Heat a nonstick skillet over medium-high. Whisk together light coconut milk, 1 large egg, light brown sugar, canola oil, and vanilla extract in a bowl. Stir in white whole-wheat flour, chopped cashews, baking powder, and kosher salt until just combined. Pour about 1/4 cup batter per pancake into pan. Cook until tops are covered with bubbles, about 3 minutes. Flip; cook until lightly browned, about 2 minutes. Drizzle with 1/4 cup pure maple syrup; sprinkle with 3 Tbsp. toasted unsweetened flaked coconut.
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