Light and fluffy pancakes topped with toasted coconut. These pancakesare perfect for breakfast or brunch.
Serves: 6-8 pancakes
Ingredients
COCONUT
- 3/4 cup (90 g) shredded unsweetened coconut, plus more for cooking
- 2 Tbsp (24 g) coconut sugar, plus more for cooking
DRY INGREDIENTS
- Heaping 1/2 cup (~45 g) shredded coconut + coconut sugar mixture (see above)
- 1 ½ tsp baking powder
- Pinch sea salt
- 1 cup (120 g) spelt flour
- 2 Tbsp (22 g) rolled oats or oat flour
WET INGREDIENTS
- 1 flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water)
- 2 Tbsp (30 ml) melted coconut oil, plus more for cooking
- 1 Tbsp (15 ml) maple syrup or agave nectar
- 1 cup + 1 Tbsp (250 ml) coconut milk beverage (in the carton, not canned | or sub almond milk)
Instructions
- Preheat oven to 350 F (176 C), and arrange shredded coconut on a baking sheet.
- In the meantime, prepare flax egg in small mixing bowl. Set aside.
- Once the oven is preheated, add the coconut and bake for 3-5 minutes, stirring once to ensure even baking, until just slightly toasted (see photo), being careful not to burn.
- Add toasted coconut to a food processor or blender with coconut sugar. Blend to combine. Set aside.
- In a large mixing bowl, add heaping 1/2 cup of your coconut mixture (from above | should be almost all of it), baking powder, sea salt, spelt flour, oats or oat flour. Whisk to combine.
- To the flax egg, add coconut oil, maple syrup, and coconut milk. Whisk to combine.
- Add wet ingredients to dry and stir until just combined, being careful not to over-mix. If the batter looks too thick, thin with a little more coconut milk. It should be semi-thick but pourable. Taste and adjust sweetness as needed.
- Let batter rest 5 minutes while preheating an electric griddle or skillet to medium heat (or about 325 degrees F). The surface should be hot, but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
- Generously grease griddle with coconut oil and pour ¼ cup measurements of batter onto griddle and gently spread into a small disc. Sprinkle on a little untoasted coconut and coconut sugar.
- Flip when bubbles appear in the middle and the edges appear slightly dry – about 3 minutes.
- Cook for 2-3 minutes more, or until fully cooked through in the middle.
- To serve, top with vegan butter and a drizzle of maple syrup or agave nectar, or toasted coconut.
- Leftovers will reheat well in the microwave or in a 350 degrees F (176 C) oven. Otherwise, freeze cooked pancakes in single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or plastic bag for up to 2 weeks. Reheat in toaster, oven, or microwave.
Nutrition Information
Serving size: 1 pancake (of 6)
Calories: 171
Fat: 11.4 g
Saturated fat: 8.9 g
Carbohydrates: 15.2 g
Sugar: 8.4 g
Sodium: 44 mg
Fiber: 2.7 g
Protein: 1.8 g
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