Delicious Unusual Combination Of Flavors
These Vegan Coconut Cornmeal Pancakes are so super moist they melt in your mouth. Don’t skip out on the sweetened shredded coconut in the pancakes or on top. This really makes the recipe so yummy. Make these for any meal of the day and watch them disappear. Recipe makes 6 medium sized pancakes.
How To Make Vegan Coconut Cornmeal Pancakes
Totally loving these pancakes. Coconut is so magical to work with in recipes. It adds so much moisture and enhances flavors. When I was pregnant with my daughter I ate pancakes everyday. I would make a batch of them and stick them in the fridge and pull one out to eat whenever I got hungry. All I have to say is that I’m glad I was young then and could loose all the wait I gained. Although, these pancakes would have been on the menu for sure.
These Vegan Coconut Cornmeal Pancakes are so easy to make. Just add the flour, corn meal, all the dry ingredients, including the sweetened coconut flakes and mix them all together with a spoon in a bowl.
Add the warm vanilla coconut milk (the milk is warm so that the coconut oil doesn’t harden back up when it is mixed in with the vanilla coconut milk)and melted coconut oil and stir together well. Set it aside for about 6 to 7 minutes. Make sure you do this step or the pancakes will be crumbly. This lets it swell and allows the flaxseed to congeal to help the batter stick together.
Make sure the frying pan or grill gets hot before adding the batter. I like to use vegan butter, but coconut oil will work as well. Cooking the first side takes about 3 minutes on medium heat or a little lower than medium. Depending on your stove the temperature may vary. The second side takes less time. It will only be about 1 and half to 2 minutes to cook.
What To Top Vegan Coconut Cornmeal Pancakes With
I know everyone has their own preference to what they put on their pancakes. I for one loved just butter on them when I was young but my taste buds have changed. These top photos have real maple syrup on them but you can’t see it. It sunk into the pancake right away.
I have two favorite sauces that I have created that I am quit fond of on these pancakes. I came up with one totally by mistake and sometimes great things happen that way. My first one is unbelievable with these moist pancakes. It’s Decadent Salted Creamy Coconut Sauce. Yes! Very complementary for these pancakes.
The second sauce is actually a syrup the one I made by mistake and turned out wonderful. I think you will really like it on these pancakes its Rich Dark Cinnamon Syrup along with the Vegan Dark Coconut Sugar Candied Walnuts that you can find here on this website with this link.
Storing Pancakes To Keep Warm While You Cook Them
The hardest thing is to keep these cakes warm while you cook the rest of them. If I am making all the pancakes I use a glass dish that has a cover on it to help keep them warm while I cook. Some people store them in a low heated oven. They just keep adding the pancakes to a warm dish with a lid in the oven to keep them warm.
These Vegan Coconut Cornmeal Pancakes are my favorite new found discovery. I tweaked multiple recipes for awhile to make it my own recipe and I am quite pleased with it. Try them with my Decadent Salted Creamy Coconut Sauce the pairing together is perfect and so moist. I hope you like them as much as we do. Enjoy!
Maybe you would like some of my other breakfast recipes:
Vegan Banana Oat Buckwheat Pancakes
Cranberry Orange Vegan Muffins
Vegan Cinnamon Crumb Top Muffins
Print
Vegan Coconut Cornmeal Pancakes
- Prep Time: 5 minutes
- Cook Time: 5 minutes total per cake
- Total Time: 17 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast, Brunch, Lunch
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
These Vegan Coconut Cornmeal Pancakes are so moist they melt in your mouth. These cakes are eggless and dairy-free and made with oat flour and cornmeal. Very easy to digest and easy to make. Make them up for any meal of the day and watch them all disappear. Makes 6 medium pancakes at a 5 inch diameter.
Ingredients
- 1 cup Organic Oat Flour
- 1/2 cup Organic Corn Meal, (medium to fine grain)
- 1/4 cup Sweetened or Unsweetened Coconut
- 1 1/2 Tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Sea Salt
- 1 Tbsp Organic Flaxseed Meal
- 1 Tbsp Monk Fruit Sweetener
- 1 1/4 cup Vanilla Coconut Milk, (slightly warm or room temp)
- 1 Tbsp Melted Coconut Oil
Instructions
- In a large mixing bowl add all the dry ingredients including the sweetened coconut. Mix together well.
- Add the (warm or room temperature) vanilla coconut milk and melted coconut oil to the mixed dry ingredients. Mix together with a whisk. Set aside for 6 to 7 minutes. This will help the flaxseed to congeal like an egg. This keeps the cakes together.
- Heat the skillet on medium heat. Add 2 tablespoons of vegan butter or 1½ tablespoon of coconut oil. (Coconut oil can make the pancakes heavy so don’t use too much)
- Add about two large spoons of pancake mix (about a half of a cup) to the skillet. This batter should make 6 cakes at about 5 inches in diameter. Put enough batter to make a 5 inch wide cake.
- Cook pancakes for about 3 minutes on the first side. Look for bubbles to appear on th top of the cakes and pop. Check the bottom with the spatula to see if it is burning. Turn down the heat if it is. Turn over the cakes and cook for another 1½ to 2 minutes on the other side. They should be medium to light brown in color. When done put into a warm plate or large glass plate with a lid to keep warm.
- Serve with vegan butter (optional) shredded sweetened coconut and maple syrup.
- Enjoy!
Notes
Revised on 3/20/2023
