Whole Wheat Coconut Pancakes! Soft & fluffy, rich and delicious with coconut cream and cinnamon, a little bit nutty with whole wheat flour & desiccated coconut, perfect easy & healthy breakfast or snack!
For metric people, like me, measurement is 250 ml cup.
In a mixing bowl, add dry ingredients first and stir well. Add wet ingredients gradually and stir so there are no lumps. If your coconut milk was in the fridge, scoop the coconut cream from the top and add more liquid to fill 1 1/2 cup.
Heat your pan well. Add a little bit of coconut oil and swirl the pan to spread it.
Spoon about the 1/4 cup to the pan and gently spread it, not too thinly.
Fry the pancake on low to medium heat for a nice min or two. It'll get dark soon because of the whole wheat flour and when baked, it'll be golden brown, more brown than golden. Watch it doesn't burn. Few dark specks are fine.
Serve immediately with a nice dollop of fruit jam or whipped coconut cream, sprinkled with coconut flakes or desiccated coconut.