Fluffy Coconut Pancakes Recipe

Fluffy Coconut Pancakes picture

Summary

DishVegetarian
Main Ingredient

Ingredients

 Cream style cottage cheese1 Cup (16 tbs)
 Eggs3 , well-beaten
 Sugar1 Tablespoon
 Salt1⁄4 Teaspoon
 Butter/Margarine2 Tablespoon, cooled
 All purpose flour1⁄4 Cup (4 tbs)
 Flaked coconut1⁄4 Cup (4 tbs)
 Honey lemon syrup1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1003 Calories from Fat 599

% Daily Value*

Total Fat 68 g104.8%

Saturated Fat 39.4 g196.9%

Trans Fat 0.4 g

Cholesterol 736.1 mg

Sodium 1659.1 mg69.1%

Total Carbohydrates 54 g18%

Dietary Fiber 4.3 g17.2%

Sugars 25.9 g

Protein 48 g95.9%

Vitamin A 40.7% Vitamin C 0.53%

Calcium 24.6% Iron 31%

*Based on a 2000 Calorie diet

Directions

1 Beat together cottage cheese, eggs, sugar and salt in medium-size bowl with fork until well blended; stir in melted and cooled butter or margarine and flour gently, just until blended.
2 Spray a large heavy skillet with vegetable spray on, following label directions; heat skillet slowly over low heat. Test temperature by sprinkling in a few drops of water. When drops bounce about, temperature is right.
3 Measure 1 tablespoon batter for each pancake into skillet, letting one set before pouring the next one; immediately sprinkle each pancake with 1/2 teaspoon coconut.
4 Cook until edge appears dry and underside is golden; turn and brown other side. Repeat with rest of batter, to make 24 pancakes. As pancakes are baked, stack in a pie plate; cover with a colander and keep warm.
5 For each serving, top 4 pancakes with 2 teaspoons diet margarine and 1 tablespoon honey
LEMON SYRUP.
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