I made these on a whim one night for Munsur when he said he was “sooo hungry”! But instead of making my Vegan Vanilla recipe, I opted to make coconut pancakes. I fiddled with the ingredients and a couple of tries later, I had it! I wasn’t sure how he’d receive them but to my surprise, he devoured the entire batch! So because he loved them so much, I thought I need to post the recipe for the rest of you to enjoy :)
Vegan Coconut Pancakes Yields: 18-20 pancakes
1 3/4C coconut milk (plus 1/4C for a thinner batter)
2Tbsp veggie oil
1/2 ripe banana, mashed
2Tbsp sugar/honey/agave syrup
2Tsp vanilla extract
1/2C coconut flour
2Tsp baking powder
1/2Tsp sea salt
1Tbsp coconut oil
In a large bowl, whisk together milk, oil, banana, sugar, and vanilla extract.
Add sifted flours, baking powder, and salt into the wet ingredients. Whisk until fully combined.
Check for thickness of batter. If you like it a bit more runny, add the extra 1/4C of coconut milk.
Using a non-stick pan, add the coconut oil and then wipe with a napkin just to get the pan to glisten and add a touch of flavour.
Drop the pancake batter into the pan and cook on medium high heat until edges begin to dry, between 30 seconds to 1 minute. Flip pancakes and cook a further 30 seconds before removing onto a serving plate.
1. You really need a good non-stick pan for this recipe. I’ve tried using my Green ceramic pan and the results were appalling – the pancakes stuck to the pan and it was a disaster..tasted great but looked awful. I bought mine at Costco for $30 for a set of 3! Can’t beat that. When I made the pancakes using the non-stick pan, they were so easy to handle and it was practically effortless.
2. You can have the oven preheated at 200°F or by pressing the warming option if you have that setting to keep your pancakes warm while you prepare the rest of your meal.
Serve with shredded unsweetened coconut and pure maple syrup..and some daiya shredded cheese..yum! Enjoy!
Bon appétit! xo