Raspberry Coconut Granola Pancakes

Name: Raspberry Coconut Granola Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
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

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

Iris Warren

Report

Fluffy buttermilk pancakes with coconut granola and fresh raspberries! You will want a big stack of these pancakes!

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

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

Add to Shopping List

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.