Makes 14 pancakes, each approximately 133 calories, 6 grams fat, 18 grams carbs, 3 grams fiber, 3 grams protein, 4 WW Points+ (plus butter and syrup)
1 cup shredded, unsweetened coconut
One 13.5 ounce can of light coconut milk
1 ¼ + cups warm water, depending on thickness desired (thinner is better for these)
2 ½ cups whole wheat flour
½ tsp regular salt
1 TBSP macadamia nut oil (optional, substitute other veg or nut oil if macadamia nut oil not available)
Fruit of one mango, diced
Butter and syrup for serving
Warm a non-stick skillet over med-high heat and add coconut. Toast for 10 minutes or so or until browning, stirring occasionally.
Mix together coconut, coconut milk, water, flour, oil, and salt.
Pour batter by ~¼ cup full into warm non-stick skillet and cook over medium until bubbles form on top (about 2-3 minutes). Turn and cook an additional minute or 2. Keep warm in microwave (just put inside and close door) while other pancakes cook.
Top with butter, mango and syrup as desired.
Inspired by Coconut Flapjacks, The Food Matters Cookbook by Mark Bittman, Simon and Schuster, 2010, p. 285