RASPBERRY COCONUT PANCAKES //
1/2 cup flour
1 egg (vegan : replace with 1/3 cup of silken tofu)
1/2 cup almond milk
1-2 tablespoon oat bran
2 tablespoon unsweetened coconut flakes*
4-5 pitted dates
1/2 cup raspberries (or as many as you'd like)
(makes about 3 medium size pancakes)
*You can sprinkle more coconut on your cooked pancakes.
Mix the flour, oat bran and coconut together. In a separate bowl whisk the almond milk, egg and dates. Blend everything together. Heat a lightly oiled frying pan over medium heat. Scoop the batter onto the pan, using approximately 1/4 cup for each pancake.
Cook until bubbles appear on top. Flip and cook until bottom is golden brown. Serve with a ton of raspberries and a spoon of maple syrup!
Oh my yum. I make a similar pancake with bananas and oats (no flour), but these look even more delicious. And I have everything to make them! Score!
ReplyDeleteOh yum! I'd love to try these. Do you put the bananas in the mixture or eat them raw on top?
Deletethose look delicious! so excited to try. thanks!
ReplyDeletexoxo
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They are really good! Let me know if you try them :)
Deletehmm I might have to go get gluten free flour now because these look incredible. and your pictures of them are stunning!! really impressed how you make something seemingly normal like a pancake breakfast into a work of art!
ReplyDeleteYou totally should! They were really good. :)
DeleteThanks, you are so sweet. I'm impressed how clean they look - I'm usually a messy cook haha!