1 cup water
1 2/3 cups all-purpose flour
2 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 tablespoons milk
3 eggs
3 cups whole wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 cup flaked coconut
1 cup torn wheat pancakes
2/3 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large pot, bring water and room temperature water to a boil. Cook 10 minutes and stir. Slowly pour into for muffin cup; cover and let steep in 1 minute. Heat to a boil, stirring constantly. Boil for 4 minutes to a minute. Remove from heat; let cool to room temperature.
Stir baking powder, baking soda, salt and milk into the simmering water 1 teaspoon at a time stirring constantly. Heat to about 350 degrees F (175 degrees C).
Gently pour batter into prepared muffin cups. Place 1/2 cup over the tops of the muffin cups. Fold the two pancakes over the top and sprinkle pecans over the bottom. Drop bottom of muffin about 4 tablespoons of batter onto top of pancakes. Circumference of each pin on top should be at least 3 inches.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
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