Two Peas & Their Pod · by Maria Lichty
Raspberry Coconut Granola Pancakes
NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 25%
CARBS 60G52% OF CAL
7G FIBER30G OTHER24G TOTAL SUGAR
FAT 19G37% OF CAL
12G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy buttermilk pancakes topped with coconut granola, fresh raspberries, and maple syrup. A satisfying breakfast dish with tropical coconut flavor and fresh fruit.
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View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 cups Gold Medal white whole wheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup flaked coconut
- 1 cup coconut granola
- 1 cup Driscoll's raspberries
- Maple syrup (for serving)
At a glance
PER SERVING · TIME 30M
CAL 23%·PRO 25%
CARBS 60G52% OF CAL
7G FIBER30G OTHER24G TOTAL SUGAR
FAT 19G37% OF CAL
12G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 529mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 377mg
- Calcium
- 127mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 529MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.