coconut pie pancakes

June 29, 2011

Now this is the way to start your day.  Sometimes I surprise myself how yummy things can turn out when they're made without "regular" flours and sugar.  It's no secret that I have a serious love for coconut, so I decided to fuse this love into my other love for pancakes.   With the addition of cinnamon and hint of ginger and nutmeg, these have the flavor of any coconut pie you've ever tried and loved.
I added shredded coconut to the batter and topped them with toasted coconut because there's no such thing as too much in my book.

I also used natural stevia drops to sweeten these little breakfast cakes.  I've been using a lot of agave syrup (which will also work fine with this recipe) but I picked up some stevia drops yesterday after reading a lot about it and wanted to give it a whirl.
There was absolutely no funny aftertaste like you find with many artificial sweeteners.  So I must say, I'm a fan!

I can't wait to make these pancakes again.  I just might have to make them a weekly tradition.
Coconut Pie Pancakes
vegan, gluten-free
1/3 cup sorghum flour
1/6 cup white rice flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/4 teaspoon nutmeg
1 tablespoon melted coconut oil
1/2 cup plus 2 tablespoons almond milk (coconut milk would be great, too)
5 drops of stevia (or 1 tablespoon agave syrup)
1/2 teaspoon vanilla
2 tablespoons shredded coconut
Shredded and toasted coconut for topping
  1. Combine flours, spices, shredded coconut and salt in a mixing bowl.
  2. In a separate bowl, mix together oil, milk, stevia/agave, and vanilla.
  3. Add dry ingredients to wet and mix until just incorporated.
  4. Cook pancakes on a hot skillet and serve warm with shredded and toasted coconut and maple syrup on top!