Coconut Milk Pancakes

Start the day off right!

Posted by Paine666

About

These pancakes are so deliciously fluffy, tender and with the right touch of sweetness. Plus the subtle coconut flavor makes them even more tasty. Coconut and non-coconut lovers have tasted them and they all asked for more.

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You Will Need (11 things)

  • 1 cup All Purpose Flour
  • 1 1/2 cups White Spelt Flour
  • 2 tbsp Whole Cane Sugar
  • 3 1/2 teaspoons Baking Powder
  • 1 tsp Salt
  • 1 cup Coconut Milk (not the canned one)
  • 2 tsp Apple Cider Vinegar
  • 1 tbsp flaxmeal
  • 1/2 cup Water
  • 3 tbsp Sunflower Oil
  • 1/2 teaspoon Vanilla Extract

Steps (6 steps, 20 minutes)

  1. 1

    In a large mixing bowl and using a hand whisk mix together flours, baking powder, sugar and salt.

  2. 2

    In a separate medium bowl vigorously whisk milk, vinegar and ground flax seeds until the mixture looks foamy.

  3. 3

    Add the wet mixture to the bowl of dry ingredients and also add in water, oil and vanilla. Stir until all ingredients are well combined and there are no big lumps.
    Loosely cover the bowl and let the batter rest for 10 minutes.

  4. 4

    I like my pancakes to be all the same size and shape (yep, I'm an hyper-perfectionist) so I use a small frying pan and cook them one by one, always pouring the same amount of batter.

  5. 5

    Lightly coat the pan with coconut oil and to test the temperature pour a small drop of batter and check if it browns too quickly, then you should lower the heat.
    Pour 1/3 cup of batter for each pancake and cook for 4 minutes approximately, until air bubbles appear on the top. Flip and cook for another 4 minutes or less, depending on how hot your pan is and remember to always control the temperature. You might need to lower or increase the temperature a few times.

  6. 6

    Serve with fresh fruit like wildberries, strawberries, etc. Add a dollop of natural yogurt and a generous drizzle of pure maple syrup.