TOASTED COCONUT PANCAKES

Will I simply say, you folks are the best?

A couple of weeks prior I shared these flapjacks on Instagram and inquired as to whether it would be too forward to call them "Superior to anything Sex Pancakes." Most of you concurred it was an incredible name, a couple of you were slightly humiliated, and a modest bunch of others presented much raunchier title thoughts. I was chuckling throughout the day perusing your remarks.

Subsequent to accomplishing additionally conceptualizing about what to call these wonders, I ran with something somewhat more manageable and expressive of what they really are. In any case, between you and me, these flapjacks could absolutely experience the name "superior to anything sex cakes" since that is the manner by which madly heavenly they are.

Your eyes will move back.

You'll need to eat up them in seconds.

You'll relish each chomp.

They'll abandon you totally fulfilled.

Companions, you're going to need these flapjacks.

Do you shop at Trader Joe's? It's my go-to market, on the grounds that, magnificent.

Occasionally I see a specimen at their sustenance counter that merits attempting. My most loved one over the mid year was Tuscan melon with crisp basil – virtuoso!

One day I saw them inspecting toasted coconut flapjacks, and I screeched somewhat inside. The smell had me mesmerized. Yet, when I looked over the fixings on the container, I understood they were a no-go for me in view of milk powder.

In this way, I took a mental note of the flavors and chose to get the chance to take a shot at my own particular variant.

This formula is easy to make, requiring only 10 fixings and 30 minutes to make. Additionally, it's wholesome, with the option of spelt flour and oat flour, and coconut sugar and maple syrup to sweeten. Also, would I be able to simply say, they're an aggregate FLAVOR BOMB?

Beside my darling Oatmeal Chocolate Chip Cookie Pancakes (which helped dispatched this blog), these are my new top choice.

Coconut is infused four ways. Yes, FOUR!

Shredded coconut
Coconut sugar
Coconut milk
& Coconut oil

One of my favorite parts is the sprinkle of coconut on the tops of the pancakes, added while cooking. SO, good.

Trust me friends, you’re going to want these pancakes in your life. They’re:

Fluffy
Pillowy
Tender
Super coconutty
Perfectly sweet
Surprisingly healthy
Easy
& Insanely delicious

Make these pancakes your new go-to lazy weekend breakfast. Or, if you need a special treat during the week, make the batter ahead of time (up to 2 days) and prepare them the morning of. If you’re really in a hurry, make up a batch and freeze them, and then reheat in the toaster, oven, or microwave.

My favorite toppings are more toasted coconut and a drizzle of maple syrup or agave. The result is something out of this world. Dare I say, better than sex?

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Recipe type: Breakfast

Cuisine: Vegan

Serves: 6-8 pancakes

Ingredients

COCONUT

3/4 cup (90 g) shredded unsweetened coconut, plus more for cooking
2 Tbsp (24 g) coconut sugar, plus more for cooking

DRY INGREDIENTS

Heaping 1/2 cup (~45 g) shredded coconut + coconut sugar mixture (see above)
1 ½ tsp baking powder
Pinch sea salt
1 cup (120 g) spelt flour
2 Tbsp (22 g) rolled oats or oat flour

WET INGREDIENTS

1 flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water)
2 Tbsp (30 ml) melted coconut oil, plus more for cooking
1 Tbsp (15 ml) maple syrup or agave nectar
1 cup + 1 Tbsp (250 ml) coconut milk beverage (in the carton, not canned | or sub almond milk)

Instructions

Preheat oven to 350 F (176 C), and arrange shredded coconut on a baking sheet.
In the meantime, prepare flax egg in small mixing bowl. Set aside.
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.
Add toasted coconut to a food processor or blender with coconut sugar. Blend to combine. Set aside.
In a large mixing bowl, add heaping 1/2 cup 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.
To the flax egg, add coconut oil, maple syrup, and coconut milk. Whisk to combine.
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.
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.
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.
Flip when bubbles appear in the middle and the edges appear slightly dry - about 3 minutes.
Cook for 2-3 minutes more, or until fully cooked through in the middle.
To serve, top with vegan butter and a drizzle of maple syrup or agave nectar, or toasted coconut.
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.