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Coconut Milk Pancakes with Maple-Lime Syrup

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 12 mins
Cook time 5 mins
Yield Yields: about 10 pancakes (serving size: 2 pancakes)
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.

Ingredients

  • PANCAKES:
  • 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
  • SYRUP:
  • 1/2 cup pure maple syrup
  • 2 teaspoons unsalted butter
  • 2 teaspoons fresh lime juice

Nutrition Information

  • calories 487
  • fat 19 g
  • satfat 13 g
  • protein 12 g
  • carbohydrate 68 g
  • fiber 4 g
  • cholesterol 91 mg
  • sodium 564 mg

How to Make It

  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.