Coconut Milk Pancakes with Maple-Lime Syrup

Coconut Milk Pancakes with Maple-Lime Syrup Recipe
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
What makes it great: Wheat germ is a good source of thiamine, an energy-boosting B vitamin that helps the body turn carbohydrates into fuel.


Yields: about 10 pancakes (serving size: 2 pancakes)

Cost per Serving:


Recipe from


Recipe Time

Prep: 12 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 487
Fat 19 g
Satfat 13 g
Protein 12 g
Carbohydrate 68 g
Fiber 4 g
Cholesterol 91 mg
Sodium 564 mg


1 1/2 cups all-purpose flour
1/2 cup wheat germ
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups coconut milk
3/4 cup buttermilk, well-shaken
2 teaspoons vegetable oil
1 teaspoon vanilla extract
1/2 cup pure maple syrup
2 teaspoons unsalted butter
2 teaspoons fresh lime juice


1. Preheat oven to 200ºF. In a large bowl, combine flour, wheat germ, sugar, baking powder, baking soda and salt. In a small bowl, whisk together eggs, coconut milk, buttermilk, oil and vanilla. Pour milk mixture into flour mixture and stir until just moistened. Let stand for 10 minutes.

2. Warm a griddle over medium heat; lightly brush with oil. When a drop of water sizzles on surface, pour batter by 1/3 cupfuls onto griddle. Cook until bubbles form on surface and edges seem dry, about 3 minutes. Flip and cook about 1 minute longer. Transfer to a platter. Place platter in oven to keep pancakes warm. Repeat with remaining batter.

3. Combine syrup and butter in a small saucepan over low heat. Warm until butter has melted. Stir in lime juice. Serve pancakes with warm syrup on the side.