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Fluffy Coconut Pancakes

Love.Food's picture
Ingredients
  Cream style cottage cheese 1 Cup (16 tbs)
  Eggs 3 , well-beaten
  Sugar 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon, cooled
  All purpose flour 1⁄4 Cup (4 tbs)
  Flaked coconut 1⁄4 Cup (4 tbs)
  Honey lemon syrup 1 Tablespoon
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.

Recipe Summary

Dish: 
Pancake
Restriction: 
Vegetarian
Ingredient: 
Coconut

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