Pancakes,  Vegan

Coconut Cream Pie Pancakes

May 6, 2011 / 23 Comments

Hooray for coconut!

I recently found some coconut flour at a new bulk store in my area. I have been intrigued by this interesting gluten free flour after seeing it on many other blogs. I knew that I had to try it!

It seems to me that coconut is taking over our grocery stores. We can now get not only whole coconuts and coconut flour but also coconut milk, coconut water, shredded coconut, coconut sugar, and coconut oil just to name a few.
And why not? Coconut has so many things going for it: its full of healthy fats, can lower bad cholesterol levels, provides a nutritional source of quick energy, improves digestion and absorption of nutrients, aids immune system function, is lower in calories than other fats, softens skin and hair, and improves metabolism

Why don’t you stop looking at this photo and check out this giveaway by the lovely Alaina!

These pancakes are more dense than fluffy but they’re still pretty tasty.
The cream sauce is officially my new favorite topping for pancakes. Make it you’ll be glad you did

Coconut Cream Pie Pancakes
Serves 1-2

For the cream:

1/4 cup soy milk (or coconut milk)
Heaping 1 tsp cornstarch
Sweetener if soy milk is plain

Combine all ingredients in microwave safe bowl
Stir until corn starch is dissolved
Heat in microwave on high power for 30 seconds
Stir mixture and place back in for another 20 seconds
The mixture should have thickened but still be a little runny. It should be thick enough to coat the back of a spoon. If not return to microwave for another few seconds. Watch carefully to make sure that it doesn’t spill over!
Chill in fridge until needed
You could alternatively heat the mixture on the stove until thickened

For  coconut flour pancakes:

1/3 cup whole wheat flour*
1/6 cup coconut flour
1/4 tsp salt
1 tbsp melted coconut oil or vegetable oil
1/2 cup plus 2 tbsp soy milk (or you could use coconut milk!)
1 tbsp maple syrup
1/2 tsp vanilla
2 tbsp shredded coconut (optional)
Toasted coconut for topping

Combine flours and salt in a bowl
In another bowl mix together oil, soy milk, maple syrup, and vanilla
Add dry ingredients to wet and mix until just combined
Stir in shredded coconut if using
Cook pancakes as you normally would

*Use sorghum flour to make gluten free

To assemble:

Place a pancake on a plate and top with a dollop of cream then a sprinkling of coconut
Layer another pancake on top and repeat

Do you like coconut?
What is your favorite way to eat coconut?
What’s your favorite pancake topping?

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23 Comments