Coconut & Strawberry Vegan Pancakes
Hello lover! These delicious coconut and berry vegan pancakes are adapted from the vegan section of Jamie Oliver's website, and if you are gluten free but not vegan, you can have a peek at an alternative version I posted in October. Remember to serve with lashings of beautiful maple syrup and lot's of coconut and berries!!!! BB xxxx
1 tablespoon ground flaxseed
1 tablespoon coconut oil
250 ml unsweetened soya milk or almond milk
1 teaspoon cider vinegar
125 grams wholemeal flour or gluten free all-purpose flour
1 teaspoon golden caster sugar
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
Berries and Bananas, to serve as a topping
Maple syrup, to serve
Lashings of coconut
The Bondi Baker Method
Step 1- Whisk together the ground flaxseed and 2½ tablespoons of cold water, then set aside to thicken. Meanwhile, melt the coconut oil in a small pan over a medium heat, then leave to cool slightly. Combine the soya or almond milk and cider vinegar and add the melted coconut oil, then whisk in the flaxseed mixture.
Step 2- Combine the flour, sugar, baking powder, bicarbonate of soda and salt, then make a well in the middle. Gradually pour in the wet mixture, stirring continuously until combined – don't worry if there are still a few lumps!
Step 3- Preheat the oven to its lowest temperature. Heat a splash of vegetable oil in a large frying pan over a medium heat. Add a big spoonful of the batter to the pan (one ladleful is enough for one pancake), then add more spoonfuls of the batter, ensuring they're nicely spaced out – you'll need to do this in batches.
Step 4- Cook for around 2 minutes, or until golden underneath and little bubbles start to appear on the surface, then use a palette knife to flip them over. Cook for a further 2 minutes, or until golden. Place in the oven to keep warm while you make the remaining pancakes. And then....the fun part!!! Top with lashings of banana, coconut, berries and maple syrup.