It’s National Pancake Day and my birthday! Luckily, I like pancakes way more than actual cake and cannot even remember the last time I had something sweet on my birthday. Yes, I made myself pancakes on my birthday. No, I do not mind. My perfect day would be spent in the kitchen cooking, no dishes.
These pancakes are really natural tasting. Not cloyingly sweet like some people would prefer. If you have a major sweet tooth, just add a tablespoon of coconut sugar or top with syrup. Or both. What you put into your body is none of my business.
Just remember that when making pancakes, you want lumps in the batter and you want your pan to be hot before you add the batter. Over mixing will result in gummy pancakes and so will using a pan that isn’t hot enough. You want to let the pancakes cook until bubbles start to form, then flip, and cook for an additional one to two minutes. I use a small ladle to pour the batter into the pan. It helps keep everything somewhat uniform.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
- 1 teaspoon coconut sugar, optional
- 1 flax egg
- 1 cup coconut milk
- 1 tablespoon dark rum or apple cider vinegar
- 1 teaspoon vanilla
- 1/2 cup pineapple chunks, drained
- 1/4 cup liquid from canned pineapple
- 1 tablespoon melted vegan butter
Mix all the dry ingredients in a large bowl. Add all the wet ingredients minus the pineapple chunks and water. Stir just enough to combine everything. Some lumps are great!
Add the pineapple and if the batter is too thick, add water 1/4 of a cup at a time until a pancake batter consistency is reached.
Heat your pan for two to three minutes over medium high. Lightly grease.
Pour batter onto heated pan one ladle at a time and do not overcrowd the pan.
Cook for about two minutes or until bubbles start to form. Flip and cook for an additional one to two minutes.
Serve with additional shredded coconut, pineapple, crushed cashews, syrup, and butter.