When you turn to veganism, probably the beginning seems a bit hard. You need to check carefully all the labels in the shop. You need to think how to substitute one thing with another in different foods etc. And for a second it might seem that being a vegan is impossible. But that’s until you realize that there’s almost anything that you couldn’t make vegan. Like pancakes, for example! Who thought that you can make pancakes without cow’s milk and eggs, right? But you can! And one of them are the best fluffy vegan coconut pancakes!
Pancakes can be made in many different ways – very thin like crepes, very thick by using yeast, or something in the middle. The last type of pancakes, which were neither very thin nor thick were the ones with which I grew up. My granny often made me pancakes and served them with a homemade jam. That was so delicious! But those pancakes, of course, were not vegan. So, I needed to come up with something that is. And besides that, I wanted to create pancakes that are very soft, fluffy and similar to a cloud. And that’s how the idea of fluffy vegan coconut pancakes turned into reality.
How to make the best fluffy vegan coconut pancakes
These fluffy vegan coconut pancakes are very quick and easy to prepare. They are perfect for those lazy Sunday mornings when you want to treat yourself with something different from the usual. To make these vegan pancakes you’ll need only 5 ingredients. And actually, if you substitute one ingredient in this recipe, you can completely change the flavor of these pancakes. I’m talking about the shredded coconut. The ingredients for the dough base stay the same – flour, sugar, baking powder and non-dairy milk. The changeable ingredient in this case is shredded coconut, since they are coconut pancakes, of course. But in case you want to make, for example, chocolate chip pancakes, just substitute the shredded coconut with chocolate chips. Or even better – use both! You can basically add to the dough whatever you want – berries, fruit pieces, nuts etc. Even though also just with shredded coconut these pancakes taste great!
Why the vegan coconut pancakes are fluffy
The fluffiness in these pancakes is created by a completely natural chemical reaction. I’m talking about a basic element meeting an acid one. Baking powder, which is obligatory in this recipe, contains baking soda and an acid component in powder. When you mix the baking powder in any liquid, the powdered acid component activates and a reaction happens. That is why your baked goods get fluffy. If you don’t have baking powder, the same reaction can be made by creating vegan buttermilk and mixing it with baking soda. To find out how to make it, keep reading!
Alternative for fluffy vegan pancakes – vegan buttermilk
Before we dive into vegan buttermilk, I have to warn you about one thing. If you use too much baking soda, the flavor would become soapy and bitter. So, if you’ve never worked with baking soda before, I strongly advise you to stick to the baking powder. But, if you’re still willing to try the vegan buttermilk, simply strictly follow the indicated amount of baking soda. If it’s written “leveled teaspoon”, it means that it’s leveled teaspoon of baking soda, not heaped! So, to make vegan buttermilk simply mix together a non-dairy milk with apple cider vinegar. And then let it sit for a few minutes – you’ll see that it starts to curdle. And then for the recipe use baking soda instead of baking powder. The quantity for this recipe would be 1 leveled teaspoon of baking soda and 2 tablespoons of apple cider vinegar.
No matter if you stick to this recipe or decide to create vegan buttermilk, these fluffy vegan coconut pancakes are really easy to make. And besides that, they also look very appetizing. Serve them with some maple syrup, homemade jam or blended fresh fruit and berries. Even though I must say that the coconut flavor is so good, that you can easily enjoy them without any topping. I guess, all the best things in life are fluffy… I mean, think about it! You like to sleep? – Pillows are fluffy! You like the big white clouds in the sky? – Clouds are fluffy! You like bunnies? – Bunnies are fluffy! Well, actually Specky, also known as, Mister Fluffypants, is superfluffy! And that’s what makes him (and his round bottom) so cute!
So, if you’re still thinking what to make for breakfast tomorrow, I advise you to try these coconut pancakes! They really are:
-
fluffy
- cloudy
- airy
- easy to make
- vegan
- coconutty
- soft
- flavorful
- oil-free
- sweet
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 7 min |
| Cook Time | 25 min |
| Servings |
pancakes* (check notes)
|
- 230 g of all-purpose flour
- 380 ml of non-dairy milk (I used soy, but you can also use any other)
- 100 g of raw cane sugar (or any other sugar that you prefer)
- 75 g of shredded coconut
- 1 teaspoon of baking powder (important – the teaspoon must be leveled!)
Ingredients
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|
- in a bowl mix together all dry ingredients – flour, baking powder, sugar and shredded coconut;
- then add milk and mix well – be sure that the dough doesn’t have lumps;
- warm up a non-stick frying pan and start to bake the pancakes. Without using any oil, put small part of the pancake batter on the frying pan and bake the pancake on medium heat for 2 – 3 minutes. When the surface of the pancake becomes bubbly/with small holes, check if the other side of the pancake is golden brown. If so, flip the pancake over and bake it on the other side until golden brown (again approximately 2 – 3 minutes);
- continue and repeat until the pancake batter is over.
* diameter of a single pancake – around 14 cm/5.5”. If you bake smaller pancakes, the quantity of them will be bigger than indicated.
