Last night I baked a coconut cake and a batch of coconut cupcakes for a friend's birthday. This morning I woke up with coconut still on my mind. Then my kids requested pancakes. And these babies were born.
Sweet, tangy, and completely comforting.
Coconut milk, orange zest, and shredded coconut make these pancakes extra yummy.
Coconut Orange Vegan Pancakes
1 cup unbleached all-purpose flour
1 cup whole wheat flour
2 Tbs organic cane sugar
zest from half an orange
2 Tbs baking powder
1/4 tsp salt
1 cup of full-fat canned coconut milk
1 cup water
2 tsp pure vanilla extract
2 Tbs melted coconut oil, or other oil
1/4 cup shredded coconut (I used sweetened because its what I had, but unsweetened would also be fine)
In a large bowl add the sugar and the zest. Using your fingers, rub the zest into the sugar until it's incorporated and becomes fragrant. Add the flours, baking powder, and salt. Whisk together.
Add the coconut milk, water, oil, and vanilla and mix just until everything is incorporated and there are no huge lumps. Small lumps are okay, you don't want to over mix.
Fold in the shredded coconut and let the batter sit for 5-10 minutes while your pan warms.
Pour by 1/3 cup onto a medium-hot non-stick pan. I used a pure canola oil spray before each batch because my pan is getting old, but yours may not need it. Cook until the edges look firm and small bubbles pop up all over the pancake, then flip and cook a couple more minutes.
Serve hot, with pure maple syrup, chopped oranges, and more coconut. Enjoy!