
Raspberry Coconut Granola Pancakes
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Course
Breakfast
-
Cuisine
American, International, Vegetarian

Raspberry Coconut Granola Pancakes
Report
Fluffy buttermilk pancakes with coconut granola and fresh raspberries! You will want a big stack of these pancakes!
Share:
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
Instructions
- 1. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, coconut oil, and vanilla extract. Add liquid ingredients to the dry ingredients and stir just until combined. Do not over mix. Gently fold in the coconut, granola, and raspberries. The batter will be lumpy and that's ok.
- 2. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/3 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone. Serve warm with maple syrup and extra raspberries, if desired.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Coconut Raspberry Waffles with Coconut Whipped Cream
American, International, Vegetarian
5.0
(3 reviews)