Time: 35 minutes
In a book about comfort foods I had to include classic pancakes with a bit of a twist. If you haven?t ever had coconut whipped cream, you will truly enjoy this recipe.
- Coconut whipped cream:
- 1 can of coconut milk, refrigerated overnight
- 1/4 teaspoon vanilla
- 2 teaspoons sweetener (brown sugar or maple syrup, white sugar can work as well)
- 1 1/2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/2 cups almond milk (or regular milk)
- 1 egg
- 3 tablespoons coconut oil (or butter)
- 1 teaspoon vanilla
For coconut whipped cream:
- Flip the can of coconut milk upside down and open. Drain the liquid at the top into a cup and set aside.
- Take the remaining cream out of the bottom of the can and put in a chilled mixing bowl. Beat the cream in the mixing bowl for 2 minutes before adding the vanilla and sweetener.
- Keep beating until soft peaks form in the whipping cream
For classic pancakes:
- Mix all of the dry ingredients together until mixed well.
- Add wet ingredients and slowly whisk together. Don’t over mix since leaving small lumps will make the pancakes fluffier.
- Heat a large, non-stick skillet over medium-heat and spray with nonstick spray. Scoop 1/2 cup batter onto to the pan and spread using the bottom of the scoop evenly into a circle about 6? in diameter. Reduce the heat to medium low.
- Cook the pancake for 5-6 minutes, or until bubbles start forming and it’s golden brown on the bottom. Flip the pancake and cook for an additional 3-4 minutes. Repeat until all pancakes are made.
- Serve topped with coconut whipped cream and maple syrup on top along with any desired toppings (berries tend to work well here).