Prep Time: 5-10 minutes
Cook Time: 10-15 minutes
Pancakes are a tried and true breakfast staple. They're easy to make, and only require a few substitutions to make them vegan. This recipe adds an extra twist to the original recipe, with additional maple and coconut flavors that are perfect for summer.
Also included is a small recipe for that adds in some extra flavor, with a little added vanilla and coconut shavings, to make a sweet and fitting syrup to top them off.
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups light coconut milk
- ¼ cup and 2 tablespoons of maple syrup
- 4 teaspoons vanilla extract
- 2 teaspoons extra virgin olive oil
- cooking spray
- Take a large skillet, and place on the stove at medium low to medium heat.
- Add the all-purpose flour, wheat flour, baking soda and powder, and salt to a mixing bowl. Stir until completely combined. Add coconut milk, 2 tablespoons of maple syrup, and 2 teaspoons of the vanilla extract.
- Whisk again until completely combined.
- Spray the previous pan with cooking spray to prevent sticking.
- Using a ¼ measuring cup, and scoop the batter into the pan. Leave a space between pancakes so you can flip them later.
- Cook until the edges of the pancakes are firm, and bubbles have formed in the center. This takes about 5-10 minutes depending on the stove.
- Using a spatula, flip the pancakes onto the opposite side.
- Cook until the second side is also done, another 3-5 minutes. Continue cooking the pancakes in batches, and remember to add extra spray each time to prevent sticking.
- While your pancakes are cooking, heat 2 teaspoons of olive oil in a small pan, and sauté your pan over low heat. Add the remaining maple syrup, vanilla extract and coconut shavings. Top your completed pancakes with the finished syrup and serve warm.
Image courtesy of Wikimedia Creative Commons