Ladies and gents, I would like to introduce to you the last pancake recipe you will ever need.
These things are every kind of right.
Sweet. Fluffy. Light. Wholesome! And so so yummy.
Plus, they have TOASTED COCONUT.
Who doesn’t love toasted coconut??!!
(Please don’t actually answer that, cuz I don’t know if we could be friends anymore.)
It’s pretty much my favorite food of ALL time.
I came up with this recipe after perusing the web for a fluffy, coconut-y, somewhat healthy, dairy-free pancake, (don’t ask for much, now do I??) and couldn’t find any. (duh!) The closest thing I found were these over at Sugar Dish Me, but they called for eggs, white flour, and lots of dairy.
So I went to work, and eventually came up with something that not only met ALL of my requirements, but was even better than what I had imagined.
I subbed out the eggs with omega-rich, fiber-full flax, replaced some of the white flour with whole wheat, and created my own almond “buttermilk” to replace the dairy.
Boom.
I had created a fluffy, coconut-y, somewhat healthy, dairy-free pancake! Not only that, but they were delicious! I have made them many times since, for friends, family members, yes, even kids, and they have quickly become the most requested food that I make.
My five-year-old would eat them for breakfast, lunch and dinner, if I let her.
And who could blame her?
Topped with a creamy sesame almond butter, and drenched in REAL maple syrup, these things are loaded with pretty much every good thing on the planet.
Now, before your desires get the best of you and you start licking the computer screen, go make yourself some!
I’ve included the recipe below.
You will be a very happy person and if you serve them with a frosted jar of fresh almond milk, you might actually see the third heaven.
But don’t forget to save some milk for when you make these again in a few days…
When you treat that special woman to “breakfast in bed” on Mother’s Day!
Hint, hint.
Toasted Coconut Pancakes (adapted from Sugar Dish Me)
Serves: 6
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat pastry flour (any whole wheat will do)
- 2 tablespoons organic cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon pink salt
- 1/2 cup unsweetened, shredded coconut
- 2 cups almond, macadamia, or other nut milk
- 1 tablespoon + 1 teaspoon apple cider vinegar
- 1/2 cup water
- 1 flax egg*
- 1/2 teaspoon almond extract
- Coconut Oil for frying pancakes
- Almond butter topping:
- 1 cup almond butter
- 1 tablespoon tahini
Directions
- Mix all the dry ingredients together, except the coconut.
- Mix the apple cider vinegar into the nut milk. Set aside.
- Whisk together the flax egg, water, oil, and almond extract. Add the vinegar/milk mixture and stir.
- Pour the wet ingredients into the dry, add the shredded coconut and stir gently until just incorporated, leaving plenty of clumps. (Do not overmix! This is KEY for a fluffy pancake!)
- Let stand for at least 5 minutes, (or refrigerate overnight) and stir again, very briefly.
- Make the topping by simply mixing the almond butter and the tahini together. Set aside.
- Pour a heaping 1/4 cup of pancake batter onto a hot, oiled pan and cook until lightly browned, about 1 minute, on each side.
- Serve with sesame almond butter, maple syrup and any combination of nuts and toasted coconut flakes. Enjoy with a fresh tall glass of cold almond milk!
Amount Per Serving
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