp Chocolate, Nestle Real Semi-Sweet Chocolate Chips
1 tsp Vanilla extract, imitation, alcohol
6 tsp Baking Powder
3 tbsp Butter, salted

Here is how you make Coconut and wheat pancakes:

1) Combine dry ingredients (except choc chips) and mix with a fork. Add wet ingredients and stir until smooth adding as much water as needed to keep batter thick but pourable. 2) Heat skillet on medium heat. 3) Pour one third cup batter in skillet. Sprinkle with choc chips. Flip after ~2 min. Cook on other side ~2-3 min. Remove pancake from pan.4) repeat step 3 until batter is gone Serving Size: Makes 12 6-inch pancakesNumber of Servings: 12Recipe submitted by SparkPeople user HEALTHY-ME26.

The nutritional information for Coconut and wheat pancakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 154.5

• Total Fat: 7.0 g
• Cholesterol: 41.3 mg
• Sodium: 294.2 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 3.2 g
• Protein: 3.9 g