Ultimate Coconut Pancakes
Indulge in Ultimate Coconut Pancakes! Made with coconut flour, coconut sugar, and coconut yogurt, topped with whipped blueberry. Pure bliss!
Servings: 12 3 1/2" pancakes
Equipment
- Kitchenaid Mixer
- Measuring Cups and Spoons
- Griddle or Skillet
Ingredients
Coconut Pancake Batter
- 1/2 Cup Chobani Coconut Greek Yogurt 1- 5.3oz container or 150 grams
- 3 tbsp Coconut Sugar 30 grams
- 1 tsp Vanilla Extract 7 grams
- 1 tsp Lime Juice 7 grams
- 1/4 tsp Salt
- 3 Eggs room temperature
- 2 tbsp Coconut Oil 30 grams melted
- 1/3 Cup Coconut Flour 42 grams
- 1/2 tsp Baking Powder 3 grams
- 1/4 tsp Baking Soda
Whipped Blueberry Topping
- 1/2 Cup Chobani Blueberry Yogurt 150 grams
- 1/2 Cup Heavy Whipping Cream 120 grams
- 1/4 Cup Shredded Coconut
Instructions
Blueberry Whipped Topping
- Add 1/2 cup of heavy whipping cream to your mixer fitted with the whisk attachment and whip until stiff peaks form. Then add 1/2 cup of blueberry yogurt and whisk until combined. Scoop into a bowl, cover with plastic wrap, and place in the fridge for later.
Coconut Pancake Batter
- In your mixer, add the 1/2 cup Chobani coconut yogurt, 3 tbsp coconut sugar, 1 tsp vanilla extract, 1 tsp lime juice, 1/4 tsp salt, three room-temperature eggs, and 2 tbsp of melted coconut oil. Mix until combined.
- Next, add the 1/3 cup coconut flour, 1/2 tsp baking powder, and 1/4 tsp baking soda, and mix thoroughly. Allow the Coconut Pancake Batter to sit for at least 5 minutes so that the coconut flour can absorb all the liquid.
Cook
- Either one at a time in a greased skillet or multiple on a greased griddle, measure out 2 tbsp of batter per pancake. Cook 3-4 minutes on the first side, until the whole pancake is bubbly, then flip and cook another 3-4 minutes until golden brown. Repeat until batter is gone.
- Serve topped with blueberry whipped topping and a sprinkle of shredded coconut. Enjoy!