Clean Eating Pineapple Coconut Pancakes
- 1/2 cup whole-wheat flour
- 1/4 cup oats
- 1 teaspoon stevia
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup part-skim ricotta cheese
- 1 large egg
- 1 large egg white
- 1/2 cup skim milk (or 1/2 c. pineapple juice)
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons coconut oil, organic, unrefined
- 1/2 cup chopped pineapple (plus more for topping)
- 1 tsp coconut extract
- Shredded coconut to taste
- Whisk whole-wheat flour, all-purpose flour, sugar,
baking powder, shredded coconut, and baking soda in a small bowl. Whisk ricotta,
egg, egg white, milk/ pineapple juice, chopped pineapple and coconut extract in a large bowl until
smooth. Stir the dry ingredients into the wet ingredients until just
combined.
- Brush a large nonstick skillet with coconut oil and
place over medium heat until hot. Pour desired amount of batter in pan Flip the pancakes and cook until golden
brown, about 2 minutes more. Top with more shredded coconut, chopped pineapple, and agave or honey if desired.
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