Upgrade your morning with this fresh new take on traditional pancakes. These Spiced Coconut Pancakes use coconut milk, nutmeg, and allspice, bringing in a world of new flavors while still being simple to make. Using coconut milk filled with Vitamins C and E, these pancakes not only taste delicious, they’re a rich source of antioxidants.

Enjoy!

• 2 1/2 cups whole wheat flour
• 1 cup unsweetened shredded coconut
• 2 teaspoons baking powder
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground allspice
• 1/4 teaspoon baking soda
• 1 13 1/2-ounce can light unsweetened coconut milk (about 1 2/3 cups)
• 2 tablespoons pure maple syrup
• 1 tablespoon vanilla extract
• Vegetable oil
• Fruit (for toppings)
• Additional pure maple syrup
•  

1. Preheat oven to 250°F.
2. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl.
3. Whisk coconut milk, 1 1/4 cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl.
4. Whisk coconut milk mixture into dry ingredients until batter is pourable.
5. Heat griddle or skillet over medium-high heat; brush with vegetable oil.
6. Working in batches, add batter by 1/4 cupfuls. Working quickly and using back of spoon, spread each pancake into about a 4-inch round.
7. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes.
8. Transfer to baking sheet. Keep warm in oven until ready to serve.
9. Place 2 to 3 pancakes on each plate. Top with maple syrup or fruit if desired.