coconut pancakes

Light and fluffy Coconut Pancakes topped with coconut syrup!

Coconut Pancakes

all purpose flour (or swap half

sugar

baking powder

salt

coconut (sweetened

unsweetened coconut milk* (I use coconut milk beverage (in a carton))

melted coconut oil (or melted butter or vegetable oil)

eggs

vanilla extract

unsweetened coconut milk (I use coconut milk beverage (in a carton))

cornstarch

maple syrup

coconut, macadamia nuts, sliced banana, pineapple, chocolate chips

In a large bowl, mix the flour, sugar, baking powder, salt, and shredded coconut.

In a separate bowl, whisk the coconut milk, oil, egg, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Allow the mixture to sit for 5 minutes or so while you preheat and grease a griddle. Note: if the batter seems too thick or thin you can add a tablespoon or so of flour (to thicken) or coconut milk (to thin). Be careful not to overmix.

Using a 1/3 or 1/2 measuring cup, pour the batter onto a greased griddle set at medium-low heat. Cook on one side until bubbles form evenly, then flip and cook on the other side until golden brown. Repeat with remaining batter.

Pancakes:

In a small saucepan, whisk all ingredients except vanilla extract. Simmer for 10-12 minutes, until thickened slightly and completely combined. Whisk in vanilla extract. Store in the refrigerator, whisking to thin it out right before serving.

Syrup:

These easy coconut pancakes are such a delicious treat to start off your Sunday morning!

Vegan Coconut Pancakes

maple syrup (or agave)

tsp vanilla extract

tbsp apple cider vinegar

g coconut flour

gluten-free flour

tsp baking powder

tsp baking soda

400 ml coconut milk (drinking)

coconut oil

In a large mixing bowl, first combine your dry ingredients for the batter: coconut flour, flour, baking powder &amp; baking soda, then form a little well in the middle and gently pour in your wet ingredients.

Whilst you&#39;re whisking them all together, pre-heat a large non-stick frying pan over medium heat.

Add a coconut oil and let it melt &amp; distribute entirely (optional).

Gently spoon your pancake batter into the pan, you can make smaller American style pancakes (like I did) or larger ones that take up the entire pan - they will be more difficult to flip though.

Let your pancakes sit until they start to become firm and the edges are slightly golden. Use a spatula to carefully flip them and cook them on the second side until golden.

Serve with your favourite toppings - banana and baked sweet potato slices are some of mine (plus toasted pecans for a decent crunch!)

Crispy on the bottom, creamy in the middle, and slightly sweet throughout, Thai Coconut Pancakes (kanom krok) are a favorite street food snack in Thailand. These bite-sized treats are easy to prepare at home - you just need a Danish-style Ebelskiver pan to get started. These are naturally gluten-free and dairy-free.

Thai Coconut Pancake Recipe (Kanom Krok)

can Coconut Milk ((see note))

Tablespoons White Sugar

Tablespoons Rice Flour

Tapioca Flour

Jasmine Rice ((at room temperature))

Rice Flour

Kosher Salt

Sparkling Mineral Water

Tablespoons Coconut Oil

green onions, corn kernels,

Prepare inner layer / custard: Combine all inner layer / custard ingredients in a small saucepan over medium heat. Whisk well to combine. Bring to a simmer. Simmer, whisking frequently, until the mixture visibly thickens, 2 to 4 minutes. Set aside.

Prepare outer layer / shell: Combine coconut milk, rice, rice flour, sugar and salt in a blender. Blend until smooth. Add mineral water and pulse blender once or twice just until incorporated. (The batter should be a smooth consistency that pours easily, similar to pancake batter. If it is too thick to easily pour, add more mineral water a bit at a time.)

Heat an Ebelskiver or Takoyaki pan over medium heat. When the pan is hot, brush the inside of the holes with coconut oil (you can melt the oil first and do this with a brush or use a paper towel to carefully rub oil on the insides).

Pour shell batter into each of the holes, leaving about 1/4 inch of headspace at the top. Then quickly use a 1 teaspoon measuring spoon to spoon the custard batter into the center.

Let the pancakes cook until golden brown on the bottom and still soft in the center, 5 to 7 minutes. (Note: You may need to adjust the heat of the pan and / or the cook time as you go to be sure that the pancakes get an even, deep golden brown color on the outside.)

If adding toppings, sprinkle them on top in the last 2 minutes of cooking.

When the pancakes are done, use a spoon to gently remove them from the pan and transfer them to a plate or cooling rack.

Repeat the process until all of the batter has been used.

Allow to cool slightly (they are piping hot right after they are cooked), but serve while still warm to retain the crisp shell and soft centers.

Vegan pancakes made with whole-wheat flour, carrots, coconut, and walnuts. Light, fluffy, and flavorful. Perfect with walnuts, coconut, and hot maple syrup.

Vegan Carrot Coconut Pancakes

whole-wheat pastry flour ((or unbleached all-purpose))

Tbsp organic sugar

Tbsp finely shredded unsweetened coconut ((plus more

sea salt

non-dairy milk

carrot

tsp pure vanilla extract

Tbsp crushed walnuts

Add flour, sugar, baking powder, sea salt, and shredded coconut in a large bowl and whisk to combine.

Pour non-dairy milk into a large liquid measuring cup. Add melted butter and vanilla and whisk to combine. Add wet to dry and stir.

Stir in carrot and let batter rest for 5 minutes while preheating skillet to medium heat.

Once skillet is hot, lightly grease the surface with non-stick spray or non-dairy butter and spoon on 1/4 cup measurements of batter; there should be 9 cakes (amount as original recipe is written // adjust if altering batch size). Top each pancake with a sprinkle of crushed walnuts and flip when bubbles appear and the edges look slightly dry.

Cook for another couple of minutes on the other side. Keep warm in a 200-degree F (93 C) oven until all pancakes are cooked.

Serve with non-dairy butter, shredded coconut and warm maple syrup.

SO GOOD! I am actually quite surprised these came out so tasty! I love any kind of sneaky recipe that gets my 2-year-old to eat veggies! I only added 1 tbsp of sugar and still was great. Will definitely double the batch next time and put it into regular rotation! Thank you!!

Lovely pancakes! Made them with coconut oil. I had no whole wheat pastry flour. So I used 3/4  wholegrain spelt flour and 1/4 oat flour. Also had to reduce amount of milk a bit. So the butter won't be too runny.

Loved these! Although they didn't hit the carrot cake spot for me at all without the spices, but they were delicious as their own thing. If I try them again I plan to add cinnamon, ginger, nutmeg and a handful of raisins to approximate carrot cake. I used unsweetened vanilla oat milk, and so added a little less vanilla, used avocado oil in the batter and cooked in butter as I'm not vegan. I also just stirred the chopped walnuts into the batter and they turned out really well, just a wee bit dense. Served with maple syrup and thick plain Greek yogurt.

Beautiful! So delicious, and not at all obvious they are vegan - all ages and different food preferences at the table loved them.
Subbed coconut oil for the vegan butter, and used unsweetened oat milk.
Tried them with and without the walnuts - highly recommend adding them. Adds fun texture and even deeper taste.
Minimalist Baker for the win - again!

Another winner! This is a fantastic recipe and the pancakes are so delicious!  Maybe my favorite ever. Just made these to eat after my Sunday 'long run' and they are hitting the spot. I subbed half Bob's 1:1 gluten free flour and half organic spelt and they came out perfect. Shredded the carrot in my food processor using the 2mm disc.

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