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What do you do when there are no eggs in the house, but you really, really want pancakes? Make these egg-free (and dairy-free) pancakes, of course. With oats providing protein and fiber, and coconut yogurt bringing in some healthy fats and flavor, these pancakes are filling, fluffy and a breeze to make.

I’ve tried making vegan pancakes before, usually on weekend mornings when I am in no state to go to the store and out of eggs. I’ve tried the flaxseed egg replacer trick, but this doesn’t seem to do it for me — the pancakes end up rubbery with weird, floury taste.

The main problem with making vegan pancakes, has been relying only on wheat flour. Using alternative flours works better for me here because they change the flavor and consistency so much. They can be a bit pricey, especially if they’re very niche, but a cheap alternative is oat flour. You can even make it at home — just grind the oats in a blender or food processor until they become mealy and slightly floury. They’re amazing in pancake batters, as I find they keep me more satiated and less “sugar crash-y.”

I still use about 60 percent all-purpose flour in these pancakes because the gluten helps with the binding when there’s no egg. But adding the oat flour, along with the shredded coconut and homemade coconut yogurt, means that the pancakes have a much better flavor and texture, and a more filling nature.

Vegan Coconut Oat Pancakes

2/3 cup unsweetened shredded coconut

1 1/3 cups all-purpose flour

1 cup old-fashioned rolled oats

2 tablespoons baking powder

1/2 teaspoon salt

2 tablespoons raw sugar

2 teaspoons vanilla extract

2 tablespoons vegetable oil, plus more for frying

1/2 cup coconut yogurt, homemade or store-bought

1 1/2 cups almond milk

Place the shredded coconut into a small frying pan and stir over a medium heat until golden and fragrant, 2 to 3 minutes. Put roughly half of the toasted coconut into a blender, along with all of the flour, oats, baking powder, salt and sugar. Blend these dry ingredients together until the oats have broken down into a flour.

Pour the vanilla, oil, yogurt and milk into the blender with the flour mixture. Blend together until just mixed.

Heat a large cast iron or nonstick skillet over medium heat. Pour in about 1 teaspoon of oil, just enough to lightly coat the bottom of the skillet. Make pancakes using 1/4 cup of the batter for each pancake; add as many pancakes as you can to the pan without the pancakes touching.

Cook the batter over medium-low heat until the edges look opaque, the underside is golden, and bubbles form and burst on the surface. Flip using a thin spatula and cook on the other side until golden brown. Serve immediately or keep warm by transferring the pancakes to a baking tray in a 150 degree oven until ready to eat.

Sprinkle the remaining toasted coconut over the pancakes and serve warm with a dollop of coconut yogurt, some fresh fruit and maple syrup. Serves 4. .

Recipe notes: If you’re not vegan, you can substitute regular yogurt and milk in this recipe.

Per serving: 430 calories; 16 g fat (6 g saturated fat; 33 percent calories from fat); 62 g carbohydrates; 12 g sugar; 0 mg cholesterol; 955 mg sodium; 8 g protein; 4 g fiber.

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