Pancakes with coconut milk
Step into the delightful world of vegan pancakes with coconut milk. Who says making pancakes without eggs is difficult? This incredible pancake recipe brings you the tastiest vegan and gluten-free pancake treats. Healthy, wheat-free, made with buckwheat, and bursting with flavor. Coconut milk adds that extra kick, thanks to its dose of good fats. Treat yourself and your friends to your best pancake-making skills! Discover the magic of vegan pancakes with coconut milk, without eggs, without bananas, but with an explosion of flavor! Let that pancake pan sizzle!
LunchPancakes and waffles4-6 pancakes25 minutes preparation
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This is how you make it
- In a bowl, combine the buckwheat flour, baking powder, and salt.
- Add the coconut milk, maple syrup, and vanilla extract. Stir everything together until you have a smooth batter. If the batter is too thick, you can add some extra coconut milk to achieve the desired consistency.
- Heat a frying pan over medium heat and add a bit of vegan butter to grease the pan. Scoop a portion of the batter into the pan and gently spread it out with a spatula to form a uniform circle.
- Cook the pancake on each side for about 2-3 minutes, until the bottom is golden brown and bubbles appear on the surface, or until you can easily flip the pancake. Carefully flip the pancake with a spatula and cook the other side.
- Repeat this process with the remaining batter. Serve the pancakes warm with your choice of toppings, such as fresh fruit, maple syrup, and baobab powder.
Tip(s)
- This recipe is made with TerraSana coconut milk, which contains 11% fat. If your batter is too thick or too thin, you can adjust the consistency by adding more coconut milk or more buckwheat flour until you achieve the desired texture.
