Saturday, January 4, 2014

Clean Eating Pineapple Coconut Pancakes

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
  1. 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.
  2. 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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