The internet makes it essential that we slap labels on things, doesn’t it? Take these pancakes – I don’t make them because they’re vegan. I make them because they’re these light, crispy-edged, vaguely tropical pancakes that make me happy. But that doesn’t translate well to a search engine, does it? So, Vegan Coconut Pancakes it is. Less poetic, less descriptive, really, but I don’t make the rules, google does.
That’s why this blog exists; because I want you to know about the food that I cook and I want you to cook it too. I want to tell people about these vegan pancakes, because they’re delicious, and super easy to make, and they use ingredients which I always happen to have in my cupboard. Flour, baking powder, sugar, salt, and canned coconut milk is all you need, aside from a little oil to cook them in. I don’t know about you, but I always have a can of coconut milk (or 5) lurking in my cupboard. And I am always running out of milk and eggs and perishable things. So, I though, this could be useful for others who feel pancakes are a need and not a want.
Enter the vegan pancake! How convenient that we can both welcome our vegan friends to the table, have a little less impact on the world around us, AND eat delicious pancakes at the same time. Plus, like I said before, there is really nothing strange here. No flax-eggs, or chia-soaking required (though I’ve tried both). I happen to prefer the simple, light, ever-so-slightly coconutty hit of these without adulteration. They’re particularly good with blueberries folded through the batter actually, but I forgot to thaw my bluebs, and so I settled for a pile on top. Frozen blueberries tend to make for pockets of un-cooked batter, which is less than ideal, so they’ve got to be fresh or thawed.
Otherwise, these are perfect with butter and maple syrup, if you’re not a vegan, or a dollop of almond butter if you are. The pancakes are light as air, and perfectly puffy, but still substantial enough to earn the name pancake. They soak up maple syrup like a charm, and they have just a hint of rich coconut about them. A pile of fresh strawberries would work beautifully, too, if you have some handy. Either way, these are just the thing for any pancake related emergency. Sunday brunch, Monday dinner, I’ve-run-out-of-milk-and-eggs day, whatever! You name it, these Vegan Coconut Pancakes have got your back!
- 1 cup (150g) plain flour
- 2 tsp baking powder
- 2 tsp sugar
- pinch of salt
- ¾ cup (190ml) coconut milk (I used canned)
- ½ cup (125ml) water
- 1 tbsp melted coconut oil, or any neutral oil, plus extra
- Place the flour, baking powder, sugar and salt in a mixing bowl and whisk to combine.
- Add in all the coconut milk, water and oil and stir, just until mixed - it should be a little lumpy, but with no big streaks of flour.
- Heat a non-stick pan over a medium heat, until hot. Make sure then pan is well heated, as this helps the pancakes to colour nicely.
- Brush the pan with a little coconut oil, then ladle in about 2 tbsp of batter for each pancake. Cook until the edges are set, and bubbles appear on the surface (about 1 minute) then flip and cook until the other side is nicely browned (another minute or so).
- Serve with whatever you like - maple syrup, almond butter, berries, anything!