Sweet, fluffy, filling and delicious, these freezer friendly vegan blueberry pancakes with coconut whipped cream are an easy and delicious way to start your morning. They’re gluten free and ready in just 25 minutes! Perfect for a lazy weekend brunch or a special occasion breakfast, these pancakes are sure to be a hit!
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup coconut milk canned, well-stirred
- 1/4 cup water
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/2 cup unsweetened coconut flakes
- Vegan butter or oil for cooking
For the Coconut Whipped Cream:
- 1 can 13.5 oz full-fat coconut milk, chilled overnight
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix coconut milk, water, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries and coconut flakes gently.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with vegan butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
- Make Coconut Whipped Cream: Scoop the solid part of the chilled coconut milk into a mixing bowl, leaving the liquid behind.
- Add powdered sugar and vanilla extract to the bowl.
- Whip using a hand mixer or stand mixer until creamy and fluffy.
- Serve: Serve the pancakes hot, topped with a generous scoop of coconut whipped cream.
Notes
- Fresh vs. Frozen Blueberries: You can use frozen blueberries if fresh aren't available. Do not thaw them before adding to the batter to avoid discoloration.
- Coconut Milk Consistency: Ensure that the coconut milk is well stirred or blended before measuring to get the correct liquid consistency in the batter.
- Whipping Coconut Cream: Chill the mixing bowl and beaters in the freezer for about 15 minutes before whipping the coconut cream for best results.
Add a Comment