Vegan Coconut Pancakes Recipe

Since becoming a vegan, 2 years ago, and a mother of a child with a peanut allergy (my son is 5), I have begun what I imagine will be a lifelong journey down the path to discovering healthy, yet delicious, meals to serve to my family. I know that there are lots of others out there like me and I know that we all need support sometimes. I find that support can come in all different forms and a lot of the time I find comfort in trying out new recipes.

I had promised my son pancakes for dinner. I myself love pancake night! I started pulling out the ingredients when I opened the refrigerator only to find that I had forgotten to purchase coconut milk at the store. My almond milk was not an option, as we have yet to determine if my son has an allergy to them (blood tests say possibly, but we have yet to challenge it…that’s another story for another time).

Great…no pancakes tonight…I started to put away the ingredients I had just taken out…I opened my pantry to put back the flour…that’s when I saw it…a lonely can of coconut at the back of the shelf. Of course, that would work and would probably be amazing…I LOVE coconut!!! Sometimes the best recipes are created when we are forced to improvise…here it is…Vegan Coconut Pancakes with Fresh Pineapple or Mango

DESCRIPTION
These vegan coconut pancakes are soft, fluffy, and filled with warm fall spice flavors. This vegan coconut pancakes recipe is also quick and simple to make. Top your delicious vegan pancakes with fresh mango or pineapple, maple syrup, and for a special treat, coconut whipped cream. This is a winning combination – great for the weekend.

INGREDIENTS

  • 2 cups whole grain pastry flour
  • 2 TBLS raw cane sugar
  • 3 1/2 TBLS baking powder
  • 1/4 tsp mineral salt or sea salt
  • 2 cups (1 can) coconut milk
  • 4 TBSP coconut oil, melted
  • 1 TBSP pure vanilla extract
  • 3/4 – 1 cup unsweetened coconut, flaked or shredded
  • fresh pineapple or mango, cut into bite-size pieces
  • maple syrup

INSTRUCTIONS

  1. Lightly oil or spray pan with cooking oil and heat over medium-low heat. (You do not want the pan to get too hot).
  2. Combine the flour, sugar, baking powder, and salt in a bowl.
  3. Add the coconut milk, coconut oil, and vanilla. Mix until smooth.
  4. Use a cookie scoop or small measuring cup to add batter to the heated pan.
  5. Flip when you see bubbles in the middle of the pancake or when you see that the sides are cooked.
  6. Serve with cut pineapple and maple syrup.

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