Sunday, January 16, 2011

Spiced Coconut Pancakes

It's always a good idea to save recipes that have no eggs, butter or milk. 

It's not that I necessary agree with a vegan diet, but eventually you are going to be out of one of those ingredients. Then you'll have the hard decision to go to the grocery or eat a pop-tart. When I saw this recipe in the most recent addition of Bon Appetit I flagged it for a weekend breakfast option. Was I out of any of the dairy options that I love so much? No I wasn't out of those ingredients. The recipe was worth a try to make sure I could keep it in my arsenal. 

This healthier recipe had a lot of elements I appreciated. I loved the flavor from the coconut milk and the texture from the coconut flakes (the recipe calls for unsweetened but I used sweetened). The only thing I would bring up is that if you are expecting a sweet pancake this isn't the one to look to. Hopefully when you see the 2 1/2 cups of whole wheat flour you'll start to understand. However, a nice dose of maple syrup on top will put that right.

Spiced Coconut Pancakes (Bon Appetit January 2011)
2 1/2 cups whole wheat flour
1 cup unsweetened shredded coconut
2 tsp baking powder
3/4 tsp nutmeg
3/4 tsp allspice
1/4 tsp baking soda
(1) 13 1/2 oz can of unsweetened coconut milk
2 tbsp maple syrup
1 tsp vanilla extract
Vegetable Oil

Preheat oven to 250 degrees. Whisk first 6 ingredients and 3/4 tsp salt in large bowl.  Whisk coconut milk, 1 1/4 cups warm, water,  2 tablespoons maple syrup, and vanilla, in medium bowl.  Whisk coconut milk mixture into dry mixture until batter is pourable.

Heat griddle or skillet over medium-high heat; brush with vegetable oil.  Working in batches, add batter by 1/4 cupfuls.  Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes.  Transfer to baking sheet. Keep warm in oven.  
Place 2 to 2 pancakes on each plate. Top with maple syrup, sliced bananas or tropical fruit (as shown in Bon Appetit)


  1. Yum.... I'm your newest follower.

  2. These are so fluffy for a vegan pancake! Very nice!

  3. Not fair...these are my favorite pancakes..I could it them right now...but it's too late in the night so I will make them tomorrow morning...thanks for the photos!

  4. Coconut milk is so good for you - not sure why I don't think to use more of that in recipes! I can almost smell these...yum.

  5. Coconut pancakes?! Holy cow, sign me up!

  6. Coconut pancakes it a great idea! Indubitably there will be a time where no eggs are present in the fridge or some other ingredient missing from the pantry. This is definatly a recipe to be saved.

  7. These look absolutely delicious!! And I love that they are vegan!

    I can't wait to read more of your blog! :)

  8. is this the more fattening coconut milk in the cans or the coconut milk thats sold in the gallon jug like Almond or soy milk?

  9. oh i just realized it said can...haha..sorry!

  10. These sounded so good but the are awful. They don't fluff up at all and very bland.


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