Toasted Coconut Pumpkin Pancakes

Tired of pumpkin yet? I hope not, because I can't get enough of it. Most of you have probably had pumpkin pancakes before, but have you had it with toasted coconut? It adds a great texture and a nice little crunch. The pancake recipe itself is low fat and fairly healthy, especially if you use nonfat milk or whole wheat flour instead of white.



Ingredients:

1 cup flour
2/3 cup toasted shredded coconut
1/4 cup packed brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 large egg
1 Tbs canola or vegetable oil
1 cup milk
1/3 cup pumpkin puree


Directions:

Evenly spread shredded coconut on a cookie sheet. Place in oven and set to broil. Broil for about 10-15 minutes or until coconut is evenly toasted and a medium golden brown. You will need to keep a close eye on it and stir often to ensure even toasting and to make sure it doesn't burn. Set aside and let cool.

In a medium bowl whisk together flour, coconut, baking powder, salt, cinnamon, ginger, and nutmeg. In a small bowl, beat together egg, oil, milk, and pumpkin. Add the pumpkin mixture into the flour mixture and stir just until combined. Let sit for five minutes.

Meanwhile, get your pancake griddle or skillet hot over medium-low heat, sprayed with cooking spray. Pour 1/4 cup batter onto middle of skillet. Turn over when it batter is bubbly and edges appear to be cooked (2-3 minutes). Cook for about 1 1/2 minutes on the other side, and serve immediately.

Try spreading cream cheese and pumpkin butter over the top, or just use butter and syrup. Yummmm!!!!!