Vanilla-Coconut Macaroon Pancakes (2 ways)

By Ashley | Breakfast

Oct 29

Sometimes I just want pancakes. But not just any pancakes – sophisticated pancakes inspired by a cookie – in this case the classic coconut macaroon. I’ve been going through a coconut phase lately so when I got a craving for pancakes I thought “why not fill these guys with as much coconut flavor and texture as possible?!” Hence the coconut flakes, coconut milk, shredded coconut, and coconut oil, oh and coconut sauce. I’ve also been making my own vanilla extract so I have quite a few vanilla beans hanging around. And let’s face it – pure vanilla makes everything better! Keep in mind that the batter should be used immediately in order to preserve the lovely fluffy meringue consistency of the egg whites that is characteristic of the macaroon. So please indulge in this pure, decadent breakfast (or lunch =) ) my fellow coconut-lovers!

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Vanilla-Coconut Macaroon Pancakes (2 ways)

(Gluten-free, dairy-free, refined sugar-free)

Batter:

2 c gluten-free flour blend (rice, oat, almond, buckwheat, quinoa, flaxseed – pick your favorites!)

1 tsp xanthan gum

1 tsp baking powder

5 tbsp shredded coconut

2 tbsp coconut sugar

2 tsp vanilla bean pasta or seeds from 1 vanilla bean

½ tsp salt

2 tsp cinnamon

4 eggs, separated (whites whipped to soft peaks)

1 ½ c coconut milk

Coconut oil (for pan)

Method:

Whisk together dry ingredients

Whisk together coconut milk, yolks and vanilla bean

Pour wet ingredients into dry ingredients and mix well

Carefully fold in whipped whites

Pour batter into a hot sauté pan with a spoonful of coconut oil and fry for 2 minutes on each side or until cooked through

With Raw Caramel and Raspberries

Sauce: Blend ¼ c coconut milk, ½ c soaked dates, date soaking liquid, ¼ tsp salt, ¼ c coconut oil, ¼ c cashews (optional), 1 tsp cacao and 2 tsp vanilla until a smooth sauce forms. Drizzle over pancakes and top with raspberries, pecans and coconut flakes just before serving.

With Coconut Sauce and Bananas

Sauce: Whisk together 1/4 c canned full-fat coconut milk, and 1 tbsp agave. Drizzle over pancakes and top with sliced bananas, pecans and coconut flakes just before serving.

 

 

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