After being so good for so long its ok to be a bit bad right? I have never been good at making pancakes, crepes, omelettes or anything you have to flip. So after making those perfect Tiramisu Pancakes, a couple of days ago, I wanted to try again. So I tried to veganise another pancake recipe that I saw on Jamie Oliver’s website, Coconut pancakes with pomegranate jewels. If you aren’t a big fan of coconut cream on its own, try making a whipped coconut cream or using vegan coconut yogurt. I was in a hurry and wanted to make this sugar free so my coconut cream was a bit more runny. Marco liked it, but he also added some jam ontop for more sweet, I don’t think he needed it but he is a sweetaholic. The addition of pomegranate seeds and lime zest also bring a freshness as well, can be omitted if you don’t have any.
Coconut Pancakes with Pomegranate and Coconut Cream (vegan, gluten free option, soy free, nut free)
1 cup whole wheat, plain or gluten free flour
1 tablespoon baking powder
8 tablespoons ground dedicated coconut (just grind shredded coconut in processor)
1/2 teaspoons sea salt
1/2 teaspoon vanilla extract
1/4 cup brown rice syrup
3/4 cup water
canola spray oil /coconut oil
1/4 cup coconut cream (left in fridge overnight) or coconut yoghurt
agave to taste
seeds from 1/2 pomegranate
lime zest (optional)
2. In a smaller bowl add water, rice syrup and vanilla extract. Whisk together.
4. Heat a nonstick pan over medium-high heat, spray with oil. Pour 1/3 cup batter onto pan. When bubbles begin to appear in center, flip the pancake. Cook on the other side until it is lightly browned. Cook for another minute so it is cooked all the way through. Continue with the rest of the batter.
5. In the meantime take the thick part of the coconut cream and add some agave to sweeten it.
6. Serve pancakes with a dollop of coconut cream/yogurt, lime zest and pomegranate seeds.
*Serves 2-3, makes 6 pancakes
If breakfast wasn’t sweet enough I dropped into The Cupcake Parlour and had a Vegan Vanilla Cupcake with Fairy Floss Icing.