Whole Wheat Coconut Pancakes with Strawberry Sauce
Soft & fluffy pancakes made with whole wheat flour and flavors of coconut and topped with a strawberry sauce! These can be made ahead of time or even frozen for a quick nutritious breakfast!
- 1/2 cup whole wheat flour
- 2 tablespoons shredded coconut
- 1 teaspoon baking powder
- Pinch of sea salt
- 1/4 cup coconut milk
- 1 large egg
- 2 tablespoons full fat vanilla or plain yogurt
- 1 teaspoon maple syrup
- 1/4 teaspoon vanilla extract
- Coconut oil for cooking
- 1 cup diced strawberries
- 2 tablespoons maple syrup
- 1/2 cup water
- 2 teaspoons cornstarch
In a large mixing bowl, mix together whole wheat flour, shredded coconut, baking powder and sea salt.
Whisk in coconut milk, egg, yogurt, maple syrup and vanilla. Don’t overmix!
Preheat coconut oil in pan to medium heat. Scoop 2 tbsp batter to pan and cook until bubbles on surface form, then flip and cook until golden. Repeat with remaining batter.
Transfer pancakes to plate and top with strawberry sauce and serve!
To make sauce, combine 2 tablespoons water and cornstarch and then set aside. Add in 1/2 cup water, maple syrup and strawberries to small pot on medium heat. Stir often until strawberries breakdown. Add in water + cornstarch and mix well. Turn off when sauce is thickened.