Coconut
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Serves
2
Author Notes
Begin vegan is no reason to deprive yourself from some excellent fluffy pancakes. —Dreamy Leaf
Ingredients
1 1/4 cups
whole wheat flour
3/4 cup
coconut cream
1/2 cup
water
2 tablespoons
sugar
2 teaspoons
baking powder
1/2 teaspoon
salt
Directions
- Sift the dry ingredients. Add the wet ones and mix. Don’t overdo the mixing, it should still be a little lumpy in the end.
- Drop a few large spoonfuls of batter in a lightly oiled pan over medium-high heat. Spread the batter gently into a circle. Cook until browned on both sides.
See what other Food52ers are saying.
1 Review
These came out well, makes a light fluffy batter (I did blend the coconut cream and water before adding it) with a subtle pleasant sweetness. We added fresh blueberries but they seemed to cook more thoroughly with the batter plain. They were delicious, but quite rich and I would consider them more of a dessert than a breakfast pancake.
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