Toasted Coconut Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy vegan pancakes made with spelt flour, oats, flax seeds, and topped with toasted coconut. They're naturally sweetened with coconut sugar and maple syrup. A wholesome, delicious breakfast that satisfies without dairy or eggs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3/4 cup shredded unsweetened coconut ((plus more for cooking))
- 2 Tbsp coconut sugar ((plus more for cooking))
- 1/2 heaping cup shredded coconut + coconut sugar mixture ((see above))
- 1 ½ tsp baking powder
- 1 pinch sea salt
- 1 cup spelt flour
- 2 Tbsp rolled oats or oat flour
- 1 Tbsp flaxseed meal ((to make flax egg))
- 2 ½ Tbsp water ((to make flax egg))
- 2 Tbsp melted coconut oil ((plus more for cooking))
- 1 Tbsp maple syrup or agave nectar
- 1 heaping cup coconut milk beverage ((in the carton, not canned // or sub almond milk))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 37mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 242mg
- Calcium
- 17mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 37MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.