I’m on a roll people! This week, I’m continuing my citrus theme. I saw this new (to me) Chobani Greek Yogurt at the grocery store recently and knew I wanted to use it in pancakes.
I’m a big fan of Key Lime pie and I love yogurt in my pancakes, so this was a natural fit for a pancake recipe. I knew that macadamia nuts and coconut pair well with lime, so those would definitely be added to the mix.
This batter came together nicely and was definitely one of my favorite recipes to date! We have a winner people!
The pancakes actually could have been a bit more lime-y, BUT the coconut cream had plenty of lime flavor to make up for it. If you like key lime pie and pancakes, this recipe is for you!
Ingredients:
Dry:
1 cup all-purpose flour
1 cup cake flour
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
zest from ½ a lime
~½ cup crushed macadamia nuts (plus more for garnish)
~¼ cup toasted coconut flakes (to toast, bake a thin layer of coconut at 325 for 5 minutes, or until lightly browned)
Wet:
1 container of Chobani Key lime Greek yogurt
juice from ½ lime
1 TBS agave syrup
1 can of coconut milk, chilled (you must use the real thing, not the low fat kind) Scrape off the thick coconut cream, and save for the coconut topping
+ ½ cup milk (or more coconut milk if you have it!)
½ tsp vanilla extract
Coconut whipped cream:
coconut cream from one can
¼ tsp vanilla
juice from ½ lime
zest from ½ lime
~2 TBS powdered sugar
In a chilled bowl, whip the coconut cream with vanilla, lime juice, zest and powdered sugar. If you need more liquid, add a tablespoon of milk.
