The coconut pancakes are gluten-free and made with just three ingredients.
This recipe is quick and easy to make: simply create a mixture with Greek yogurt, egg whites, and desiccated coconut.
I’ve topped the pancakes with sour cherry, but you can also enjoy them with chocolate, peanut butter, jam, maple syrup, or fresh fruit.
If you like coconut, you’ll love this recipe and make it often because it’s the star ingredient!
For more recipes, check out the collection Pancake – Sweet and Savory Recipes
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8 Pieces
- Cooking methods: Stove
Ingredients
- 3/8 cup 0% fat Greek yogurt
- 3.5 oz egg whites
- 3/8 cup desiccated coconut
- to taste sour cherry with syrup
Tools
- Pan
Steps
To make the coconut pancakes, pour the yogurt and egg whites into a bowl.
Start mixing, and finally add the coconut. Mix until you get a smooth and lump-free mixture.
Lightly grease a small pan and heat it over low flame.
Pour a couple of tablespoons of batter into the pan. When bubbles start forming on the surface and the edges begin to lift, flip with a spatula.
Cook the other side for another minute, waiting for it to color. Repeat the same operation until the batter is used up.
Place the pancakes on a plate, one on top of the other, and garnish with sour cherry.
Serve and enjoy your meal!
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