A few days ago when I was at the grocery with my daughter, she insisted on buying blueberries. She LOVED them and absolutely HAD to have them. She has since eaten NONE! So, naturally, I’ve been finding ways to use them in my cooking. These blueberry pancakes are delicious and so simple to make. (Though after asking for blueberry pancakes this morning, my daughter refused to eat them…again. Maybe she just likes to say the word “blueberry”.) Anyway, my husband and I enjoyed them. Continue reading →
All posts tagged vegan pancakes
Coconut Lemon Pancakes
I definitely have a little obsession with coconuts. I love the way they taste and smell and use them in my cooking quite a bit. The good news about coconuts is that they are high in protein and fiber, the bad news about coconuts is that they are also high in calories! Not a problem here, these pancakes are so filling it’s hard to eat more than 2 of them. Tip: If you are worried about the calories you could also reduce the amount of shredded coconut you use, if you do this, reduce the amount of liquid you use as well.
This is one of my favorite coconut recipes. The addition of lemon gives them a fresh citrusy taste. I topped these off with coconut nectar and more shredded coconut. It tastes like dessert!
Ingredients:
1-1/4 cup of whole wheat pastry flour
1 Tbsp of baking powder
1/2 teaspoon salt
1 Tbsp of fresh lemon zest
1/2 cup of filtered water
1 cup of almond milk
4 Tbsp of sunflower oil divided
2 Tbsp of coconut nectar or agave
1 tsp of lemon extract
1 cup + 1 Tbsp of unsweetened shredded coconut
Directions:
In a medium size bowl mix together all of the dry ingredients, except the shredded coconut, and stir. In a small bowl mix together all of the wet ingredients and stir. Poor the wet ingredients into the dry and mix. Add in the shredded coconut and mix thoroughly. Heat the remaining sunflower oil over medium heat then poor out the batter to form circles for your pancakes. Once the edges start to look done flip over very carefully. Serve with maple syrup and sprinkle the remaining tablespoon of shredded coconut over the syrup. Makes about 8 medium pancakes.
Pure bliss!
Nothing beats waking up to pancakes on a cold, dark winter morning or really any morning for that matter. To shake away the winter blues I made these Banana Bliss Pancakes from Dreena Burton’s book Vive Le Vegan. I am blue no longer!
Ingredients:
1 cup of whole wheat pastry flour
1 Tbsp of baking powder, sifted
1/4 tsp of cinnamon
1/8 tsp of freshly grated nutmeg
1/8 tsp of sea salt
1/8 tsp of sea salt
1 cup + 1 Tbsp of vanilla non dairy milk (I used almond milk and added a bit more to make the pancake batter a bit runnier)
1 Tbsp of canola oil
1 medium ripe banana
Directions:
In a large bowl add the whole wheat pastry flour and sift in the baking powder, add all of the other ingredients up to the almond milk and mix. In a smaller bowl combine the milk and canola oil and mix. Slowly combine these together and add in the banana. Heat a little oil on a skillet and spoon the batter on. Once the edges start to cook flip them over and cook the other side.
I put strawberry preserves over these and cut them into heart shapes since they were for my little one.
