vegan spiced coconut pancakes

Ingredients:

  • 2 1/2 cups whole wheat flour
  • 1 cup unsweetened shredded coconut
  • 2 tsp baking powder
  • 3/4 tsp nutmeg
  • 3/4 tsp allspice
  • 1/4 tsp baking soda
  • (1) 13 1/2 oz can of unsweetened coconut milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • Vegetable Oil

Preheat oven to 250 degrees. Whisk first 6 ingredients and 3/4 tsp salt in large bowl.  Whisk coconut milk, 1 1/4 cups warm, water, 2 tablespoons maple syrup, and vanilla, in medium bowl.  Whisk coconut milk mixture into dry mixture until batter is pourable.

Heat griddle or skillet over medium-high heat; brush with vegetable oil.  Working in batches, add batter by 1/4 cupfuls.  Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes.  Transfer to baking sheet. Keep warm in oven.  Top pancakes with maple syrup, sliced bananas or tropical fruit (as shown in Bon Appétit).

Source: The Nesting Project

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11 thoughts on “vegan spiced coconut pancakes

  1. I just made them. I made half the batch, and cooked banana slices right into them. They were amazing, not dry, and full of flavor! I can see if they were over cooked they would be dry, but mine did come out perfect! Thank you SO much for posting this recipe!

  2. I just made them last night and I thought they were great!I would have liked to taste more coconut but with bananas they were a perfect yummy bite! I would make them again..but wow..they made a lot!

  3. I made these this morning and they turned out pretty good. We’re vegan (not for health reasons) but a guest staying with us was not. We don’t mind “healthy” tasting things very much but I wanted to please our guest. I ended up adding a bunch of sugar to the batter to sweeten it up. I enjoyed how heavy they were. It made about 18 large pancakes and so we had extra. They also taste good cold! They were not dry for me, and surprisingly did not taste much like coconut.

  4. thanks for recipe – all sounds good and healthy with exception to “vegetable oil” — this typically means canola oil that is contaminated with toxic GMO’s (thank you, Monsanto!) if it’s not organic… I will try these, adding mashed frozen banana into batter, and some organic coconut palm sugar and some organic raw local honey based on another’s comments) — feel certain they will be awesome! Perhaps a few toasted pecans and fresh berries on top might lead to heavenly status… 🙂

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