I made these pancakes for my boyfriend and his son (omnivores) for a lazy Labour Day breakfast. The pancakes were thin and crispy, and totally delicious!
Crisp and tender coconut pancakes, with earth balance vegan butter and brown rice syrup
Ingredients:
3/4 cup pastry flour
3/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 cups almond milk
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 cups almond milk
8 tbsp coconut, shredded
Directions:
1) Mix all dry ingredients (except coconut) in large bowl with a whisk
2) Add almond milk and whisk til you have a thin batter
3) Grease a frying pan with vegetable oil and heat to medium
4) Pour enough batter into frying pan to make one pancake. Wait til the edges cook and small bubbles escape from the batter
5) Sprinkle two tablespoons of coconut over top of the uncooked pancake top. Flip pancake and keep cooking til golden and crisp.
these look awesome :)
ReplyDeleteyou should try making them with coconut flour, and adding Almond butter and coconut flakes ontop. mmm maybe with some berries too!
Oh yum! I never thought of coconut flour. Does it behave the same way as regular flour? I will definitely take this recipe back to the test kitchen and try the coconut flour :) Thanks Dev!
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ReplyDeletedelicious pancakes Miss Jenny! that's quite a bit of butter you have on there ... ;)
ReplyDeleteActually Ry Con it's not butter, and I beleive you ended up with all the extra on your pancakes :P
ReplyDeletecoconut flour is used the same way as regular flour! have you tried coconut butter!? SO good for you skin, and body! such a healthy fat. I highly recommend!
ReplyDeleteOh I totally use coconut oil. I cook with it, make my own night time lotion out of it. I love it!
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