White Chocolate Coconut Whole Grain Hot Cakes

These are so good!!! And so filling!! One hot cake can last you all morning and into lunch.  What’s great about this recipe is you can alter it as much as you’d like with your favorite ingredients, offering you quite a variety of options when it comes to a carby breakfast.

Depending on how much Matcha you like, you can use anywhere from 1tbsp to 1/2 cup of Matcha. I typically use 1/4 cup for 4 large pancakes. Mix your desired measure of Matcha Queen Green Tea with any pancake mix you choose. I chose a protein whole wheat pancake mix from the Fresh Market. Then add your flavors. I usually add sugar-free vanilla syrup into the batter to give a sweet taste, 2 packets of stevia, a hint of cinnamon, honey and one tbsp of nonfat milk to keep it moist,.

Blend all the ingredients together, and add white chocolate chips and a little water to the batter as desired. The water helps keep the batter wetter so it remains a pancake and doesn’t become biscuit-like. Prepare as you would a pancake, frying it to whatever consistency and color you desire, then top em’ with whatever syrup and extras you desire.

I used organic maple syrup from Whole Foods and some coconut flakes from the baking section.

This recipe is SO SO SO SO good, but a little goes a long way. Four pancakes serve 2-3. =)

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