House of Nash Eats · by Amy Nash★ 5.0 (7)
Toasted Coconut Pancakes
NUTRITION · PER SERVING14M COOK
CAL 45%·PRO 31%
CARBS 81G36% OF CAL
10G FIBER37G OTHER34G TOTAL SUGAR
FAT 59G59% OF CAL
50G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pancakes with toasted coconut flavor. A breakfast treat that's easy to prepare and offers a unique twist on a classic.
mainamericanbaked goodeggs🍪 sheet pan🍳 skillet🔥 ovendairy freevegetarian
View the full recipe on House of Nash Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3/4 cup shredded (sweetened coconut)
- 3/4 cup coconut milk
- 1/4 cup coconut cream
- 1 Tablespoon vinegar
- 1 cup all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg (beaten)
- 2 Tablespoons coconut oil (melted)
- 1 teaspoon vanilla
At a glance
PER SERVING · TIME 14M
CAL 45%·PRO 31%
CARBS 81G36% OF CAL
10G FIBER37G OTHER34G TOTAL SUGAR
FAT 59G59% OF CAL
50G SAT10G 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
- 4m
- Sodium
- 745mg
- Total sugar
- 34g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 709mg
- Calcium
- 55mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 745MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.