Name: Toasted Coconut Pancakes
Ingredients: 3/4 Cup Unsweetened Coconut; 3/4 Cup Plain Soymilk; 1/4 Cup Dairy-Free Coconut Yogurt; 1 Tsp Vanilla Extract; 1 Tbsp Apple Cider Vinegar; 1 Cup All-Purpose Flour; 2 Tbsp Granulated Sugar; 1 Tbsp Baking Powder; 1/2 Tsp Baking Soda; 1/4 Tsp Salt

This recipe courtesy of Silk.

See Silk soymilk website for more information

Toasted Coconut Pancakes

Mornings call for more mmm with this tasty breakfast or brunch recipe. Vegan and dairy-free

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Servings: 8 servings

Ingredients Method

Ingredients

3/4 Cup Unsweetened Coconut
3/4 Cup Plain Soymilk
1/4 Cup Dairy-Free Coconut Yogurt
1 Tsp Vanilla Extract
1 Tbsp Apple Cider Vinegar
1 Cup All-Purpose Flour
2 Tbsp Granulated Sugar
1 Tbsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt

Method

Toast the coconut until golden brown.
Mix the dry ingredients in a large bowl together including the toasted coconut.
Stir in wet ingredients until well combined. The batter should be thick but be able to be ladled onto a hot griddle or pan. It is best to let the batter rest for 10 minutes, if time permits, to achieve a fluffier pancake.
Use non-stick spray or coconut oil in a frying pan or griddle on medium heat.
Ladle desired amount of batter into pan. Wait for bubbles to appear on the surface and flip.
Remove from pan once both sides brown. Then, dig in!