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Coconut Silver Dollar Pancakes
This vegan take on traditional American pancakes swaps the eggs and milk out for coconut milk. Stack 'em up high and serve them with a drizzle of coconut blossom nectar.
2 comments
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.
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 1-2 tbsp water in 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 of the 2 tbsp batter to the pan - 2 tbsp is 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 them over with a spatula or palette knife.
5. Cook for another 2-3 mins 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 them all. Serve them in a stack with your favourite pancake topping.
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Lily
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!