Recipes Honey Pineapple and Toasted Coconut Pancakes | Easy Food & Drink

Ingredients

• 2 cups white whole wheat flour
• 2 tablespoons Truvia baking blend
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 2 large eggs
• 1½ cups unsweetened vanilla almond milk
• 1 (5.3 ounce) container Silk Vanilla Yogurt
• 1 tablespoon coconut extract
• 2½ tablespoons coconut oil, melted
• [b]Garnishes:[/b]
• 1/2 cup Unsweetened Coconut Flakes
• 1 1/2 cups fresh, diced pineapple
• Honey. to drizzle

Instructions

1. Preheat oven to 350 degrees F. On a small baking sheet, spread the coconut flakes out evenly. Spray with non-stick spray. When oven is heated, place tray in oven and bake for 8 to 10 minutes, or until golden brown. Remove from oven and let cool.
2. In a large bowl, combine the flour, Truvia, baking powder and sea salt. Whisk well and set aside.
3. In another bowl, combine the eggs, milk, yogurt, and coconut extract. Whisk well until mixed then while whisking pour in the oil. ([i]This will prevent the oil from solidifying further upon mixing with the cold ingredients. Whisk until smooth.[/i])
4. Add the yogurt mixture to the dry ingredients and stir until batter is combined.
5. Heat a large skillet over medium heat and spray with non-stick cooking spray.
6. Once heated, add the diced pineapple and sear until lightly golden brown, 3 minutes. Stir occasionally to evenly brown. Remove pineapple and place in bowl. Set aside.
7. In the same skillet, pour 1//4 cup of batter onto preheated pan. You may need to spread out a bit into an even circle.
8. Cook for 2-3 minutes, or until bubbles start to appear gently, or until light golden brown. Gently flip and cook for 2 more minutes. Repeat with remaining batter.
9. Serve with toasted coconut, pineapple and honey, if desired.

source : here