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Vegan Coconut Pancakes

This week’s weekend treat is a well-loved old-fashioned breakfast; Pancakes. Since vegan food, incidentally, is often allergen-free, we’ve fished out a vegan recipe for you to experiment with. While some might see vegan breakfasts as a bit dull (usually a smoothie or porridge-concoction), we’d happily argue that these pancakes are anything but!

Its coconut base gives these pancakes a nice sweet hint to them, and you can add any of your favourite toppings to fully satisfy your sweet tooth.

Ingredients 

  • 240ml unsweetened coconut milk (or another non-dairy milk) 
  • 160g rice flour 
  • 2 tbsp water 
  • 2 tbsp shredded coconut 
  • 2 tbsp melted coconut oil 
  • 1 tsp vanilla extract 
  • 1 tsp egg replacement powder
  • 1 tsp baking powder 
  • 1/8 tsp cinnamon 

Description 

  1. Preheat your oven to Gas mark 1 (140 C) or slow cook, and place baking paper in the oven. You’ll be keeping the finished pancakes warm in here until you’re done and ready to serve them. 
  2. In a mixing bowl, baking powder, combine flour, and cinnamon with a fork until combined. 
  3. Next, take out a separate mixing bowl, and whisk together the egg replacement powder with water, then add the coconut milk, melted coconut oil, and vanilla extract. Whisk until combined. 
  4. Next, add the liquid ingredients to the dry, along with the shredded coconut, and stir just enough to get the mixture combined. Be careful you don’t over mix. 
  5. Heat a non-stick pan to medium, use kitchen roll to spread a light coating of coconut oil on the surface. 
  6. Then scoop approximately 60ml of the pancake mixture into the pan. 
  7. Once the surface bubbles, flip it. The other side should take 1 to 2 minutes. As you go, place your complete pancakes in the oven to keep them warm.
  8. Serve your pancakes with warm syrup, another sprinkling of shredded coconut and grated raw cacao on top with a little vegan butter. 

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