02 January 2013

Strawberry cocoa-coconut pancakes

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
dash   salt
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!

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