Breakfast & Brunchminimalistbaker4.9
Toasted Coconut Pancakes
Fluffy, 10-ingredient toasted coconut vegan pancakes made with spelt flour, natural sweeteners, and toasted shredded coconut. So delicious you'll think you're dreaming, plus, just 30 minutes required.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Minimalist Baker📖 minimalistbaker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●mixing bowl
- ●blender
- ●food processor
- ●whisk
- ●skillet
- ●griddle
- ●microwave
📝 Preparation Steps
1
Preheat oven to 350 F (176 C), and arrange shredded coconut on a baking sheet.
2
In the meantime, prepare flax egg in small mixing bowl by mixing flaxseed meal and water and let rest for ⏱️ 5 minutes. Set aside.
flaxseed meal (to make flax egg)1 Tbsp
3
Once the oven is preheated, add the coconut and bake for ⏱️ 3-5 minutes, stirring once to ensure even baking, until just slightly toasted (see photo), being careful not to burn.
4
Add toasted coconut to a food processor or blender with coconut sugar. Blend to combine. Set aside.
coconut sugar (plus more for cooking)2 Tbspheaping cup shredded coconut + coconut sugar mixture (see above)1/2
5
In a large mixing bowl, add heaping 1/2 cup (amount as original recipe is written // adjust if altering batch size) of your coconut mixture (from above | should be almost all of it), baking powder, sea salt, spelt flour, oats or oat flour. Whisk to combine.
sea salt1 pinchspelt flour1 cup
6
To the flax egg, add coconut oil, maple syrup, and coconut milk. Whisk to combine.
melted coconut oil (plus more for cooking)2 Tbsp
7
Add wet ingredients to dry and stir until just combined, being careful not to over-mix. If the batter looks too thick, thin with a little more coconut milk. It should be semi-thick but pourable. Taste and adjust sweetness as needed.
8
Let batter rest ⏱️ 5 minutes while preheating an electric griddle or skillet to medium heat (or about 325 degrees F). The surface should be hot, but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
9
Generously grease griddle with coconut oil and pour ¼ cup measurements of batter onto griddle and gently spread into a small disc. Sprinkle on a little untoasted coconut and coconut sugar.
melted coconut oil (plus more for cooking)2 Tbspcoconut sugar (plus more for cooking)2 Tbspheaping cup shredded coconut + coconut sugar mixture (see above)1/2
10
Flip when bubbles appear in the middle and the edges appear slightly dry - about ⏱️ 3 minutes.
11
Cook for ⏱️ 2-3 minutes more, or until fully cooked through in the middle.
12
To serve, top with vegan butter and a drizzle of maple syrup or agave nectar, or toasted coconut.
maple syrup or agave nectar1 Tbsp
13
Leftovers will reheat well in the microwave or in a 350 degrees F (176 C) oven. Otherwise, freeze cooked pancakes in single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or plastic bag for up to 2 weeks. Reheat in toaster, oven, or microwave.
Nutrition Facts
calories
171 kcal
fat Content
11.4 g
serving Size
1 pancakes
fiber Content
2.7 g
sugar Content
8.4 g
sodium Content
44 mg
protein Content
1.8 g
carbohydrate Content
15.2 g
saturated Fat Content
8.9 g
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