These easy whole wheat pancakes with Hawaiian coconut syrup make for a decadent yet healthy breakfast. The perfect treat for Mom this mother’s day!
Look at that tropical gloriousness, you guys! I have basically been dreaming about these pancakes ever since we got back from Hawaii… over a year ago. It was our first time going and we had the best time. Our bellies had a pretty damn good time, too, truth be told.
Anyway, if you’ve ever been there, you’ll know that every single breakfast place serves coconut syrup and it’s freaking divine. The entire world should be serving coconut syrup at all times. <Scribbles angry letter to IHOP – “Butter pecan, but no coconut?! What is even the point of you.”>
And don’t forget that these pillows of deliciousness come at the exact right time to make these for a special mama in your life, since Mother’s day is THIS SUNDAY, my friends. These would make a great pancake bar which would be so perfect for a Mother’s day brunch. Just set out all of the toppings into separate dishes and you’re good to go!
Ok, let me show you how freaking easy these are to make:
Whisk together all of the dry ingredients:
Whisk together all of the wet ingredients:
Mix the wet into the dry and cook ’em up!:
After you’ve made these ridiculously easy and delicious whole wheat pancakes with Hawaiian coconut syrup, sit down, relax, close your eyes and just pretend for a moment that you hear waves crashing (and that that sound isn’t your kids throwing things at each other – but maybe that’s just my house 😉 ).
Happy Mother’s Day to all the mamas out there and especially to mine! I so wish I were making you breakfast this Sunday! Love you, ma!!
Want more healthy and delicious pancake recipes? Check out this great post from my friend, Carrie! Need even MORE breakfast inspo? I’ve got you. Scroll down!
If you make these 21 Day Fix Whole Wheat Pancakes with Hawaiian Coconut Syrup be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
- 1 can full fat coconut milk
- 1 Tbs cornstarch
- 1/3 cup raw sugar or pure maple syrup
- 1 tsp coconut extract (optional)
- 2 cups whole wheat pastry flour (you can probably sub regular whole wheat flour, but your pancakes will be more dense, just fyi)
- 1/2 cup cornmeal
- 1 Tbs baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups unsweetened almond milk (plain or vanilla)
- 3 eggs
- 1 tsp vanilla or coconut extract
- 1/4 cup melted butter
Optional Toppings (be sure to add these to your container counts if you use them!):
- Toasted coconut - counts as an orange
- Chopped macadamia nuts - 1 1/2 Tbs = 1/2 Blue
- Bananas, sliced
- Fresh pineapple, chopped
- Add all ingredients to a small saucepan and whisk together over medium heat. Whisking every now and then until it thickens and starts to bubble. Keep warm or refrigerate if you're making this ahead.
- In a large bowl, whisk together all of the dry ingredients.
- In another large bowl, whisk together all of the wet ingredients (I like to whisk the butter in last) - Fyi, it's ok if the butter solidifies a bit into small pieces once it hits the cold liquid.
- Stir the wet ingredients into the dry ingredients until just combined. Heat a griddle over medium heat (I have an electric griddle I use for this and I put it on 325, but I find that each griddle is a bit different so you may need to adjust the temp for yours). Spray your griddle with olive oil or coconut oil cooking spray and use an ice cream scoop or 1/4 cup to pour the pancake batter. Once they start to bubble on top and look dry around the edges you can flip them. Cook the other side until golden brown. Repeat with remaining batter.
- Serve your pancakes with the coconut syrup and any topping that you like and enjoy!
21 Day Fix Container Counts per Serving: 1 Yellow, 1/2 Blue, 1 1/2 tsp, 1 1/2 sweetener teaspoons (don't forget to add the counts for any additional toppings that you use!)
Weight Watchers Freestyle Points: 11 (plus any topping, though the fruit is zero points anyway!)
Nutrition Information:Yield: 10 Serving Size: 2 pancakes and 2 1/2 Tbs of Coconut Syrup
Amount Per Serving: Calories: 239 Total Fat: 14g