1-1/4 cups flour
1/2 cup unsweetened coconut, shredded
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup coconut milk
1 vanilla bean, scraped (optional)
1 teaspoon pure vanilla extract
3 tablespoons local maple syrup
3/4 cup warm water
1 teaspoon apple cider vinegar
1 cup berries
2 tablespoons vegan chocolate chips (optional)
Coconut oil for skillet
1. Begin by whisking together your dry ingredients (flour, coconut, baking soda, baking powder, cinnamon and salt) in a large mixing bowl.
2. In a separate bowl, whisk together coconut milk, water, vanilla extract, vanilla bean, maple syrup and apple cider vinegar. Add your liquid mixture into the center of the dry ingredients and mix until all of the ingredients are just incorporated — it does not need to be smooth. Adjust the consistency if needed; add more flour if the batter is too thin or add more coconut milk if the batter is too thick. Fold in berries and chocolate chips.
3. Heat a large skillet over medium-high heat. Test the skillet with a drop of water. If it sizzles, the skillet is ready. Add coconut oil and let it coat the skillet surface. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles appear on the surface (about 2 minutes) then flip and cook for 90 seconds more (until the bottom is golden brown).
4. Transfer to a baking sheet in a 200-250° oven to keep the pancakes warm.
Per serving: 246 calories, 11g fat, 9g sat fat, 34g carbohydrates, 4g protein, 231mg sodium, 3g fiber, 72mg sodium
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