Fluffy 10-ingredient toasted coconut vegan pancakes made with spelled flour, natural sweeteners and toasted shredded coconut. So delicious you’ll feel like you’re dreaming and it only takes 30 minutes.

Ingredients

COCONUT

  • 3/4 cup unsweetened desiccated coconut (more on cooking)
  • 2 Soup Coconut Sugar (more about cooking)

DRY INGREDIENTS

  • 1/2 full cup Coconut flakes + coconut sugar mixture (see above)< /span>
  • 1 ½ TL Yeast powder
  • 1 < span class="wprm-recipe-ingredient-unit">pinch sea salt< /li >
  • 1 cup spelled flour
  • 2 to soup oatmeal or rolled oats
  • < /ul>

WET INGREDIENTS

  • 1 lot flaxseed egg (1 scoop (7g) flaxseed flour + 2½ tbsp (37ml) water based on the original recipe)
  • 2 Soup melted coconut oil < span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded"> (more on cooking)
  • 1 soup maple syrup or agave syrup
  • < li class="wprm-recipe-ingredient " style="list-style-type: disk;">1 < span class="wprm -recipe -ingredient-unit">full cup Coconut milk drink (in the box , not from the can // or under almond milk)

Instructions

  • Preheat the oven to 350 F (176 C) ahead and spread coconut flakes on a baking sheet.
  • Meanwhile, in a small bowl, prepare the flaxseed egg for mixing. Set aside.
  • Once the oven is preheated, add the coconut and cook for 3-5 minutes, increasing Stir them once to ensure even cooking, until lightly toasted (see photo), being careful not to burn them.
  • Add toasted coconut to a Food processor ou Mixer with coconut sugar. Mix to combine. Set aside.
  • In a large mixing bowl, add 1/2 heaped cup ( Amount as written in original recipe // adjust if batch size changes) of your coconut mixture (from above | should be almost all), baking powder, sea salt, spelled flour, rolled oats or rolled oats. Whisk to combine.
  • Add coconut oil, maple syrup and coconut milk to the flaxseed egg. Whisk to combine.
  • Add the wet dry ingredients and stir until just combined, making sure , not to mix too much. If the batter seems too thick, thin it out with a little more coconut milk. It should be semi-solid but liquid. Taste and adjust the sweetness as needed.
  • Let the dough rest for 5 minutes while using an electric griddle or skillet preheat (i.e. about 325 degrees F). The surface should be warm but not hot – the oil should not smoke when it comes in contact with the surface.
  • Generous Grease skillet with coconut oil and pour ¼ cup batter onto skillet, gently spreading in a small disc. Sprinkle with some untoasted coconut and coconut sugar.
  • Return when bubbles appear in the center and the edges look slightly dry – about 3 minutes.
  • < div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";="">Cook for 2-3 more minutes, or until fully cooked in the center.

  • To serve, drizzle with vegan butter and some maple syrup or agave nectar or toasted coconut.
  • Leftovers go well in the microwave or reheat in an oven at 350 degrees F (176 C). Alternatively, freeze cooked pancakes in a single layer on a baking sheet. Once frozen, place in a freezer safe container or plastic bag for up to 2 weeks. Reheat in the toaster, oven or microwave.
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