Coconut Pancakes with Lemon Zest Yogurt

Directions

  1. 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.
  2. 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.
  3. 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 Medalâ„¢ ZT Complete Buttermilk Pancake Mix, (1 box)
  • 11 cups water, cool

Lemon Zest Yogurt

Directions

  1. Combine zest, juice and yogurt in mixing bowl.
  2. 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