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Caramel Coconut Pancakes

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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!

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Rate this recipe 4.5/5 (13 Votes)
Caramel Coconut Pancakes 1 Picture

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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