It’s not Sunday morning without pancakes! Here’s my new favorite recipe:
Whole wheat vegan strawberry coconut pancakes AKA Daiquiri’s for breakfast
Makes 8 perfectly sized pancakes.
1 very ripe banana
2 tablespoons coconut oil
1 1/4 cups almond milk
1 1/2 teaspoons maple syrup
1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 cup whole wheat flour
1 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
Earth balance for the pan
~3/4 cup frozen strawberries, diced
Mash banana with a fork in the bottom of a large mixing bowl. Add coconut oil and use fork to work out the clumps. Add milk, maple syrup, vinegar, vanilla and mix well.
In the center, add flour, baking powder, and spices. Mix together gently, then combine with wet ingredients. Break up all clumps but don’t overmix.
Heat pan, add earth balance. Scoop 1/4 cup of batter onto pan per pancake. Add strawberry pieces and push gently down into batter with your finger.
Cook pancakes ~3 minutes per side, and serve with lots of syrup.
No need for eggs; these pancakes are SO fluffy. The coconut oil gives them a great flavor and keeps the outside nice a crispy. The strawberries were fun, but I think I would enjoy this recipe just as much with blueberries. I’m not a big chocolate for breakfast person, but chocolate chips in these pancakes could be life changing.
Hint: Add extra earth balance to your pan between batches. When I was a kid, I preferred the first batch of pancakes because they were the most “buttery”. Now I realized every batch can taste like the first batch! This is also how I recently started a small kitchen fire; make sure the “butter” stays in the pan and doesn’t drip onto the hot burner.