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Coconut Vegan Pancakes - light, soft and fluffy vegan pancakes with a date, peanut butter and coconut milk drizzle! #veganpancakes #veganbreakfast | Recipe on thecookandhim.com

Coconut Vegan Pancakes

Prep: 15 mins | Cook: 15 mins | Total: 30 mins | Quantity: 16-18 pancakes

Ingredients

Pancakes:

  • 2 cups (300g) self raising flour
  • 4 tblsp coconut sugar
  • 1 tsp baking powder
  • 2 cups (400ml) coconut milk

Drizzle:

  • 4 dates
  • 1 cup (200ml) coconut milk
  • 1/4 cup (65g) peanut butter

Instructions

  1. Start by making the sauce - remove the stones from the dates, chop into quarters and put into a smallish saucepan along with the coconut milk
  2. Bring gently to the boil then set aside to cool and soften the dates
  3. In a large bowl mix together the flour, sugar and baking powder with a whisk then whisk in the coconut milk to make a smooth batter. Leave to stand for a few minutes while you finish the sauce
  4. Add the peanut butter to the saucepan of dates and coconut milk and blitz using a hand blender. Alternatively tip into a blender jug and blitz until smooth then pour back into the saucepan. Gently warm through over a low heat whisking occasionally
  5. Melt a little coconut oil in a large frying pan. Give the pancake mixture a quick whisk then pour into a jug - I find this the easiest method of getting the batter into the frying pan!
  6. Pour blobs of batter into the frying pan - I get 5-6 in at one time - and gently cook over a low/medium heat until bubbles start to form in the batter
  7. When the bubbles are quite prominent carefully flip the pancakes and cook the other side until golden and crisp
  8. Serve immediately with a little of the warmed sauce or keep warm in a low oven while you cook the remaining pancakes

Recipe by The Cook & Him at https://thecookandhim.com/recipes/coconut-vegan-pancakes/