Sunday mornings are for sleeping-in, pj’s, and fuzzy socks. For most of us they’re the one day a week we allow ourselves to truly be lazy and just relax. I know that’s the case for me. Truthfully, if it wasn’t for walking the dogs, I might never leave the house. Heck, if I had someone bringing me food, I might not even leave the bed…
But seeing as I do need to eat, pancakes are a must on Sunday mornings. Waffles or cinnamon rolls are a suitable replacement, but pancakes are always my first choice, hands down.
Enter these Toasted Coconut Pancakes. They’re light and fluffy, slightly sweet and loaded with toasted coconut-y goodness. They’re also gluten-free and free of refined white sugar. Did I mention they’re made in the blender? After-all, if we’re being lazy, and no one is cooking for us, lets at least give ourselves a hand.
Top them with additional toasted coconut (of course), a pat of vegan butter, and a drizzle of maple syrup. The creamy-salty butter with the toasted coconut and sweet maple syrup is absolutely divine. Don’t bother with side dishes of tofu scramble, or roasted potatoes. Just make yourself a tall stack of these and dig-in.
For an over the top luxurious experience, eat these in bed, bonus points if you can get someone to serve them to you there. But if you can’t, *sigh*, at least we can console ourselves in the fact that all we really need to do is turn on the blender.
- 1 cup unsweetened shredded coconut, divided
- 1 cup gluten-free flour
- ¼ cup oat flour
- ¼ teaspoon kosher salt
- 1½ teaspoons baking powder
- 1 tablespoon ground flax seeds
- 2 tablespoons coconut oil, plus more for greasing
- 2 tablespoons maple syrup
- 1¼ cup unsweetened almond milk
- Vegan butter and additional maple syrup for serving
- Preheat the oven to 350°F.
- Spread the shredded coconut on a baking sheet and toast in the oven until fragrant and lightly golden brown, about 10 minutes.
- Reduce the oven to 190°F and place and empty baking sheet in the oven to use for keeping the pancakes warm.
- Lightly grease a griddle and preheat over medium heat while you make the batter.
- Place ⅔ cup of the toasted coconut in the blender, putting aside the remaining ⅓ cup for topping the pancakes.
- Add the remaining ingredients to the blender and blend until smooth and combined. If you're blender has a "batter" setting, feel free to use it.
- Scoop a ¼ cup of batter onto the preheated griddle and lightly spread into a 3-inch circle. Sprinkle the pancake with some of the reserved coconut and repeat with the remaining batter.
Be sure not to over crowd the pan or it will make the pancakes difficult to flip. - Once the sides start to set and bubbles form on the surface, use a silicone or bamboo spatula to flip the pancakes. The underside should be golden brown, approximately 3 minutes.
- Continue to cook on the opposite side until lightly golden, another 1-2 minutes.
- Transfer the pancakes to the baking sheet in the oven to keep warm while you finish cooking the remaining.
- Serve the pancakes with the leftover toasted coconut, as well as vegan butter and maple syrup.
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