Vegan Gluten Free Coconut Pancakes
It has been a goal of mine to make a special gluten free and vegan dish for a while. I have also wanted to experiment with coconut milk. Today I finally got around to doing it! I must say the result were scrumptious.
The perfect winter morning breakfast has definitely got to be pancakes. Especially as the week upon me is going to be freezing. And what better way to dream of summer than with the tropical taste of coconut? I don’t know about you but I love coconut. I love the taste, the smell, the texture, and even the shape. Right now I am imagining myself sipping the milk from a coconut on a warm sunny beach. Ahh…
You can justify having these as a healthy way to start your day as they have no added sugar, little fat other than the healthy ones in coconut, and gluten free flours.
So enjoy and smile!
Vegan Gluten Free Coconut Pancakes
Serves 2-3
1 tbsp ground flax seed plus 1.5 tbsp water
1 tbsp vegetable oil
200 mL coconut milk (about half of a 14 oz can or 3/4 cup)
1 tbsp agave syrup
3/4 cup sorghum flour
1/4 cup tapioca starch
1 tbsp shredded coconut
1 tsp baking powder
Pinch salt
Whisk together ground flax seed and water. Allow mixture to sit two to three minutes.
In another bowl sift together sorghum flour, tapioca starch, coconut, baking powder, and salt. Set aside.
Add vegetable oil, coconut milk, and agave syrup to flax seed mixture.
Gently stir the flour mixture into the wet mixture and allow this to rest for three minutes.
While you are awaiting, heat a lightly oiled pan and after three minutes cook your pancakes
Note: I added some more almond milk to my pancake batter because I like thinner pancakes. If you like thick pancakes keep the recipe as is.
I served my pancakes with a mixture of chopped green apple, kiwi, shredded coconut, a tropical dried fruit mix, and cinnamon.
Tip: If your shredded coconut is very dry you can allow it to sit in boiled water for a few minutes. This should remoisten it.
Any suggestions for other things I can make with coconut milk?
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14 Comments
Anonymous
The only thing I've ever made with coconut milk is curry- so good!
Mackenzie@The Caramel Cookie
These look good! I like to make curry or ice cream with coconut milk.
Leanne @ Healthful Pursuit
These look delicious! I wonder if you could replace some of the sorghum flour with coconut flour… I have so much coconut flour, I need to find recipes to use it up in.
My favorite way to enjoy coconut milk is in soup and second favorite is in a smoothie. Mmmm
Sarah (Flavoropolis)
Wow these look great, I love the idea of coconut milk in a pancake. I like to make "whipped cream" out of coconut milk myself.
Joyti
Those sound great. I think coconut milk adds so much flavor and creaminess. Yum.
Anonymous
Coconut in a pancake? You just inspired me.
Little Miss Cupcakes
yummmmmmmmmy
Anonymous
I think I'm going to try to eat more vegan meals.
mitzi
wow coconut milk in pancakes…that is seriously a genius idea. gonna do that hopefully soon!
Monet
You like your pancakes just like I do…I love chopping up fresh apples 🙂 Thank you for sharing another plate of delicious goodness! And thank you for being so sweet on my own blog 🙂
Anonymous
I can't believe it, but I actually have all the ingredients to make these!! How often does that happen? I've been making a yummy coconut cream pancake topping using coconut flour and coconut milk whisked together with a little stevia, it's delicious!!
Kristen - Anywhere There's An Airport
Kat, I love this recipe! I might have to sub some flours… as I can't imagine trying to ask for sorghum flour in any Spanish supermarket 🙂 … but I've been dying for some pancakes!
Anonymous
I love vegan chocolate cream pie made from coconut milk instead of cream. I use 1 can coconut milk or cream, heat 2/3 of it over medium-low heatand mix the arrowroot with the rest of the coconut milk to form a paste before adding it to the saucepan. mix together, add as much cocoa powder as you like and a tablespoon or so of coconut palm sugar or agave, stirring til it begins to thicken then remove from heat. Let cool slightly, then pour into pre-made crust and place in the fridge to set. I adapted that from a recpe by Elana Amsterdam (elanaspantry.com) and it works every time. I make a peanut butter sauce to go with it which is so very indulgent but so very yummy. That one was straight from that website I think, 1/2 cup peanut butter, half a cup agave and some choc chips.
Also, I work at a cafe and recently found that coconut milk makes delicious hot chocolate. Machine makes a loud noise but who cares? SO creamy and SO good. Enjoy
Cupcake Kat
@Anon Thanks for the delicious recipe. Coconut, cocoa powder, and peanut butter sounds awesome!