Spicy Southern Kitchen · by Christin Mahrlig★ 4.5 (2)
Coconut Pancakes
NUTRITION · PER SERVING—
CAL 29%·PRO 23%
CARBS 63G44% OF CAL
9G FIBER0G ADDED0G INTRINSIC30G OTHER24G TOTAL SUGAR
FAT 31G49% OF CAL
26G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made with coconut milk and shredded coconut for bold coconut flavor throughout. Topped with toasted coconut for a breakfast or brunch treat.
mainsouthernbaked goodeggs🍳 skilletvegetarian
View the full recipe on Spicy Southern Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup whole buttermilk
- 1 (13.25-ounce) can unsweetened coconut milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups sweetened flaked coconut, (divided)
- coconut oil or vegetable oil
At a glance
PER SERVING
CAL 29%·PRO 23%
CARBS 63G44% OF CAL
9G FIBER0G ADDED0G INTRINSIC30G OTHER24G TOTAL SUGAR
FAT 31G49% OF CAL
26G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 497mg
- Total sugar
- 24g
- Added sugar
- ≥9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 546mg
- Calcium
- 92mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 497MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.