(Vegan) Coconut Pancakes


In general, I really hate February. It’s cold, and dark, and spring is so tantalizingly close — yet so very far away. February’s only redeeming quality is that it’s always something of a non-stop chocolate fest between Mardi Gras, Valentine’s Day and my birthday, which falls toward the end of the month.


I really like having a February birthday, despite my hatred of the month itself. It’s nice to have a fresh start of sorts so close to the new year. By the time my birthday rolls around, I’ve inevitably reneged on most (if not all) of my New Year’s resolutions and my birthday gives me a perfectly timed “do over.”


In this, my 24th year, I’m going drink more water, break all my nervous habits (ha!), and make these pancakes coconut pancakes on the regular.

Not to brag, or anything, but I’m a pretty awesome pancake-maker, and these are some of the best I’ve ever made. The coconut flour makes these pancakes fluffy and light, while the coconut milk makes them rich and, dare I say it, moist. IN A GOOD WAY! The coconut flavor is subtle, not overpowering, especially  when drenched in maple syrup (as all pancakes ought to be).

They’re a new classic in my household (apartmenthold?), that’s for sure.


(Vegan) Coconut Pancakes

  • 1 cup all-purpose flour (I used Bob’s Redmill Gluten-Free)
  • 1/2 cup coconut flour
  • 3 1/2 teaspoons double-acting baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 1 1/2 cups light coconut milk
  • 1 flax egg (1 tablespoon flax meal combined with 3 tablespoons warm water)
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract

In a large mixing bowl, whisk together the dry ingredients. In a smaller bowl, combine the wet ingredients, pour over the dry ingredients and mix well. Don’t stress if the batter remains a little lumpy, they will take care of themselves.

Spoon by 1/3 cup over a hot, oiled griddle (or cast iron skillet), and cook until the top of the of each pancake bubbles and the bottom is golden brown. Flip it! And cook until the underside is also golden brown. Serve immediately, or keep warm in the broiler.




  1. Pingback: spinach-ricotta pizza (on a cauliflower crust) | BATCH-22

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