We had these pancakes for Easter brunch, thanks to my sister Charity who whipped them up, and you’d have thought the whole family had died and gone to Heaven with how much they raved about them.

They were so good that Dave proclaimed that this should be our new Christmas morning breakfast (we are always trying to figure out the “perfect” Christmas morning meal, and each year we experiment with something different).  

These pancakes are adapted from this recipe, which has some awesome pictures and other recipes I want to try.

So here you go…this is how Charity did it:

2 c. whole wheat flour
2 tbs. sugar
2 tsp baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. buttermilk (the original recipe calls for 2 c. but they were way too thick…maybe start with 2 and add a little more to your own personal preference)
2 eggs
1/4 c. coconut oil  (I have a weakness for any type of coconut so writing that made my mouth water a little bit…)
1 tsp. vanilla extract
3/4 c. flaked coconut (original recipe calls for 1/2 but boy howdy do we ever love coconut!)
1 c. coconut granola (we found some at Walmart)

Mix dry and wet ingredients in different bowls and then mix together.  Don’t over mix.  Batter will be lumpy and that is A-OK.I like to think that one of the reasons my family scarfed this down so quick was because we served it with buttermilk syrup I whipped up 🙂  Ha!  But I do love buttermilk syrup.  Who wouldn’t with all that sugar and butter??  Just for those special occasions (we actually usually use a different recipe but I couldn’t find it with the move and they all taste pretty much the same if you ask me).

We also whipped up some savory eggs to go with them…slow cooked scrambled with cheese, tomatoes, bacon and avocados…yum.