Vegan Coconut Milk Pancakes To Die For
Nothing makes me happier than visiting my hometown and heading out for a pancake breakfast with my family. It's almost a ritual for us to visit O.H.O.P. (The Original House of Pancakes) when we all get together. My parents no longer live in the town that I was raised in, so, no more O.H.O.P.
Now what am I supposed to do when I'm craving that buttermilk, melt in your mouth pancake that I grew to love?! I had to devise a plan. How can I make fluffy, moist, light, yet sweet pancakes, oh and they have to be vegan, not because I'm vegan, but because I was trying to cut back on the dairy intake in my diet.
I tried many vegan pancake recipes, until I stumbled upon this gem!
I was trying to mimic the buttermilk consistency and I thought to myself, why not just use coconut cream, or full fat coconut milk instead? Hmmm, let's try this. So I did, and it worked! Perfect, fluffy, sweet, crispy edged pancakes!
These pancakes are actually great to eat as is, no syrup added because with the coconut milk + sugar added in the recipe they are already a tad bit sweet. But hey, I'm not telling you what to do, go ahead and drizzle some of your favorite syrup on top for that traditional pancake breakfast. My current favorite syrup is by Madhava, it's their Organic Maple Cinnamon Pancake Syrup. B O M B.
I added a little bit of cinnamon to this recipe which is totally optional. Once you have the batter made and ready, you can kind of add whatever you want to it. Like vegan chocolate chips, blueberries, etc.
Let me know if you guys try this recipe out. Would love to see a photo. Send me a Tweet!
- 1 cup organic all-purpose flour
- 1 tbsp cane sugar
- 2 tbsp baking powder
- 1/8 tsp Salt basically a "pinch"
- 1 c coconut milk
- 2 tbsp canola oil or any light oil like vegetable oil
- 1/4 tsp ground cinnamon totally optional
Set out all ingredients for easy access, and make sure you have your skillet heating up on medium heat (not too hot)
Combine dry ingredients (flour, sugar, baking powder, salt) in a bowl.
Add in the coconut milk and canola oil
Mix until smooth.
Making sure your pan is hot (but not smoking) drizzle a little bit of coconut oil into the pan (this is if you want the edges to be crispy)
Spoon one pancakes' worth of the mix into the pan
Flip pancake over when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
Repeat until mixture is gone, then devour!
This recipe calls for 2 tablespoons of baking powder, not 2 teaspoons. Baking powder is what allows these pancakes to rise and be fluffy!