Pancake Kelapa Panggang
Fluffy, 10-ingredient toasted coconut vegan pancakes made with spelt flour, natural sweeteners, and toasted shredded coconut. So delicious you'll think you're dreaming, plus, just 30 minutes required.
Foto: Minimalist Baker — Minimalist Baker
Bahan-bahan
- 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))
Langkah-langkah
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Preheat oven to 350 F (176 C), and arrange shredded coconut on a baking sheet.
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In the meantime, prepare flax egg in small mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Set aside.
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Once the oven is preheated, add the coconut and bake for 3-5 minutes, stirring once to ensure even baking, until just slightly toasted (see photo), being careful not to burn.
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Add toasted coconut to a food processor or blender with coconut sugar. Blend to combine. Set aside.
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In a large mixing bowl, add heaping 1/2 cup (amount as original recipe is written // adjust if altering batch size) of your coconut mixture (from above | should be almost all of it), baking powder, sea salt, spelt flour, oats or oat flour. Whisk to combine.
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To the flax egg, add coconut oil, maple syrup, and coconut milk. Whisk to combine.
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Add wet ingredients to dry and stir until just combined, being careful not to over-mix. If the batter looks too thick, thin with a little more coconut milk. It should be semi-thick but pourable. Taste and adjust sweetness as needed.
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Let batter rest 5 minutes while preheating an electric griddle or skillet to medium heat (or about 325 degrees F). The surface should be hot, but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
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Generously grease griddle with coconut oil and pour ¼ cup measurements of batter onto griddle and gently spread into a small disc. Sprinkle on a little untoasted coconut and coconut sugar.
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Flip when bubbles appear in the middle and the edges appear slightly dry - about 3 minutes.
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Cook for 2-3 minutes more, or until fully cooked through in the middle.
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To serve, top with vegan butter and a drizzle of maple syrup or agave nectar, or toasted coconut.
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Leftovers will reheat well in the microwave or in a 350 degrees F (176 C) oven. Otherwise, freeze cooked pancakes in single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or plastic bag for up to 2 weeks. Reheat in toaster, oven, or microwave.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (8% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| shredded unsweetened coconut | 0.75 cup | - | - |
| coconut sugar | 2 tbsp | - | - |
| heaping cup shredded coconut + coconut sugar mixture | 0.5 | - | - |
| baking powder | 1.5 tsp | Rp 8.000/100g | Rp 600 |
| pinch sea salt | 1 | - | - |
| spelt flour | 1 cup | - | - |
| rolled oats or oat flour | 2 tbsp | - | - |
| flaxseed meal | 1 tbsp | - | - |
| water | 2.5 tbsp | - | - |
| melted coconut oil | 2 tbsp | - | - |
| maple syrup or agave nectar | 1 tbsp | - | - |
| heaping cup coconut milk beverage | 1 | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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