The perfect winter morning breakfast has definitely got to be pancakes. Especially as the week upon me is going to be freezing. And what better way to dream of summer than with the tropical taste of coconut? I don't know about you but I love coconut. I love the taste, the smell, the texture, and even the shape. Right now I am imagining myself sipping the milk from a coconut on a warm sunny beach. Ahh...
You can justify having these as a healthy way to start your day as they have no added sugar, little fat other than the healthy ones in coconut, and gluten free flours.
So enjoy and smile!
Vegan Gluten Free Coconut Pancakes
1 tbsp ground flax seed plus 1.5 tbsp water
1 tbsp vegetable oil
200 mL coconut milk (about half of a 14 oz can or 3/4 cup)
1 tbsp agave syrup
3/4 cup sorghum flour
1/4 cup tapioca starch
1 tbsp shredded coconut
1 tsp baking powder
Whisk together ground flax seed and water. Allow mixture to sit two to three minutes.
In another bowl sift together sorghum flour, tapioca starch, coconut, baking powder, and salt. Set aside.
Add vegetable oil, coconut milk, and agave syrup to flax seed mixture.
Gently stir the flour mixture into the wet mixture and allow this to rest for three minutes.
While you are awaiting, heat a lightly oiled pan and after three minutes cook your pancakes
Note: I added some more almond milk to my pancake batter because I like thinner pancakes. If you like thick pancakes keep the recipe as is.
I served my pancakes with a mixture of chopped green apple, kiwi, shredded coconut, a tropical dried fruit mix, and cinnamon.
Tip: If your shredded coconut is very dry you can allow it to sit in boiled water for a few minutes. This should remoisten it.
Any suggestions for other things I can make with coconut milk?