Hey my lovely peoples, hope everyone is doing fantastic! I’ve been missing this little corner of the internet and decided to spend my sunday morning going through some older photos I never got around to posting. As much as I’d like to claim that I chowed down on these bad ass pancakes this morning, I actually made them way back in January right before my little hiatus. Hence my festive cranberry post in May. I’ve got a few winter recipes I never got around to posting, so if you’re wondering what’s up with the rando out of season posts, that’s why.
Sure, everyone’s got cranberries on the brain during winter but since you can buy them in the frozen section year round, why not enjoy them in Spring!
I am officially crowning myself queen of vegan pancakes, and not because I think I’m the most amazing maker of the pancakes, but I’m pretty sure eating pancakes on weekends has become my favourite thing to do. Yep, I’d even be so bold to say that it’s on par with my first cup of coffee on a none work day. Yeah, I’m hard core like that.For some reason I had stocked up on frozen cranberries at some point, and instead of letting them shrivel away in the freezer wondering what the hell I bought them for (cause god knows I’d never remember), into the pancakes they went, along with some coconut, because coconut + cranberries = mouth party.A friend of mine had brought back some Bonvita vegan white chocolate from Europe, and all I can tell you is that if you ever stumble upon some, buy it. Don’t like white chocolate? Buy it anyway and give it to a friend, because they will love you. The only vegan white chocolate I’ve had seemed to be lacking in cocoa butter and had this weird waxy taste, but this stuff, mmm, this stuff is creamy rich goodness. Oh, and of course, awesome inside some thick fluffy pancakes.Can you tell that when it comes to fluffy or thin pancakes I’m a fan of the fluffy variety? 😉 I’m not sure it’s possible to get pancakes fluffier then this. If I’m not careful, the damn things are going to start floating away on me! I got all weird and ate these smothered in come coconut yogurt and coconut granola but covered in maple syrup is always a deliciously safe bet. Enjoy!
CRANBERRY COCONUT WHITE CHOCOLATE PANCAKES
Who says cranberries are just for winter? These incredibly fluffy pancakes are bursting with tart cranberries, along with delicious coconut and sweet creamy vegan white chocolate to make for a decadent breakfast enjoyed any time of year!
- 2 cups white whole wheat flour
- 1 tablespoon non-aluminum baking powder
- 1/2 teaspoon salt
- 1/2 cup toasted unsweetened coconut
- 2 tablespoons natural cane sugar
- 2 teaspoons apple cider vinegar
- 2 1/4 cups unsweetened non-dairy milk
- 2 tablespoons melted margarine, coconut butter or oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup fresh or frozen cranberries
- 1/2 cup white chocolate, roughly chopped
- Preheat the oven to 175 degrees F.
- In a large bowl, whisk together the flour, baking powder, coconut and salt. In a small bowl, mix together the milk, apple cider vinegar, sugar, melted margarine, vanilla and coconut extract, whisk until smooth then pour over the dry ingredients. Fold everything gently together until just combined then fold in cranberries and white chocolate. Do not over mix, little lumps are ok, over mixing will make your pancakes tough and rubbery.
- Lightly oil a non-stick pan or griddle and preheat to medium-low, when hot pour a 1/3 cup scoop batter onto the pan. After 5 to 6 minutes or when they start to bubble on top, flip over and cook for another 6 to 7 minutes. Check underneath before you remove them from the heat, they should be lightly browned.
- When finished cooking, place in the preheated oven to keep warm.
- Serve warm with maple syrup, or any topping you desire.