Golden Vegan Pancakes with Cappuccino and Coconut Topping

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A rich yet light pancake.  I have made many versions, but this is by far the best – it’s got a crunch about it, it’s got a beautiful golden colour to it, it’s light in texture, yet rich in flavour, it’s better than egg pancakes I used to make and I am so excited to introduce you to the best vegan pancakes around (I have included a gluten free recipe here too – by substituting the flours below).  Enjoy !

Tip/Note:- consistency preference of pancakes is personal, so add more milk if you wish – and always try a small baby pancake test first, the size of a tablespoon to check your own preference.  The ones in this recipe make for a thick-ish batter, but the consistency of the resultant cooked pancake in this recipe is awesome.

Makes 6 to 8 pancakes (depending on the size you make them)

INGREDIENTS FOR PANCAKES

150g (5.3 oz) self raising flour

150g (5.3 oz) plain unbleached flour

a pinch of salt

1 tsp baking powder

400ml soya milk, or other vegan milk of your choice – (use more if necessary to get the consistency that  you prefer)

2 Tbsp stevia, or other sweetener

50 ml melted coconut oil

Also some extra coconut oil (around a teaspoon) for frying them

Gluten Free Pancakes :-

For a Gluten Free Version substitute the above flours with the following ones and continue to follow the recipe as normal :-

100 grams of gluten free ground oats (place the whole oats in a food processor and process until they are well ground)
100 grams Cornstarch
50 grams of brown rice flour
50 grams of almond flour (ground almond)
See Method below for preparing them.

METHOD FOR PANCAKES

  1. Whisk together all the ingredients for the pancakes, and heat a little (extra) coconut oil in a large frying pan.
  2. Using a soup ladle, pour in some of the batter, and swirl it around so that it evens out – it’s up to you what size to make.
  3. Check the pancake edges – once you see them golden and set, carefully flip it on to the other side.  Leave it go golden for a minute or two, and then remove.
  4. Serve immediately, or store one on top of the other with greaseproof paper in between each one – you may re-heat them slightly in a hot oven before serving the topping.
  5. Top with maple syrup, a dollop of coconut cream, and a cappuccino cream.

INGREDIENTS FOR CAPPUCCINO CREAM

1 cup pre-soaked raw cashews, drained

1 cup (250 mL) cold water

2 tsp  ground coffee

1 Tbsp molasses, or other sweetener of your choice.

METHOD

  1. Place the nuts and the water in a blender, and blend until totally smooth. Then add the remaining ingredients, and whisk for a minute or two.
  2. Taste for sweetness, then pour into a pouring jug, and pour a circle or two of it on your hot pancake.
  3. Spoon a dollop of coconut cream on the top and drizzle on the maple syrup.
  4. Serve and Enjoy !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !

suitable for vegans, vegetarians and meat-eaters alike

44 Responses to “Golden Vegan Pancakes with Cappuccino and Coconut Topping”

  1. Melina Says:

    How many pancakes does this batter make? they look yummy!

  2. Jennifer Says:

    We are always looking for healthy low cost vegan recipies and you have a wonderful selection of breakfast recipies which I find hardest to find. I cannot wait to try this one. Thanks again!

  3. Amanda Says:

    In the process of cooking and consuming……verdict from the kids “Best Pancakes Ever!!!!”. I cannot believe how duped we are as meat eaters into thinking things just don’t taste the same without animal products……they taste better! Plus they are conscience free! Thank you x

  4. Miriam Says:

    Amanda Hi there and thanks for MAKING MY DAY with a huge :) on my face, because when kids give things the thumbs up, we know we are onto a winner. I agree with all you have said and look forward to your future comments on my blog ! Best wishes your way in the meantime !

  5. Miriam Says:

    Jennifer Hi there and many thanks for dropping by with your wonderful comment. Do come back with your feedback as and when ! Enjoy in the meantime.

  6. Miriam Says:

    Hi there Melina, the batter yields approximately 6-8 pancakes depending on size and thickness. Let me know how it goes !

  7. Carole Says:

    I am just starting to get into the vegan diet. My husband is skeptical about it, but i`ve decided to go for it and through Whole Foods got on your website. I am so excited to see the wonderful variety of recipes here and cannot wait to try them. I am a new blogger and am hoping to get some others interested in trying some of these recipes. (I will not publish your recipes)
    My husband loves pancakes and as soon as I get all the ingredients I will try this one and will post the outcome.

    Thank you so much for sharing your recipes.

  8. Miriam Says:

    Hi there Carole and welcome here. Note, you are not the only wife/visitor on this blog whose husband is skeptical, there are many, but all have managed in some way to lure them into the delights of good vegan tasting food – nobody can deny when something is delicious Carole – choose your recipes carefully, most of the ones on this blog are perfect for non-vegans, especially ones with pasta and pastry ! Enjoy and let me know how it all goes – you will get there at some point. I look forward to your future comments/feedback on my blog as and when. Best wishes your way in the meantime.

  9. sande Says:

    OOOH! Delish – must try these on dad!

  10. Mielen Says:

    How do you make the coconut cream?

  11. Miriam Says:

    I use coconut cream or thick coconut milk – keep the tin un-moved, gently open it and with a spoon in hand and a bowl close to you, scoop out the cream from the top. Usually the cream is on the 1st 2 inches of the surface. It depends what brand you find. Another super option would be to use http://www.coyo.co.uk/ coconut yoghurt which is thick, creamy and sublime. Hope this helps and let me know how it goes as and when !

  12. Miriam Says:

    Let me know how it goes as and when Sande !

  13. Mielen Says:

    Thank you, I will! Can’t wait to try both. I have some ideas . . .

  14. Miriam Says:

    Great stuff !

  15. Anne Says:

    Hi Miriam – I really enjoyed making these this evening, they turned out so well and were so easy. I used almond milk and whole meal flour and they tasted great! Thank you

  16. Sarah Morrison Says:

    Hi Miriam, another great recipe! I didn’t have the ingredients to make the cappuccino cream but these pancakes were great just with vegan butter. I had to use a bit more almond milk but then pancake thickness is a personal preference! Totally love this! Can’t wait until I can make the cream to go with it.

  17. Lauri Says:

    I made these tonight for pancake day, delighted that I would after all be having pancakes. And while they were delicious (I shared them with my vegetarian husband who also really enjoyed them) they were really thick, more like American or Scotch pancakes. I added two extra lots of milk but it didn’t seem to make much difference to the thickness. It meant there was no way of swirling the mixture round the pan to spread it out. Any ideas Miriam?

  18. Miriam Says:

    Lauri HI there and thanks for your feedback. I have added a tad more milk to the recipe as I have tried them as they are and with more milk and my partner prefers them a little thinner, and friends loved them thick. I also added a tip and note that may be of use. The most important thing to start with is taste – if that doesn’t work, then the pancake hasn’t worked so here is this tip that I have added on to the recipe Tip/Note:- consistency preference of pancakes is personal and therefore differs, so add more milk if you wish – and always try a small baby pancake test first, the size of a tablespoon to check your own preference. The ones in this recipe make for a thick-ish batter, but the consistency of the resultant cooked pancake in this recipe is awesome.

  19. Miriam Says:

    Sarah Hi there – I don’t know if you had maple syrup but maple syrup is a little must with these pancakes. I agree about the consistency and have added a little bit more milk and a note due to the fact that some people prefer thinner and others a thicker consistency – homemade almond milk tends to thicken when cooked so do bear this in mind for next time, so you may wish to water it down slightly. Here is the note I have added:- Tip/Note:- consistency preference of pancakes is personal and therefore differs, so add more milk if you wish – and always try a small baby pancake test first, the size of a tablespoon to check your own preference. The ones in this recipe make for a thick-ish batter, but the consistency of the resultant cooked pancake in this recipe is awesome.

  20. Miriam Says:

    Hi there Anne, so glad you enjoyed these pancakes and I look forward to your future comments on my blog ! Cheers to you !

  21. Sophie Says:

    I just made these but with the Kara coconut milk as in my humble experience it is the vegan milk with the closest cooking and baking properties to cows’ milk, I found I had to add 600ml plus though to get the texture we like :). The kids loved them and my husband finished his plate in about 20 seconds I think I added a bit too much baking powder as my toddler distracted me as I was putting it in but it didn’t seem to matter. Still had some of the cappuccino cream left over and will be having it with swedish glacé ice cream later ;). Thanks for the recipe!

  22. linda anderson Says:

    After converting the Metric to Imperial I am ready to go give these a whirl! Will include link to conversion chart for other Americans that might need it! :) http://www.foodgeeks.com/resources/conversion_charts

  23. Miriam Says:

    Thanks Linda, that’s kind of you (my forthcoming book has both metric and imperial measurements for all). Let me know how it goes ! Enjoy !

  24. Miriam Says:

    Sophie Hi there and thanks for your feedback on these pancakes. I am delighted that you all enjoyed them ! It appears that more people prefer a slight thinner version – so good to know that everybody has loved them, so will increase the milk measurement. Thanks and I look forward to your future comments on my blog ! :)

  25. Joe Says:

    Hi: Are the cornstarch, rice flour and almond flour added to the previous ingred? Tks

  26. Heather Martin Says:

    You’re pictures really do make the mouth water. can’t wait to try some of your recipes. Thank you so much

  27. Miriam Says:

    Heather Hi there and thanks for the compliment. I shall look forward to your feedback and comments on my blog as and when you re-visit. Cheers !

  28. Miriam Says:

    No Joe – those ingredients you mentioned are for people who are allergic to wheat (have a gluten intolerance) and still wish to eat pancakes, I have given them what to substitute the wheat flour with, in fact you may notice that weight wise they total the same. So don’t worry about those ingredients.

  29. Mary Says:

    Hi Miriam!

    Hello from one of your biggest fans! I just pre-ordered 2 of your soon-to-be released cookbooks from Amazon and can’t wait to get them!

    I’m wondering, does the 50 ml of melted coconut oil go into the batter? I’m just wondering because you’ve suggested that they be fried in coconut oil… Also, if it should be in the batter, maybe some folks left it out and that’s why they are getting thick batter.

    I bought the self-rising flour today and can’t wait to make these. Do you think it would be alright to substitute some whole grain flour for all purpose flour? If so, what kind would you suggest? I do have some oat flour on hand, but could easily pick up some other kinds.

    Thank you!
    Mary

  30. Mary Says:

    I meant to say, could I substitute whole grain flour for the unbleached flour. Also, when I read your alternative grain combination for those who must be gluten free, I did see oat flour as an alternative. Thanks!

  31. Miriam Says:

    Hi there Mary, yes I am aware about the oats – For the gluten-intolerant, the only way to safely consume oats or oat products is to purchase certified gluten-free oats. Here are a few links about the subject. Bottom line is the brand. Cheers to you ! :)

    http://www.wisegeek.com/what-is-oat-flour.htm Oats from Ireland and Scotland, where less wheat is grown, are less likely to be contaminated in this way. Oats are part of a gluten-free diet in countries like Finland and Sweden. Suppliers in both those countries offer “pure oat” products. Here is another good link Mary http://www.glutenfreedafoods.com/The-Truth-About-Oats2.html

  32. Miriam Says:

    Hi there Mary and thanks for your purchases of my book, that’s awesome ! :) Next thanks also for your valid point, I did add extra coconut oil to the recipe ‘for frying’- that said, the use of self raising flour was designed to give a slight chunky form to the pancakes, so they are supposed to come out a little thick, unlike crepes. When I previously said (and still do) add all the ingredients and whisk, that includes the coconut oil, am not sure if anybody missed the coconut oil as nobody said as much, and everybody seemed to enjoy them. The problem lay with needing more milk added as the consistency of the batter is a thick-ish one, again, without egg I wanted to achieve the fullness and sealed texture that egg naturally produces. I would certainly not substitute flours at this point. Try the recipe as is for once, then play around with a little wholewheat flour in your 2nd trial, as it may all land up being far to heavy. Do add a little more milk to reach the texture of batter that you require once you have done a ‘spoon test’ (fry a baby one and try it). Do come back and let me know what you think and how it all went. Enjoy and best wishes your way dear Mary !

  33. Rhiannon Kitson Says:

    Amazing and plenty of mixture left for more the next day!
    There I was thinking how on earth do I make a vegan friendly pancake?…
    Voila!!! :)

  34. Miriam Says:

    So glad to hear Rhiannon – sounds like you enjoyed them. Yes, it’s a bonus when you can put some batter back in the fridge for a take 2 session the next day ! Only one word remains :- Enjoy ! :)

  35. Kelly Says:

    ohmygosh! YUM!! I can’t wait to try these! Thank you so much for all your gorgeous recipes! xo

  36. Miriam Says:

    Hi there Kelly and welcome here. Do let me know how they work for you ! They really are delicious. :)

  37. Amanda Says:

    OK so this morning….completely unprompted….the kids ask for vegan pancakes! Now…I am not even a vaguely organised person at all, and am a kinda chuck it in and hope for the best kinda cook. So…this morning I have used 2cups of plain flour and 1 of self raising plus 1 of oatbran…..and the only milk I had in was hazlenut milk. I made them a bit thicker this time aswell.
    The verdict…….1 million and 20 hundred thousand out of 10 apparently! Why did we ever need eggs in batter???

  38. Miriam Says:

    Amanda HI there. Glad you made the pancakes and enjoyed them ! :)

  39. Lauri Says:

    I made these last week for the family as smaller, Scotch pancakes, and they worked really well. Everyone enjoyed them! Thanks

  40. Miriam Says:

    Lauri thanks for letting me know, that’s awesome ! I look forward to your future feedback on my site ! :)

  41. Yvonne Says:

    Do I have to use more baking powder if I use spelt flour instead of the self raising flour and the unbleached flour?

  42. Miriam Says:

    Yvonne Hi there. I have to confess I wouldn’t know, but I wouldn’t make it without baking powder as they need that ‘rise’ from it. Cheers your way !

  43. Mary Says:

    Miriam, I am wondering if I could put some fresh blueberries into this batter before cooking…? I have been using a wholegrain Buckwheat Pancake mix for blueberry pancakes, and using egg replacer for the eggs. They have been OK but the buckwheat taste is very strong. Blueberries are in season here, and I would love to put them into this batter. What do you think? Also, do you think they would be OK without the coconut oil in the batter? I would like to either cut it down or cut it out. With the mix I have, I’ve left the 1 Tbls of oil out and not missed it.

  44. Miriam Says:

    Mary Hi – I would very much stick to the recipe for the 1st time, as these are vegan one must make an allowance for certain ingredients without compromising the taste – extra virgin coconut oil is not bad for you, and you will only be consuming very little portion-wise. Yes, add the blueberries, but do so after the batter in the pan has slightly heated up. It’s worth a try – don’t put too many in as they may sweat too much in the mixture – but I don’t see why they would not work ! Enjoy, and let me know how you get along as and when.

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