A heavenly spin on my initial stab at vegan blueberry pancakes, these substitute the sweet-and-tart juiciness strawberries for the joys of blueberries, plus they add some mouthwatering all-natural sweeteners and the glories of coconut! Behold! Great for breakfast, of course, or, if you're anything like me, just dandy any time of day.
Makes 5-6 pancakes
1-1/4 cup whole wheat flour
7-8 medium-size strawberries, hulled & quartered
2 tbsp natural cane sugar
2 tbsp coconut flakes
2 tsp unsweetened cocoa powder
2 tsp baking powder
3/4 cup coconut milk
1/2 cup water
1 tbsp canola oil
2 tsp agave syrup
1 tsp vanilla extract
Set lightly oiled (about 2 tbsp) frying pan atop an element cranked to medium-high. Or else, if ya got one, fire up the griddle.
Mix together dry ingredients (including strawberries) in a large bowl until well-blended. In a smaller bowl, mix together wet ingredients. Form a well in the middle of the dry mixture and pour in the wet mixture. Blend it all together until smooth with no lumps or dry powder hanging about on the outskirts.
Use 1/3-cup measuring cup to scoop out batter and drop into the frying
pan, flattening (carefully, since the batter will be quite sticky) with a
turner. You can fit two into a frying pan at a time if you're careful and if your pan is big enough.
Cook until golden-brown, flip, then cook until the other side is golden-brown.
Serve, ideally, with your favourite margarine/ butter and a decent helping of real maple syrup. So help me, if you put Aunt Jemima on these beauties, I will harm you! Of course, you're free to experiment with other toppings like fresh fruit or fruit syrups. I encourage experimenting. Go (food) science!