I hope you had a wonderful weekend. It is now 11:20 PM and I can’t wait to share with a recipe I developed that is easy, delightful and perfect for breakfast. I have always been using pancake batter to make quick pancakes, and today I made a little twist – adding some new ingredients such as lemon zest, coconut nibs, greek yogurt to elevate it to another level. In business, we talk about taking risks all the time, so why not in our recipes =p. As a result, the pancake is not only fluffy, but also tastes like a lemon cake! Next time, I think I will try adding some chocolate crumbles and see that goes.
Lemon Zest & Coconut Pancake
Serving Size: 4 slices of pancakes
Preparation Time: 25 - 30 minutes
1 cup of traditional pre-packaged pancake batter – you can choose any brand you love. I used Krusteaz Buttermilk Pancake Mix.
2/3 cup of water
1 cup of coconut nibs
Finely grated zest of 1/4 lemon
1 cup greek yogurt. I used Chobani non-fat plain yogurt
2/3 tea spoon of butter or butter alternative. I used I can’t believe it is not butter.
Some berry jam for serving
- In a bowl, whisk together the greek yogurt, pancake batter and coconut nibs. Fold in the lemon zest and stir everything until you get a thick and even batter. I personally prefer a thicker batter than a runny one.
- Heat a pan over medium heat. Add butter (or butter alternative) to the pan and swirl to coat. Drop 1/4 cup batter into the pan.
- Cook until bubbles form on the surface of the pancakes. Flip and continue cooking until the pancake is golden and firm.
- To serve, slather each pancake with a dollop of yogurt and a spoonful of jam. Of course, you can also add Nutella, Chocolate sauce, maple syrup – whatever you love!
I didn’t find too much coconut flavor in the pancake but I think coconut does make the pancake fluffier. You can drop the coconut if you want because the shiny ingredient is the lemon zest!
If you tried this recipe, please let me see it =)Tag your photo with @_lingspiration_ on Instagram