Description
Sweet, fluffy delicious coconut strawberry pancakes. Adapted slightly from Cookie and Kate’s new cookbook Love Real Food.
Ingredients
Scale
- 1 cup as whole wheat flour (you can use all purpose flour also)
- 1 tbs baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup light coconut milk
- 1 egg
- 2 tbs maple syrup
- 2 tbs coconut oil, melted (or unsalted butter if you don’t have coconut oil)
- 1 tsp vanilla extract
- 1/4 cup unsweetened shredded coconut
- pinch of sea salt
- 1 cup strawberries, sliced thin (plus more for garnish)
Instructions
- In a medium bowl, mix together the flour, baking powder, cinnamon, nutmeg and salt. Whisk until combined.
- In another smaller bowl, whisk together the coconut milk, egg, maple syrup, coconut oil and vanilla. Slowly pour this liquid mixture into the dry mix whisking the entire time until fully combined. Fold in the sliced strawberries gently until combined.
- Heat a large skillet or griddle over medium heat, you may need to oil the surface slightly. Use a 1/4 cup measuring cup to pour the batter onto the skillet. Sprinkle the shredded coconut onto the raw side of the batter while the other side is cooking. Cook until the tops start to bubble, this should take about 3 minutes if the pan is properly heated. When it’s bubbling, you can flip the pancakes and cook until both sides are golden brown. About 2 more minutes.
- Repeat this until all the pancakes are cooked. Serve with more strawberries, shredded coconut and and maple syrup. Extra pancakes will keep in the fridge for 3 days!
Notes
*The original recipe was made with bananas, to make it that way substitute the strawberries for 1/3 of a banana. Mash the banana and mix with the liquid mix.
**To make this vegan you can use a flax egg instead of a regular egg
***To make Gluten Free use any gluten free flour. You made need extra coconut milk if you do it that way.