So, um, hi. I still exist. I still cook. I'm still really bad at this blog upkeep thing. BUT it's September... a new school year, a fresh start, etc. etc. Who's to say how often I'll update the ol' Birdie, but I've had this recipe lurking around on my desktop for months and honestly it's just too darn tasty not to share!
Now let's get real here; I’m not really a big pancake person. I'm not even really a brunch person. But when I do venture into the daunting world of vegan brunch, I often forego sweets and opt instead for
a savoury menu item. However, I went out on a limb with this
recipe and these homemade pancakes turned out wonderfully. There is actually no sugar in the
batter because the shredded coconut adds just the right amount of sweetness (not to
mention a nice hit of texture). Top them off with fresh berries and maple syrup
and you’ve got yourself a brunch dish yummy enough to rival even its saltiest
of counterparts. Really. So good.
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 cup almond milk (or other non-dairy milk)
3/4 cup water
1/3 cup shredded coconut
3 tbsp oil
Fresh blueberries
Pure maple syrup
In a large bowl, combine the flour, salt, and baking powder. Next, whisk in the milk, water, and coconut until smooth. Heat the oil (about 1 tsbp per batch of pancakes) over
medium heat. Finally, ladle in the batter and cook pancakes until golden brown and
slightly crispy (about 3 minutes per side). Serve with fresh berries and maple syrup and enjoy!
P.S. Look familiar? Here's why!
