Caramel Coconut Pancakes
By Kathy_Hester
Yet another way to satisfy your sweet tooth without refined sugar. With a date caramel sauce, a stevia-sweetened chocolate sauce and whole-wheat flax pancakes you are still eating healthy too. Make sure to notice the secret ingredient in the batter too!
Ingredients
- Dry ingredients:
- 1/2 cup whole wheat pastry flour
- 1/4 cup shredded coconut
- 1/2 teaspoon baking powder
- pinch salt
- Wet ingredients:
- 3/4 cup cooked white beans (drained and rinsed if using canned - this will take 1/2 the can)
- 1 cup unsweetened So Delicious Coconut milk
- 1 tablespoon olive oil (or use applesauce to make them fat-free)
- 1 tablespoon ground flax mixed with 2 tablespoons warm water
- 2 teaspoons agave + 1/4 teaspoon stevia (or other sweetener, to taste)
- Toppings:
- 1/4 to 1/2 cup Fat Free Date Caramel Sauce
- (find caramel recipe here - http://www.keyingredient.com/recipes/148751243/fat-free-date-caramel-sauce-vegan )
- 1/4 to 1/2 cup Stevia Chocolate Syrup
- (find recipe here - http://www.keyingredient.com/recipes/148467022/guilt-free-stevia-chocolate-syrup )
- 1/4 cup shredded coconut
Details
Servings 16
Preparation time 15mins
Cooking time 30mins
Adapted from healthyslowcooking.com
Preparation
Step 1
Mix all the dry ingredients in a bowl. Puree the wet ingredients in a food processor or blender then add to the dry ingredients.
Heat a skillet over medium low heat. Use a small cookie scoop to measure out the pancakes so they are a consistant size or eyeball it if you prefer.
Cook until the edges are starting to look a little dry and flip and cook for about 1 to 2 minutes more.
Drizzle each serving with date caramel sauce, stevia chocolate syrup and sprinkle with coconut. I don't need any extra maple syrup on these pancakes, but you can certainly serve some on the side if you want to.
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