Coconut Silver Dollar Pancakes Recipe | Abel & Cole
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Coconut Silver Dollar Pancakes

Rachel de Thample
Cooking time
Serves4 people
Vegetarians Vegans

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.

3 ratings
layout 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.

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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 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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Momma

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Lily

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Vegantastic

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Fab with melted chocolate and coconut cream whipped up

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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!