Fluffy Coconut Lemon Strawberry Pancakes
THE RAW AND THE COOKED - a fresh take on plant based cuisine
THE RAW AND THE COOKED - a fresh take on plant based cuisine
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Ingredients

  • For the pancakes
  • Dry mix
  • 2 cups all purpose flour
  • 2 Tablespoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 1/2 cup vegan butter substitute (like earth balance brand), margarine or shortening, chopped
  • Preheat the oven to 350 degrees F.
  • Mix the dry ingredients together well in a mixing bowl. Stir in the chopped butter substitute until the dry mix takes on a crumbly texture.
  • Wet mix
  • 2 Tablespoons ground flax + 6 Tablespoons warm water (you are substituting for 2 eggs in this recipe)
  • 1 1/2 cups canned coconut cream (available at asian markets and/or Trader Joe’s) or full fat coconut milk
  • zest of 2 lemons

Instructions

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