Monday, July 13, 2015

Whole Wheat Vegan Pancakes with Whipped Coconut Cream

Sunday mornings were made for breakfasts smothered in maple syrup and fresh whipped cream. Sundays are also the day our farmers market is held, so come morning time, my fridge is looking rather sad. While my family are flexatarians in practice, these vegan pancakes fit the bill for an empty pantry. The pancakes are so fluffy and yummy that I don't even miss the eggs or buttermilk in typical pancakes. It is also a great way to help lower your dairy consumption without compromising on taste.

Whipped cream is a personal favorite of mine but having pastured heavy cream around all the time isn't always feasible financially or health-wise. By always having a can or two of coconut milk in my pantry, I can ensure a steady supply of mock whipped cream that can be made up in a snap.

Whole Wheat Vegan Pancakes with Coconut Whipped Cream
By: Living Life Granola
Pancakes (makes around 20 four inch pancakes) :
2 cups stone-ground whole wheat pastry flour (or sprouted flour)
2 tbsp turbinado or coconut palm sugar
4 tbsp aluminum-free baking powder
1/2 tsp sea salt
2 cups almond milk
1/4 cup coconut oil, melted + more for skillet
1 tsp vanilla extract

Whipped Cream:
1 can full-fat or 1  11 oz condensed carton coconut milk
1 tbsp tapioca starch
1 tbsp turbinado or coconut palm sugar
1/2 tsp vanilla extract
Pinch of sea salt

*Please use organic ingredients when possible.

If using the canned coconut milk, scoop off the top cream and place in a medium-sized mixing bowl along with the other whipped cream ingredients. If using the carton, pour into a cheesecloth-lined sieve over a bowl to drain for a few minutes. Save the coconut water for a later use (great in smoothies!).  Either using a handheld or stand mixer, whip the cream for 2 to 3 minutes. The consistency will be thin. Place the mixing bowl in the freezer while making the pancakes. Move the bowl to the fridge if it is longer than 20 minutes.
Preheat oven to the lowest setting (mine is 170 degrees Fahrenheit) and place  an oven-safe serving plate on the highest rack.

Melt the coconut oil over low heat in a small pan.
Place a large skillet on the stove and turn the heat on the lowest setting to preheat the pan.

Meanwhile, mix the flour, sugar, 4 tbsp baking powder (4 tbsp is not a typo. This is what will give the pancakes the light and fluffy texture!) and salt in a large bowl.

Make a well in the dry ingredients and add the almond milk and melted oil. Whisk until smooth.  Let sit for 5 minutes to let the baking powder do its magic.

Turn the heat on the stove to medium-low and add a little coconut oil to coat the pan. I use a large metal serving spoon to scoop the batter onto the skillet- then use the back of the spoon to help smooth the pancake out. When bubbles start forming on the top of the pancake, it is time to flip. Let cook for a couple minutes more then transfer to the oven to keep warm. Repeat with the remaining batter, adding coconut oil to the skillet as needed.

Right before serving, take the cream out of the freezer (or fridge) and whip for another minute to get a nice whipped texture.

Serve pancakes with the coconut whipped cream, maple syrup and fresh fruit.

July is the perfect time to take advantage of all the stone-fruit and berries that are in season and on sale. Don't forget to check your farmers market for the freshest produce around. These pancakes are delicious on their own but the peaches and cream made them over the top. Happy and healthy eating!

Linked with the Homemade Mondays and Simply Natural Saturday blog series.

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