Wake up and greet the day with some super fluffy coconut cream pancakes that are so quick and easy to whip up.
This post is all about vegan coconut cream pancakes
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.
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.
- 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
- vegan "butter"
- maple syrup
- fresh berries
- powdered sugar
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).
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.
Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done.
Serve pancakes hot with desired toppings
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.
This post was all about vegan coconut cream pancakes
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