Pancakes with coconut milk

The best vegan pancakes with coconut milk. Because you can also make delicious homemade pancakes without eggs!

LunchPancakes and waffles6-20 pancakes25 minutes preparation
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This is what you need

Flaxseed whole2 heaped tbsp
Water4-6 tbsp
Wheat flour160 g
(celtic) sea saltpinch of
Plant-based milk (we used rice drink)100 ml
Coconut oil (deodorised)to cook in
Fresh fruitto taste
Maple syrup grade Ato tasteBaobab powderto tasteCoconut milk 80%200 ml
Baking powder1 tsp

Kitchenware

Blender
Mixer

This is how you make it

  1. Make the flax eggs. Grind the flaxseed into flour. If you don't a have spice grinder or a good blender, use broken flaxseed. Mix with the water and let Stand for approx. 10 minutes
  2. Sift the flour and baking powder over a mixing bowl. Add salt.
  3. Add the coconut milk and plant-based milk. Mix with a mixer (or with a whisk if you don't have an electric mixer).
  4. Add the linseed paste and mix again.
  5. The dough is a bit thicker than with non-vegan pancakes.
  6. Heat a little coconut oil in a frying pan. Spoon the batter into the pan and divide (with a spoon) over the pan, so that the pancake is not too thick.
  7. Reduce the heat to medium-low, so that the pancake can cook well.
  8. Serve the pancakes with fruit of your choice, a drizzle of maple syrup andpossibly. some sifted baobab powder.

Tip(s)

  • This recipe is made with TerraSana coconut milk, which contains 22% fat.That is a big difference with, for example, flapper milk. Do you really alonefind coconut milk with a low fat percentage? Then play with the amounts of rice drink and coconut milk, until you have the correct batter thickness.