Fluffy Vanilla Coconut Pancakes

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Fluffy Vanilla Coconut Pancakes

These vegan Vanilla Coconut Pancakes are light, fluffy and delicious. They're also gluten-free and packed with flavor. Perfect for a lazy weekend brunch!

 Course Breakfast

 Cuisine American

 Keyword gluten-free pancakes, vegan pancakes

 Prep Time 5 minutes

 Cook Time 15 minutes

 Total Time 20 minutes

 Servings 14 pancakes

 Calories 128 kcal

Ingredients

• ½ teaspoon sea salt
• 1 1/2 cups lite coconut milk
• 1 tablespoon almond oil (or other light flavored oil)
• 1 tablespoon maple syrup
• 2 teaspoons Simply Organic Vanilla Extract
• 1/2 cup shredded coconut
• 1 flax egg (1 tbsp flaxseed meal + 6 tbsp water)
• 1 cup quinoa flour I like to toast mine
• 1 cup almond flour
• 2 teaspoons baking powder

Instructions

1. Preheat a griddle over medium heat.
2. Whisk together the flax and water and set aside to gel.
3. In a large mixing bowl, whisk together the flours, baking powder and salt.
4. Beat together the flax eggs, milk, oil, syrup and vanilla then pour into the dry and mix until a smooth batter forms. Fold in the coconut.
5. Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle a ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
6. Serve warm with fresh berries (or fruit of choice), a sprinkle of coconut and pure maple syrup.

This article was adapted from site

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