Go ahead give in to a little temptation with these good-for-you caramel coconut pancakes. Not only are they made with whole-grain pastry flour they also use a little agave and stevia instead of refined white sugar.
The coconut is mixed right into the pancakes with the ground flax seeds. An easy-to-make date-caramel sauce is drizzled on the top along with a homemade stevia-sweetened chocolate syrup. Neither of the sauces has added fat or refined sugar and they take very little time to make.
These dessert-like pancakes have a secret weapon in the batter – white beans! The beans add extra fiber, protein and all keeps them moist without very much (or even no) oil!
I got the idea when I was writing The Great Vegan Bean Book last year. I started using beans in muffins, pancakes and waffles and all of the recipes worked really well. I like using any kind of white beans because the flavor is mild and no one will suspect that they are eating beans!
The batter will thicken up faster than bean-less pancake batter. All you need to do is mix in a teaspoon of water at a time to loosen it up. You can do this several times if you are cooking them to order as each family member wakes up. You can also add some water from the get-go if you prefer a thinner batter.
I think it’s the kid in me, but I love silver dollar pancakes. It doesn’t hurt that they cook faster than larger ones and everyone can sit down with at least something to eat while the second batch is cooking.
You may notice that these pancakes look like one of your favorite cookies and yes, it may taste a little like it too. But you can rest assured that you’re feeding your family a good-for-them breakfast even though it tastes like dessert.
If you can’t see the chocolate syrup recipe above you can see it here.
If you can’t see the caramel sauce recipe above you can see it here.
Kathy Hester is the author of The Vegan Slow Cooker and HealthySlowCooking.com. Her latest book, The Great Vegan Bean Book, is now available for pre-order on Amazon and she’s currently working on her third book.