Coconut Pancakes with Lemon Zest Yogurt
Coconut Pancakes with Lemon Zest Yogurt
Directions
- Place coconut on parchment lined, full sheet pan. Bake at 350°F for 3-4 minutes. Stir and bake for an additional 2-3 minutes or until lightly browned. Cool and set aside.
- Combine water, lemon extract and pancake mix in a mixing bowl. Mix using a wire whip until batter is blended and smooth. Fold toasted coconut into batter.
- Deposit 2 oz of batter onto a lightly greased 375°F griddle. Grill for 1½ minutes on each side or until pancake turns golden brown and edges begin to dry.
Ingredients
- 2 lb coconut, shredded
- 3 tbsp lemon extract
- 5 lb Gold Medal™ ZT Complete Buttermilk Pancake Mix, (1 box)
- 11 cups water, cool
Lemon Zest Yogurt
Directions
- Combine zest, juice and yogurt in mixing bowl.
- Mix using a wire whip until blended and smooth. Set aside.
Ingredients
- 1/4 cup lemon juice
- 1/2 cup lemon zest
- 10 cups Yoplait® Yogurt, Vanilla, Low-Fat Bulk Size
