Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

Coconut Pancakes with Berries & Coconut Cream

Apologies if you were trying to get onto the blog earlier today and couldn’t,.I’ve been having some server issues. It looks as though they’re resolved for now though. Fingers crossed!

Coconut Pancakes with Berries & Coconut Cream (Vegan, Gluten-free)

This recipe has been a long time coming. I’ve always thought it a little odd that people ask me why my blog is called “Coconut and Berries”- I mean, obviously they’re my favourite foods! But taking a closer look at my archives I was horrified to see a serious lack of both coconut and berry recipes!

This needed rectifying pronto!

Coconut Pancakes (Vegan, Gluten-free)

I decided my “signature” recipe ought to be pancakes since, besides coconut and berries, pancakes are up high on my list of favourite foods- you only have to follow me on instagram to know that.

Mixed Berries

It’s been a long, hard winter without fresh berries, but they’re finally coming back into season so I felt I could splurge a little and get myself a nice selection. I just can’t pick a favourite. These pancakes are lovely and moist so I decided to just top them with the fruit rather than mixing it into the batter which might make the pancakes a little wet.

Coconut Pancakes with Berries (Vegan, Gluten-free)

Don’t they look pretty? But there was still something missing. To take these over the top, I added a dollop of slightly-sweetened coconut cream. More coconut is always better in my opinion.

Coconut Pancakes with Berries & Coconut Cream (Vegan, Gluten-free)

Coconut Pancakes (Vegan & Gluten-free)
Serves 2
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Ingredients
  1. 1 Tbsp Ground flax
  2. 1/2 Banana, mashed well (1/4 C mashed)
  3. 3/4 C Coconut milk (The carton kind OR the remainder of a can once cream has been removed)
  4. 1/2 tsp Vanilla extract
  5. 1 Tbsp Coconut nectar OR your preferred liquid sweetener (optional)
  6. 1/2 C Almond flour/ Ground almonds
  7. 1/2 C Oat flour (I grind my own)
  8. 2 Tbsp Brown rice flour
  9. 1/4 C Shredded coconut
  10. 1 1/2 tsp Baking powder
  11. 1 1/2 tsp Arrowroot
  12. Pinch of salt
To serve
  1. Coconut Whipped Cream
  2. Fresh Berries
  3. Maple Syrup
Instructions
  1. Prepare the coconut cream in advance and keep refrigerated until ready to serve.
  2. In a medium bowl, whisk together the ground flax, mashed banana, coconut milk, vanilla and sweetener (if using).
  3. In a large bowl, stir together all the dry ingredients- almond flour through to salt.
  4. Add wet ingredients to dry and stir gently, just until combined. The mixture will be thick.
  5. Heat a pan over medium heat, allowing it a few minutes to get evenly hot. Lightly oil with coconut oil then scoop batter in 1/4 C increments (I like to use an ice cream scoop for evenly shaped pancakes) and smooth with a spatula to flatten slightly.
  6. Cook for approx 3 minutes on one side, flip carefully and cook for a further 2 minutes on the other side.
  7. Repeat until batter is used up. You may need to add a little more milk to the batter if it thickens up a lot while you're cooking.
  8. Serve warm with fresh berries and coconut cream!
Notes
  1. It might look like a long list of ingredients but they're all there for a reason so please try to avoid substitutions!
Coconut and Berries http://www.coconutandberries.com/
Coconut Pancakes with Berries & Coconut Cream (Vegan, Gluten-free)

 I hope you give this recipe a try- these coconut pancakes are certainly my idea of a perfect breakfast.

What are your signature ingredients? A few more of mine are lentils, tahini, broccoli and chickpeas! All pretty basic but they find their way into so many of my meals.

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Comments

  2. Elegant, stunning & healthy. This signature dish sums you up perfectly ♥
    I don’t have a clue what my signature dish is. I’m okay at lots of things, but not necessarily great at anything. I’ll keep trying!

  3. Wow those pancakes look so yummy they are making my tummy rumble! Thank you for the recipe - Chickpeas, mushrooms and tomatoes are the ingredients I use most I guess.

  4. a couple things:
    I can totally relate to server problems. I have been having a nightmare the last 2 months because of my server and it has brought me to tears numerous times.
    also, I have never seen more beautiful pancakes - both in the ingredients but especially in the way you photographed them. Well done, Emma!

    • You’re too kind Sarah. I was rather rushed with the pics as when it comes to breakfast I just want to eat!
      I now know what a nightmare server issues are. My blog was just down for one day and it was so frustrating.

  5. Sounds excellent - I have put dessicated coconut into my regular pancakes and loved it so I know I would love these - and I think it is easy to get self conscious about your blog name (after all I feel I don’t have enough green giraffes on mine) but you do have those wonderful raw berry bars which is really all you need to impress

  6. This is a stunning signature dish and sums up your blog beautifully :) I wish I could limit myself to some signature ingredients…I am so fickle my favourites change regularly. I seem to have a ridiculous number of pikelet and truffle ball recipes on my blog though, so perhaps they can be my signature dishes!

    • Thank you Kari. I have a lot of ingredients which pass through in phases but I always come back to the ones listed.
      Pikelets and truffle balls sound like excellent signature recipes!

  9. These pancakes sound very nice. I don’t make pancakes often, but I’m definitely saving this recipe for when I do.

    My signature ingredients these days are probably cilantro, Greek yogurt, and mesquite flour. Given that I like a lot of different cuisines, it’s not easy to figure out signature ingredients.

    • Oooh I’d love it if you’d share how you use your mesquite. I have a bag but really don’t know how to use it. I’ve made a couple of smoothies with it but that’s about it.

  10. I think I’m a bit weird in that pancakes AREN’T one of my favourite foods. I think its because of the flippy business. Flippy slippy pancakes in bitsy.

    Or at least I THOUGHT that’s what it was, but then I realised that I make a kind of savoury pancake thing for lunch/dinner all the time without issue. So I guess its just the sweet ones I’m not so keen on - at least not for breakfast. Need to pour milk all over my breakfast. I’d be quite happy to have pancakes for dessert, on the other hand. Or maybe for dinner… Anyway, these look delicious! XD Need to get meself some fresh berries. Haven’t had any for weeks!:(

    • I love me a savoury pancake too (Chickpea flour ones especially!).
      I rarely pour milk over my breakfast…each to their own I suppose! Treat yourself to some berries :)

  12. Oh my this is the perfect signature recipe for your site!! Love this;) And for my stomach:) Those are some of my favorite flours to work with:) And those berries look beautiful:) I just bought a pint of blueberries and ate them all by themselves…so good:) I’ll try making these soon! Thanks Emma!

    • I don’t blame you. I would definitely eat a lot of berries if it weren’t for the price. I check for discounted organic berries anywhere I go!
      Thanks for the sweet comment :)

  16. Looks delicious! I did wonder when we were going to get a coconut and berries recipe. :)

    I guess my signature ingredient is… chocolate! (Surprise, surprise.) I have A LOT of chocolate dessert recipes. If it ain’t broke, don’t fix it!

  17. These pancakes look so wonderful and they are a good reminder that I don’t make them nearly enough.

    My signature go-to ingredients are tahini, chickpeas, ginger, and beets. Love em all!

  19. Looks beautiful Emma! Bright and colorful. So fitting for you. I love the added coconut to the pancakes and that they are gluten-free! Oh gosh, my signature ingredients?? My top ones for baking are almond flour, oat flour and maple syrup. Especially almond flour since I don’t use oil. Desserts are where my creativity flows best, but I love using warm spices, beans and lentils for savory. :)

    • You are definitely the dessert queen!
      I’m not gluten-free but I knew my readers would appreciate a gf recipe, and besides these flours are so fab to work with anyway :)
      I didn’t realize you were oil-free too.

  22. Coconut cream is heavenly stuff - I clearly need to get more into my pancake life! I think my signature ingredients would have to involve black beans, asparagus, tomatoes, and hot sauce!

    • it’s such a good pancake topper! Definitely get on that one.
      Oooh, I like your signature ingredients. I should use hot sauce more. I kind of forget it’s there!

  24. Made these this morning and I can’t believe how amazing they were! I have been looking for a good solid pancake recipe rather than trying and failing with loads of others and this really is the one! Amazing flavour pancakes and the coconut cream and strawberries just pair beautifully! Can’t contain my excitement for them! Awesome signature dish too!

    • So pleased they turned out well for you Nicola! As much as I love trying new recipes I agree that it’s great to have some solid ones you can rely on too :)
      Hope you’re having a fab weekend xx

Trackbacks

  1. […] Blueberries aren’t my favourite berry. That prize goes to strawberries, British of course, which I’ll quite happily eat with no adornment. Blueberries definitely have their place but I like them IN things. Muffins, smoothies, waffles, compote…these Blueberry Coconut Cream Parfaits! I’ve just realized that this is another very appropriate recipe for the blog- coconut and berries again! […]

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