Fluffy Vanilla Coconut Pancakes
These vegan Vanilla Coconut Pancakes are light, fluffy and delicious. They're also gluten-free and packed with flavor. Perfect for a lazy weekend brunch!
Servings: 14 pancakes
Calories: 128kcal
Ingredients
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- 1 cup quinoa flour I like to toast mine
- 1 cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 1/2 cups lite coconut milk
- 1 tablespoon almond oil (or other light flavored oil)
- 1 tablespoon maple syrup
- 2 teaspoons Simply Organic Vanilla Extract
- 1/2 cup shredded coconut
Instructions
- Preheat a griddle over medium heat.
- Whisk together the flax and water and set aside to gel.
- In a large mixing bowl, whisk together the flours, baking powder and salt.
- Beat together the flax eggs, milk, oil, syrup and vanilla then pour into the dry and mix until a smooth batter forms. Fold in the coconut.
- Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle a ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
- Serve warm with fresh berries (or fruit of choice), a sprinkle of coconut and pure maple syrup.
Video
Nutrition
Serving: 1pancake | Calories: 128kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 112mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Calcium: 48mg | Iron: 0.8mg