This is a sponsored post written by me on behalf of Vintage Seltzer for IZEA. All opinions are 100% mine.
Sunday morning pancakes are a staple in our house. Sometimes we like plain old buttermilk pancakes, or other times we like to mix it up a bit and have fun coming up with new flavors or toppings. These peach and toasted coconut pancakes are the perfect combination of flavors and I think one of our new favorite Sunday pancake recipes.
Contents
Peach and Toasted Coconut Pancakes
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 16 pancakes 1x
- Category: breakfast
Ingredients
- 2 cups whole wheat flour
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 cup whole milk yogurt
- 2 tsp baking powder
- 2 eggs
- 2 tbs coconut oil
- 1 3/4 cups Vintage Mango Peach Seltzer water
- 2 peaches, sliced
- 1–2 tbs butter
- 1/4 tsp cinnamon
- 1/2 cup coconut
Instructions
- place coconut in dry pan and toast on medium heat for 2 minutes, stirring constantly.
- Combine all the dry ingredients into a large mixing bowl and mix well.
- Combine eggs and yogurt, then fold into dry ingredients. Add seltzer water and mix only until combined.
- Spoon batter onto a preheated griddle that has been oiled (we use coconut oil).
- Before flipping, sprinkle toasted coconut on pancakes.
- Slice peaches and saute in a pan with butter for a few minutes to soften. Add cinnamon and serve on top of pancakes. Enjoy!
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