Mark Bittman’s Vegan Coconut Pancakes

These are interesting. In a pleasantly anomalous way. When I think of coconut pancakes, I think of something sickly sweet. Something served on a cruise ship or at a really mortifying resort in Cancun. Negative connotations aside, these are substantial and hearty, humbly anchored in whole wheat flour, enlivened by the addition of nutmeg and allspice, and lightened by the presence of coconut milk and a delectable fruit compote. Consider them an eclectic way to sublimate your cravings for a syrupy stack of buttermilk pancakes into a veritable health food.

Mark Bittman’s Vegan Coconut Pancakes
Serves 2

Pancakes
1 1/4 cups whole wheat flour
1/2 cup unsweetened shredded coconut
1 teaspoons baking powder
1/8 teaspoon ground nutmeg
heaping 1/4 teaspoon ground allspice
1/8 teaspoon baking soda
1/4 teaspoon fine grain sea salt
3/4 cup light coconut milk
1 tablespoon pure maple syrup
1/2 tablespoon vanilla extract
butter, for the pan

Fruit Compote
1/2 cup diced banana
1/2 cup diced pineapple
1/2 cup diced mango
1 tablespoon pure maple syrup

additional shredded coconut, for serving
additional pure maple syrup, for serving

1.) Preheat oven to 200 degrees. In a large bowl, whisk together the dry ingredients; whole wheat flour through the salt. In a separate bowl, whisk together coconut milk, maple syrup, and vanilla extract. Pour coconut milk mixture into the dry ingredients and use a spatula to mix.

2.) In a small bowl, gently mix together the banana, pineapple, mango, and some maple syrup to make the fruit compote. Set aside.

2.) Heat a pat of butter over medium-high heat. When melted, add batter by 1/4 cup full and use the back of a spoon to spread the batter into 4″ circles. Cook until bubbles rise and the bottom is golden, about 2-3 minutes, reducing the heat if your pancakes are browning too quickly or burning. Then, flip them over and cook until cooked through; 1-2 minutes. Remove cooked pancakes to a plate and keep warm in the oven while you finish with the remaining batter.

3.) To serve, add a heap of fruit compote, a dusting of shredded coconut, and extra maple syrup, if desired.

This recipe was adapted from Mark Bittman’s original recipe that appeared in the January 2011 edition of Bon Appétit magazine.

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5 responses to “Mark Bittman’s Vegan Coconut Pancakes

  1. Pingback: Best.Pancakes.Ever. « themeatlessdiva

  2. This recipe is off, my pancakes came out looking like bread.

  3. I ended up adding the full can of coconut milk, as I like my pancakes on the thin side. I also added vanilla and lemon extract. I’m thinking when I try making these again, I’ll add a little more sweetener and a tablespoon of coconut oil. I served them with a caramel pineapple syrup. Thanks for sharing!

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