These deliciously fluffy pancakes are a delightful twist on a classic breakfast favorite. Topped with a creamy maple coconut whip, they’re perfect for a leisurely weekend brunch or a special occasion. Even the biggest pancake skeptics will be won over by their light texture and rich flavor!

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons coconut sugar (or brown sugar)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup almond milk (or any plant-based milk)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons melted coconut oil (plus more for cooking)
  • 1 teaspoon vanilla extract

For the Maple Coconut Whip

  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Instructions

Start by preparing the maple coconut whip. Carefully open the chilled can of coconut milk and scoop out the solid cream into a mixing bowl, leaving the liquid behind. You can save the liquid for smoothies or other recipes. Add the maple syrup and vanilla extract to the bowl and whip using an electric mixer or a whisk until light and fluffy. Set aside in the refrigerator to keep cool.

In a large mixing bowl, combine the flour, coconut sugar, baking powder, baking soda, and salt. Whisk together until evenly mixed.

In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle slightly. This will create a vegan buttermilk. Add the melted coconut oil and vanilla extract to the mixture, stirring until well combined.

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to over-mix; a few lumps are perfectly fine. Allow the batter to rest for about 5 minutes. This will help the pancakes become even fluffier.

Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil to coat the surface. Once hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 2 minutes, or until golden brown.

Transfer the cooked pancakes to a plate and keep warm while you repeat with the remaining batter, adding more coconut oil to the skillet as needed.

To serve, stack the pancakes high on a plate and generously dollop the maple coconut whip on top. Drizzle with extra maple syrup and garnish with fresh berries or sliced bananas for a colorful touch.

Enjoy this delightful and fluffy pancake creation with friends and family, and watch as they become pancake lovers, all thanks to your delicious vegan twist!