Breakfast,  Dairy Free,  Recipe,  Vegan,  Vegetarian

Soft and Simple Coconut Cream Pancakes (Vegan)

Hey again!


So in case you haven’t noticed, I make pancakes pretty often and, oh wow, can my roommates put away some pancakes. The best part of when I make pancakes is that they are always slightly different. Pancakes are so versatile and easy that you can put all kinds of stuff in them. I love using the ends of bags of miscellaneous flours and various plant-based milks.

 

These particular pancakes were exceptional. I used one of my current obsessions, coconut cream, and it gave them the most amazing texture, Yum! You really need to try these if you like pancakes at all because these are up there with the best.

 

Oh, and if you aren’t much of a coconut fan, don’t worry. You really can’t hardly taste coconut at all. It’s more about the texture it adds than the flavor. I put these with some fresh berries, which I’ve told you about how many I have right now, and it was a great combination. You just need to do it!

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Soft and Simple Coconut Cream Pancakes

Wake up and greet the day with some super fluffy pancakes that are so quick and easy to whip up.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 -14 large pancakes

Ingredients

Pancakes:

  • 1/4 cup sugar
  • 1 cup almond milk
  • 2 teaspoons apple cider vinegar
  • 1/2 cup coconut cream *see note
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups all purpose flour

Optional Toppings:

  • vegan "butter"
  • maple syrup
  • fresh berries
  • powdered sugar

Instructions

  1. Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour).

  2. Heat a griddle or large non-stick skillet over medium-low heat (you'll need it fairly low so that the pancakes don't cook too fast, about 325 degrees F [160 C]) and grease lightly. Pour about 1/3 cup batter for each pancake onto griddle and cook for 1 to 2 minutes.
  3. Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done.
  4. Serve pancakes hot with desired toppings

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

 

 

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