And you get three of them per serving!

Josh Miller
This Story Originally Appeared On cookinglight.com

Gallery

Caitlin Bensel

Recipe Summary

Yield:
Serves 4 (serving size: 3 pancakes)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a nonstick skillet over medium-high. Whisk together light coconut milk, 1 large egg, light brown sugar, canola oil, and vanilla extract in a bowl. Stir in white whole-wheat flour, chopped cashews, baking powder, and kosher salt until just combined. Pour about 1/4 cup batter per pancake into pan. Cook until tops are covered with bubbles, about 3 minutes. Flip; cook until lightly browned, about 2 minutes. Drizzle with 1/4 cup pure maple syrup; sprinkle with 3 Tbsp. toasted unsweetened flaked coconut.

    Advertisement

Nutrition Facts

339 calories; fat 14g; saturated fat 6g; protein 9g; carbohydrates 45g; fiber 5g; sugars 16g; added sugar 15g; sodium 279mg; calcium 21% DV; potassium 2% DV.