Raspberry Coconut Pancakes
These pancakes are both hearty and flavourful! They combine a nutritious whole wheat base with a decadent raspberry sauce that makes berry lovers rejoice.
Ingredients
Raspberry Sauce
- 1 cup frozen raspberries
- 2 tbsp maple syrup
Pancakes
- 1 tbsp ground flax
- 3 tbsp water
- 1 cup coconut milk (I use canned coconut milk)
- 1 tbsp apple cider vinegar
- 1 cup whole wheat flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp canola oil (or other neutral vegetable oil)
Optional Add-Ons/Garnishes
- Vegan chocolate drizzle
- Fresh raspberries
- Coconut flakes
Instructions
Prepare the Raspberry Sauce
- To a small saucepan, add in the frozen raspberries and maple syrup. Stir together and heat on low until berries cook down, stirring occasionally. The berries should be ready in about 8-10 minutes and you can prepare the pancakes at they cook.
- Once the berries have cooked down, remove from heat and transfer the mixture into a mixing bowl. Blend with an immersion blender. I prefer to leave the seeds in my sauce, but if you have aversion to the texture, you can strain the sauce through cheesecloth.
Prepare the Pancakes
- Meanwhile, to a small bowl, stir together the ground flax and water. Let sit to thicken.
- In another bowl or large liquid measuring cup, stir the coconut milk and apple cider vinegar together. Let sit while you prepare the dry ingredients.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt until well combined. Make a well in the middle.
- To the bowl or cup with the coconut milk, stir in the maple syrup, vanilla extra, canola oil and flax mixture. Then, pour it into the well in the dry ingredients and gently combine, careful not to overmix.
- To a preheated pan or electric griddle on medium heat, cook the pancakes, dropping about ⅓ batter per pancake. If you require oil to keep the pancakes from sticking, I recommend coconut oil. Cook until bubbly and the sides are firmed, then flip and continue cooking the other side. The pancakes should be lightly golden brown when done.
- Once done, remove from heat and spoon the raspberry sauce over top. Garnish with chocolate sauce, raspberries and/or coconut flakes, if desired. Best enjoyed warm.
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