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
US Customary – Metric
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
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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.
