YIELDS
8 pancakes
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup whole wheat flour
- 1/4 cup old-fashioned rolled oats
- 2 tsp baking powder
- 1/2 tsp pink himalayan salt
- 1 cup coconut milk
- 1 tbsp apple cider vinegar
- 1 tbsp agave nectar
- 1 tsp vanilla extract
- 1 tbsp coconut oil, melted
- 1 cup strawberries, whole
- 1 cup strawberries, halved
- 1 tbsp maple syrup
- 1 tsp corn starch
- 4 tsp water
- 1 canned full fat coconut milk (14 oz)
- 1 tbsp vanilla extract
- 1 tbsp powdered sugar
- 1 cup whole wheat flour
- 1/4 cup old-fashioned rolled oats
- 2 tsp baking powder
- 1/2 tsp pink himalayan salt
- 1 cup coconut milk
- 1 tbsp apple cider vinegar
- 1 tbsp agave nectar
- 1 tsp vanilla extract
- 1 tbsp coconut oil, melted
- 1 cup strawberries, whole
- 1 cup strawberries, halved
- 1 tbsp maple syrup
- 1 tsp corn starch
- 4 tsp water
- 1 canned full fat coconut milk (14 oz)
- 1 tsp vanilla extract
- 1 tbsp powdered sugar
Directions
Preperation: Place the can of coconut milk in the fridge overnight or at least 6 hours before using, so that the cream rises to the top.
For the pancakes:
1. Place a large bowl and the beating utensils in the freezer. This will keep the coconut cream cold and keep it’s shape when mixing.
2. To make the “buttermilk”, whisk in the apple cider vinegar and coconut milk together and let it set for about 5 minutes.
3. Pre-heat a pan over low-medium heat.
4. In a medium bowl, combine the whole wheat flour, oats, baking powder, salt, and set aside.
5. Combine the “buttermilk”, agave nectar, vanilla extract, coconut oil in a seperate medium bowl as well; then add the wet mixture into the dry mixture. Mix together until “just combined”. Do not over mix or else the batter will make firm pancakes instead of fluffy ones!
6. Spray the heated pan with coconut oil and cook the pancakes for about 3 – 4 minutes on each side or until fully cooked. Each side should be golden brown.
7. If not eaten right away, keep the pancakes warm in the oven at 175 degrees F.
8. Slice the whole strawberries to place on pancakes.
For the strawberry syrup:
1. Place the strawberries in a blender with 2 tsp of the water that the recipe calls for and pulse until the strawberries are blended up.
2. Heat a medium pan over low-medium heat; add in the strawberries and maple syrup.
3. Mix the cornstarch and the last 2 tsp of water together then add it to the strawberries. Mix immediately and constantly stir for the next 3 minutes.
4. Turn off heat and set aside.
For the whipped cream:
1. Scoop out the cream from the can into a large chilled bowl. (Keeping the liquid for future use)
2. Beat the cream for 3 minutes then add in the vanilla extract for another 2 minutes.
3. Add in the powdered sugar and beat for 2 more minutes.
4. If not using right away, cover and store in fridge until ready for use.
* You can also make a strawberry whipped cream by adding in 3 tbsp of mashed strawberries and an extra tbsp of powdered sugar!
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Photo: Jessie Brown
