Start the day off right!
These pancakes are so deliciously fluffy, tender and with the right touch of sweetness. Plus the subtle coconut flavor makes them even more tasty. Coconut and non-coconut lovers have tasted them and they all asked for more.
- Deborah H. favorited Coconut Milk Pancakes 25 Oct 15:08
- choco s. added Coconut Milk Pancakes to vegan recipes 01 Nov 21:05
- Len favorited Coconut Milk Pancakes 20 Apr 01:54
- Jenn favorited Coconut Milk Pancakes 15 Dec 00:05
- lleeahs favorited Coconut Milk Pancakes 07 Nov 00:32
- Paine666 published her project Coconut Milk Pancakes 03 Nov 06:00
In a large mixing bowl and using a hand whisk mix together flours, baking powder, sugar and salt.
In a separate medium bowl vigorously whisk milk, vinegar and ground flax seeds until the mixture looks foamy.
Add the wet mixture to the bowl of dry ingredients and also add in water, oil and vanilla. Stir until all ingredients are well combined and there are no big lumps.
Loosely cover the bowl and let the batter rest for 10 minutes.
I like my pancakes to be all the same size and shape (yep, I'm an hyper-perfectionist) so I use a small frying pan and cook them one by one, always pouring the same amount of batter.
Lightly coat the pan with coconut oil and to test the temperature pour a small drop of batter and check if it browns too quickly, then you should lower the heat.
Pour 1/3 cup of batter for each pancake and cook for 4 minutes approximately, until air bubbles appear on the top. Flip and cook for another 4 minutes or less, depending on how hot your pan is and remember to always control the temperature. You might need to lower or increase the temperature a few times.
Serve with fresh fruit like wildberries, strawberries, etc. Add a dollop of natural yogurt and a generous drizzle of pure maple syrup.