Vegan Coconut Pancakes
These simple vegan coconut pancakes are light and fluffy and perfect for breakfast. Enjoy them topped with coconut flakes and maple syrup.
Servings: 8
Calories: 144kcal
Ingredients
- 1 ¼ cups All Purpose Flour (156g)
- 3 Tbsp Coconut Sugar
- 1 Tbsp Baking Powder
- ¼ tsp Salt
- ¾ cup Coconut Milk (180ml)
- ½ cup Water (120ml)
- 1 tsp Vanilla Extract
- ¼ tsp Coconut Extract Optional
- Coconut Oil For Frying
For Serving:
- Coconut Flakes
- Maple Syrup
Instructions
- Sift the flour into a mixing bowl and add the coconut sugar, baking powder and salt. Mix together.
- Add the coconut milk, water, vanilla extract and coconut extract and whisk with a hand whisk briefly to get rid of any large lumps.
- Heat a frying pan with a little coconut oil and when the pan is very hot, add roughly a quarter cup of batter to the pan.
- Flip at the point when bubbles appear on the surface of the pancake.
- Cook on the other side until both sides are properly browned.
- Top with coconut flakes, maple syrup, fresh fruit or any other toppings of your choice.
Notes
- It's very important to measure your flour correctly or your batter will be too thick. Either weigh it on a food scale or use the spoon and level method which is the correct way to measure flour. Spoon it into a measuring cup and then level off the top with a knife. Don't scoop it or pack it into the cup.
- We used full fat, canned, unsweetened coconut milk. However, any coconut milk should work fine in this recipe.
- The coconut extract adds extra flavor but can easily be omitted if you don't have any on hand.
- Nutritional information is based on 1 pancake of 8 without additional toppings.
- This recipe was first published in October 2015.
Nutrition
Serving: 1Pancake | Calories: 144kcal | Carbohydrates: 20.4g | Protein: 2.3g | Fat: 5.7g | Saturated Fat: 4.6g | Sodium: 262mg | Fiber: 0.6g | Sugar: 5g