Now that I have a delicious basic and favorite pancake recipe I’m excited to play around with some awesome flavor combinations.
We’re taking it fancy! Fancy pancake realm y’all. Fancy pancakes are a must on the weekends!
Today’s fancy is Toasted Coconut Pancakes that you can basically turn into Girl Scout cookies.
There’s chocolate, maple syrup, and toasted coconut. *Bites knuckles*
And So Delicious Coco Whip. It’s amazing!!!! And the Moscow Food Co-op has it in the freezer section by the phyllo dough. Hint hint local peeps. No need to let it thaw. I just take it out of the freezer while I’m cooking. When the pancakes are done, plop a firm-ish spoonful on top and it thaws the rest of the way.
And if you don’t want to go super fancy into the realm of a Girl Scout Samoa cookie (maple syrup = caramel / chocolate etc). No worries. You can scale it back.
Pancakes are never boring.
This recipe makes enough for two people. If you are serving other breakfast accompaniments you’ll have some for the fridge that are delicious reheated in the toaster.
The basic flavor is buttermilk pancakes with a subtle toasted coconut flavor. The toppings bring everything into dessert mode.
But they aren’t just dessert-like they’re pretty good for you too!
Health Bites
- High in fiber! 8 grams per serving
- Really high in protein! A whopping 17 grams per serving
- The fiber & protein will keep you full until lunch when you have this awesome salad
- Depending on the plant milk you use – a great source of calcium and b vitamins
- and JOY, a happy belly goes hand in hand with a happy mind and these pancakes are all about that life
I used coconut flakes, because we have a lot and I’ve been obsessed making Coconut Bacon. But shreds will work too. Just watch them a little bit closer during toasting time.
Use a 1/3 cup of batter to get about 6 pancakes or 1/4 cup to get around 8.
Toasted Coconut Pancakes
- Serving Size: 2 servings // 4 pancakes each
- Calories per serving: 533
- Fat per serving: 10g
Adapted from Vegan Buttermilk Pancakes
Additional nutritional information || Fiber: 8g / Protein: 17g / Calcium: 40% / Iron: 35% / vitamin A: 8% / Zinc: 5% / Selenium: 48% / Folate: 30% / B3: 30% / B2: 50% /
Ingredients
- 1 1/2 cups organic soy milk or coconut milk
- 1 tablespoon apple cider vinegar
- 1 1/2 cups organic all-purpose flour (189g)
- 2 teaspoons chia flour (4g)
- 1 teaspoon baking powder (5g)
- 1/2 teaspoon baking soda (3g)
- 1/2 teaspoon vanilla powder (2g) or 1 teaspoon of vanilla extract/bean powder
- 1-2 tablespoons organic cane sugar (13-27g)
- 2 tablespoons coconut flour (14g)
- 1/4 cup coconut flakes
- chocolate syrup
- maple syrup
- extra coconut flakes
Instructions
- Preheat oven to 350F. On a cookie sheet spread out coconut flakes and bake for 5-7 minutes, checking every couple of minutes so they don't burn. Take out of the oven and set aside.
- Start by adding the soy/coconut milk and apple cider vinegar to a small bowl. Whisk and set aside to curdle.
- Next add flour, coconut flour, chia flour, baking powder, baking soda, vanilla powder, and cane sugar to a large mixing bowl. Whisk to evenly disperse ingredients and break up clumps.
- Now add the liquid mixture into the dry ingredients and whisk again-until moistened. Fold in the toasted coconut flakes.
- Preheat a non-stick pan for just a few minutes on medium heat, add batter to the pan using 1/3 cup (for 6 pancakes) or 1/4 cup (for 8 pancakes). Cook for 2-3 minutes (usually 3 for the first side until the griddle gets hot) until bubbles appear. Flip and cook an additional 2 minutes.
- Place on a plate and store in the microwave or oven to keep warm until all the pancakes are cooked.
I’ve been loving the organic chocolate syrup from Santa Cruz. It’s great for a quick chocolate fix and a superb high-fructose-FREE replacement for Hershey’s.
If you would like to make your own chocolate syrup my recommendation is coconut oil, cocoa powder or cacao powder, and maple syrup/agave. It’s an easy 1:1:1 ratio when the coconut oil is liquid. You might remember it from this ole chocolate brownie with mint chocolate frosting {raw-vegan}. Just whisk it together and you’re good to go.
I would love to see your food pics! If you give this recipe a whirl, let us know. <3 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram!
What other fancy pancakes would you like to see and EAT?? I want to make something with hemp hearts next! xx