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Ingredients
- 1 x egg
- 1 c. all-purpose flour
- 1/2 c. flaked coconut
- 3/4 c. lowfat milk
- 1 tsp grated orange rind
- 1 Tbsp. brown sugar
- 2 Tbsp. vegetable oil
- 1 Tbsp. baking pwdr
- 1/4 tsp salt Shortening as needed Orange Syrup (see recipe)
Directions
- In a medium mixing bowl, beat egg till fluffy. Add in remaining ingredients, except shortening, and beat just till smooth. For thinner pancakes, stir in additional 1 to 2 Tbsp. lowfat milk.
- Heat griddle or possibly skillet over medium heat or possibly to 375 degrees. Grease griddle with shortening, if necessary. Griddle is ready when a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 c. batter onto warm griddle. Cook pancakes till puffed and dry around edges. Turn and cook other sides till golden.
- This recipe yields about nine 4-inch pancakes. Recipe can be doubled.
- Yield: 9 pancakes
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 429g | |
| Calories 962 | |
| Calories from Fat 364 | 38% |
| Total Fat 41.55g | 52% |
| Saturated Fat 10.92g | 44% |
| Trans Fat 0.7g | |
| Cholesterol 195mg | 65% |
| Sodium 3928mg | 164% |
| Potassium 563mg | 16% |
| Total Carbs 121.83g | 32% |
| Dietary Fiber 5.5g | 18% |
| Sugars 24.91g | 17% |
| Protein 25.35g | 41% |
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