Whole Wheat Pancakes with Strawberries and Toasted Coconut


After running the Indy Mini on Saturday, I wanted to EAT ALL THE FOOD! Sunday morning I woke up and had a hankering for pancakes, which happens NEVER, so I whipped up these easy whole wheat pancakes and topped them with fresh strawberries and toasted coconut. So simple, and so so good.


  • 1 1/2 cup whole wheat flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cup milk
  • 1 egg
  • 3 tablespoons butter, melted
  • 2 cups fresh sliced strawberries, sprinkled with sugar
  • 1/4 cup toasted coconut
  • Indiana maple syrup


In a large bowl, sift the flour, baking powder, salt and sugar. Add milk, egg and melted butter. Mix until smooth, adding milk as needed to desired consistency.

Heat counter-top griddle or lightly oil skillet and pour batter, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Top with strawberries, maple syrup and toasted coconut.


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