Coconut Silver Dollar Pancakes Recipe

Ingredients

150g plain flour (see our note below)
1 tsp baking powder
A pinch of sea salt
200g coconut milk
2 tsp vanilla extract or seeds from ½ vanilla pod
Ground seeds from 2 cardamom pods (optional)
Coconut oil, for cooking

Prep: 10 mins | Cook: 25 mins You can pretty much use any kind of flour – buckwheat, gluten-free, wholemeal, spelt, rye… whatever you prefer. If using wholegrain flour, lower amount to 125g.

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Method

1. Sift the flour into a large bowl. Mix in the baking powder and salt.

2. Add the coconut milk and vanilla. Whisk everything together to make a batter the consistency of double cream. Mix in 1-2 tbsp water if the batter is too thick.

3. Set a large frying pan over high heat. Add a gloss of oil to the pan, just enough to coat it.

4. Add 2 tbsp of the batter to the pan – this is enough for 1 pancake, and you should be able to cook 3-4 pancakes at a time. Cook for 2-3 mins till the top of the pancake starts to look set and lots of bubbles have formed. Flip the pancakes over with a spatula or palette knife.

5. Cook for another 2-3 mins on the other side, till golden brown and set underneath. Lift out of the pan and pop on a plate. Repeat till the batter is used up, adding more oil to the pan as you need it. You can keep the pancakes warm in a low oven while you cook the rest.

6. Serve the fluffy pancakes in a stack, topped with syrup, fruit, or any other favourite pancake toppings.

Lily

Rating

Vegantastic

Fab with melted chocolate and coconut cream whipped up

Popular with everyone, adults, teens & kids big and small. Also v filling so everyone is happy, (though as suggested have found the need to add more liquid). Nice with fresh fruit or frozen berries as nicely rich. Recommended!