COCONUTTY PANCAKES
Inspired by Minimalist Baker and revised or ‘teri-o-rized’!
While many gravitate to pancakes for breakfast it’s not a common go-to for me however these coconut pancakes along with the Buckwheat Banana and Sunbutter pancakes have won me over. You are sure to find them both really yummy and easy to make. The coconut crumble in this recipe is so good and adds a really nice addition to the pancakes. You are sure to want to make these over and over and the batter keeps well for about 3 days if you enjoy extras yet want them freshly made.
TOASTED COCONUT CRUMBLE
1 cup shredded coconut, unsweetened
1 tbsp coconut sugar
PANCAKES
¾ cup toasted coconut crumble mixture (ingredients listed above)
1 cup light buckwheat flour or try with quinoa flakes roughly ground
2 tbsp almond, nut flour or gluten-free oat flour
½ cup shredded coconut
1½ tsp non-alum baking powder
Pinch sea salt
1 batch flax egg -1 tbsp flaxseed meal mixed with 3 tbsp water, set aside
2 tbsp coconut oil melted or regular coconut oil
1 tsp vanilla extract or paste
1 tbsp date or maple syrup
1 cup coconut non-dairy milk, or your preferred
Grapeseed or coconut oil to cook
TO SERVE:
Approx 1 cup pineapple slices, fresh or lightly sautéed to caramelize
Left over toasted coconut crumble
They are also so good drizzled with Jem nut butter and granola
DIRECTIONS:
TERI’S TIPS:
Inspired by Minimalist Baker and revised or ‘teri-o-rized’!
While many gravitate to pancakes for breakfast it’s not a common go-to for me however these coconut pancakes along with the Buckwheat Banana and Sunbutter pancakes have won me over. You are sure to find them both really yummy and easy to make. The coconut crumble in this recipe is so good and adds a really nice addition to the pancakes. You are sure to want to make these over and over and the batter keeps well for about 3 days if you enjoy extras yet want them freshly made.
- Breakfast
- Plant Strong, vegan, gluten, soy free
- Prep Time:
- Serves: 3- 4
- Preheat oven to 325F
TOASTED COCONUT CRUMBLE
1 cup shredded coconut, unsweetened
1 tbsp coconut sugar
PANCAKES
¾ cup toasted coconut crumble mixture (ingredients listed above)
1 cup light buckwheat flour or try with quinoa flakes roughly ground
2 tbsp almond, nut flour or gluten-free oat flour
½ cup shredded coconut
1½ tsp non-alum baking powder
Pinch sea salt
1 batch flax egg -1 tbsp flaxseed meal mixed with 3 tbsp water, set aside
2 tbsp coconut oil melted or regular coconut oil
1 tsp vanilla extract or paste
1 tbsp date or maple syrup
1 cup coconut non-dairy milk, or your preferred
Grapeseed or coconut oil to cook
TO SERVE:
Approx 1 cup pineapple slices, fresh or lightly sautéed to caramelize
Left over toasted coconut crumble
They are also so good drizzled with Jem nut butter and granola
DIRECTIONS:
- Spread coconut on a baking sheet and bake in the preheated oven about 5 minutes – until golden, stirring halfway in baking time.
- Once coconut is toasted and cooled add to a food processor with the coconut sugar and blend to combine to a rough meal. Set aside.
- In a large mixing bowl, add a heaping 3/4 cup of coconut mixture (with the flours, baking powder, cinnamon and sea salt. Whisk to combine.
- Whisk together all the wet ingredients and add to the dry stirring until just combined. Be careful not to over-mix. Ideally the batter is semi-thick and pourable. If it’s too thick, thin with additional coconut milk then taste and add a touch more sweetness only if needed.
- Let batter rest 5 minutes and preheat an electric griddle or enamel cast iron skillet to medium heat. Once warmed add coconut oil and pour approx ¼ cup measurements of batter onto griddle. Smooth into small rounds with the back of a spoon and sprinkle with a little of the toasted coconut crumble. Reduce heat to medium low and slow cook until you see the little bubbles appear in each round and edges are crisping. About 5 minutes or so.
- Flip carefully and continue to cook 3-5 minutes longer or until the pancake batter is completely cooked.
- To serve, top with fresh or lightly sautéed pineapple slices and a drizzle of syrup of choice. Sprinkle with cinnamon and additional coconut crumble.
- Leftovers can be popped into a toaster or warmed in the oven or frozen for future enjoyment.
TERI’S TIPS:
- Stir in 1 tbsp Maca or mesquite powder to enhance the caramel taste
- A serving of protein powder or collagen powder enhances nutrient density
- If you eat eggs, you can make this recipe with a pastured egg instead of the flax egg if desired.
- As always be sure to purchase organic ingredients as often as possible to minimize your exposure to the herbicides and pesticides and fungicides sprayed on crops. Besides the toxic accumulation of these substances (such as the widely used glyphosate) in your body, they have an incredibly harmful impact upon the farmers, the crop yields as well as our environment.