Eggless Oatmeal Coconut Pancakes Recipe

Name: Eggless Oatmeal Coconut Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (35 g) packetof quaker instant oatmeal (strawberry and cream); 4 tablespoons powdered sugar; 1 ½ cups whole wheat flour; 1 cup whole milk; 2 teaspoons baking powder; ¾ cup shredded coconut; ½ teaspoon salt; 2 tablespoons brown sugar; 1 tablespoon butter (I usually melt the butter); 1 teaspoon vanilla extract; canola oil

Servings: persons

1 (35 g) packetof quaker instant oatmeal (strawberry and cream)
4 tablespoons powdered sugar
1 ½ cups whole wheat flour
1 cup whole milk
2 teaspoons baking powder
¾ cup shredded coconut
½ teaspoon salt
2 tablespoons brown sugar
1 tablespoon butter (I usually melt the butter)
1 teaspoon vanilla extract
canola oil

1
1.
2
Mix dry ingredients together.
3
2.
4
Add wet ingredients (milk, butter, and vanilla).
5
3.
6
Mix well.
7
4.
8
Spray pan with canola oil or grease with butter.
9
5.
10
Pour desired amount onto greased pan.
11
6.
12
Cook each pancake until browned on both sides.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (35 g) packetof quaker instant oatmeal (strawberry and cream), 4 tablespoons powdered sugar, 1 ½ cups whole wheat flour, 1 cup whole milk, and more.

Yes, Eggless Oatmeal Coconut Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggless Oatmeal Coconut Pancakes

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