Toasted Coconut Pancakes

By Minimalist Baker

Fluffy, 10-ingredient toasted coconut vegan pancakes made with spelt flour, natural sweeteners, and toasted shredded coconut. So delicious you'll think you're dreaming, plus, just 30 minutes required.

Ingredients

• 3/4 cup shredded unsweetened coconut ((plus more for cooking))
• 2 Tbsp coconut sugar ((plus more for cooking))
• 1/2 heaping cup shredded coconut + coconut sugar mixture ((see above))
• 1 ½ tsp baking powder
• 1 pinch sea salt
• 1 cup spelt flour
• 2 Tbsp rolled oats or oat flour
• 1 Tbsp flaxseed meal ((to make flax egg))
• 2 ½ Tbsp water ((to make flax egg))
• 2 Tbsp melted coconut oil ((plus more for cooking))
• 1 Tbsp maple syrup or agave nectar
• 1 heaping cup coconut milk beverage ((in the carton, not canned // or sub almond milk))

Instructions

1. 1

   Preheat oven to 350 F (176 C), and arrange shredded coconut on a baking sheet.

2. 2

   In the meantime, prepare flax egg in small mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Set aside.

3. 3

   Once the oven is preheated, add the coconut and bake for 3-5 minutes, stirring once to ensure even baking, until just slightly toasted (see photo), being careful not to burn.

4. 4

   Add toasted coconut to a food processor or blender with coconut sugar. Blend to combine. Set aside.

5. 5

   In a large mixing bowl, add heaping 1/2 cup (amount as original recipe is written // adjust if altering batch size) of your coconut mixture (from above | should be almost all of it), baking powder, sea salt, spelt flour, oats or oat flour. Whisk to combine.

6. 6

   To the flax egg, add coconut oil, maple syrup, and coconut milk. Whisk to combine.

7. 7

   Add wet ingredients to dry and stir until just combined, being careful not to over-mix. If the batter looks too thick, thin with a little more coconut milk. It should be semi-thick but pourable. Taste and adjust sweetness as needed.

8. 8

   Let batter rest 5 minutes while preheating an electric griddle or skillet to medium heat (or about 325 degrees F). The surface should be hot, but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.

9. 9

   Generously grease griddle with coconut oil and pour ¼ cup measurements of batter onto griddle and gently spread into a small disc. Sprinkle on a little untoasted coconut and coconut sugar.

10. 10

    Flip when bubbles appear in the middle and the edges appear slightly dry - about 3 minutes.

11. 11

    Cook for 2-3 minutes more, or until fully cooked through in the middle.

12. 12

    To serve, top with vegan butter and a drizzle of maple syrup or agave nectar, or toasted coconut.

13. 13

    Leftovers will reheat well in the microwave or in a 350 degrees F (176 C) oven. Otherwise, freeze cooked pancakes in single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or plastic bag for up to 2 weeks. Reheat in toaster, oven, or microwave.