Vegan Pineapple Pancakes

These vegan pancakes will take up to 20 minutes to make.

A great breakfast idea!

Ingredients:

1 ⅓ cup (220 g) finely chopped fresh pineapple, room temperature

1 ⅓ cup (320 ml) coconut milk, room temperature (or other plant-based milk)

1 tablespoon thawed coconut oil, cooled

1 teaspoon vanilla extract

1 ¾ cups all-purpose flour ((220 g) + 1/4 cup if batter is too runny)

2 tablespoons coconut sugar

3 teaspoons baking powder

Optional:

¼ teaspoon salt

Instructions:

1. In a large bowl, combine the freshly chopped pineapple, coconut milk, thawed and cooled coconut oil, and vanilla extract.

2. Add the flour, baking powder, and salt.

3. Use a rubber spatula to mix and form a smooth pancake batter. If it’s too runny, the pineapple has released too much juice—just stir in an additional 1/4 cup of flour.

4. Heat a large pancake pan over medium heat. Add 1 teaspoon of oil and swirl the pan to coat evenly.

5. Scoop 1/3 cup of pancake batter (no more, as larger pancakes are difficult to flip and cook). Pour into the warm pan and, if the batter doesn’t spread evenly, use the back of a spoon to press the batter into a wider circle.

6. Cook the pancakes for 2 to 3 minutes, then flip them and cook the other side for 1 minute (until cooked through in the center of the pancake).

7. Transfer to a wire rack or plate. Repeat with the remaining batter.

8. Serve pancakes with (coconut) yogurt, fresh pineapple chunks, coconut flakes, banana slices and a drizzle of maple syrup.

Yield: 9 pancakes

Recipe: theconsciousplantkitchen.com