Coconut Milk Pancakes with Maple-Lime Syrup
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.
How to Make It
Step 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.
Step 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.
Step 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.
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