How to Cook Vegan Breakfast: Gingered Coconut Banana Eggless Pancakes

Posted By Kimberly Turner on Sep 11, 2010 in Bananas, Breakfast, Breakfast, Caribbean Food Recipes, Coconut, Desserts, Pancakes, Sauces, Sweets, Tropical, Vegan, Vegetarian | 0 comments

This morning, I wanted to make pancakes for my family. However, we had no eggs left and I didn’t want to make the trip to the store. So, I decided to experiment and go vegan and I’m so very glad I did.

The result was probably the most delicious pancakes I have ever had – and I don’t like eating regular pancakes, I’m a crepe lover!

They were filling, fluffy and so tasty…Try them – You’ll be glad you did!

Type: Breakfast or Dessert
Serve With: Coconut Cream Sauce
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 8 large pancakes

Ingredients for Pancakes:

• 1 cup All-Purpose Flour – or 1/4 cup whole wheat, 3/4 cup all-purpose flour
• 2 tbsp Baking Powder
• 1 tbsp Brown Sugar
• 3 tbsp Toasted Coconut – Toast unsweetened dessicated coconut in a dry medium heat frying pan until golden
• 2 tbsp minced Candied Ginger – or freshly grated ginger
• 1 1/4 cup Coconut Milk
• 2 tbsp Water
• 1 tbsp Coconut Oil – for pancake batter; + about 1 tbsp for frying pan
• 1 tsp Vanilla Extract
• Banana – halved & sliced

Ingredients for Coconut Cream Sauce:

• 1 1/4 cups Plain Balkan Style Yogurt
• 3/4 cup Coconut Milk – remaining amount in typical can of coconut milk
• 2 tbsp Brown Sugar
• 2 dashes Cayenne Pepper

Instructions for Pancakes:

1. Preheat a large fry pan on medium low heat while mixing batter.
2. Sift and combine all dry ingredients in a large mixing bowl.
3. Add wet ingredients and mix until just combined. * Don’t overmix – it’s better slightly lumpy.
4. Add a tiny bit of coconut oil into frying pan just to coat bottom.
5. With a 1/2 cup measuring cup, scoop the mixture in the pan. Pan will fit 3-4 depending on how big you make them.
6. When the pancakes have little bubbles forming on the top side, flip them over. They should be golden brown on the bottom.
7. When the other side is golden brown, remove from pan and repeat with the rest of the batter.

Instructions for Coconut Cream Sauce:

1. In a small mixing bowl whisk together all ingredients until well combined.
2. Pour mixture evenly into small bowls to dunk pancakes into.

***

I hope you enjoyed this Vegan Recipe on Cooking With Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards 🙂

P.S. Looking for a great frying pan? Calphalon brand is my absolute favorite – They are durable, evenly heat and will last you a lifetime:

Calphalon 12-in. Nonstick Contemporary Nonstick Skillet FREE SHIPPING. Calphalon Contemporary Nonstick combines a hard-anodized exterior with multiple coats of nonporous plastic material to create a slippery interior. Many feature two loop handles, for convenient cooking both on the stovetop and in the oven, as well as beautiful presentation at the table. Contemporary Nonstick long handles stay cool on the stovetop for hours of comfortable cooking. Sparkling glass-and-stainless covers give you a clear view of simmering soups and sauces, too

[tags]vegan recipe, vegan breakfast recipe, vegan pancakes, eggless pancakes, pancake recipe, tropical pancakes, Caribbean pancakes, banana recipe, coconut recipe, breakfast recipe, coconut cream sauce, dessert recipe[/tags]

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