Coconut Bacon Pancakes
Coconut Bacon Pancakes are the BEST fluffy vegan pancake recipe. Dairy-free pancakes are easy to make from scratch! The plant-based bacon in this recipe creates the perfect blend of sweet and savory flavors, but it’s also easily customized! These pancakes are bulked up with some oats and made egg-free with some ground flaxseed (no banana needed!).
Ingredients
For the dry ingredients:
- 1 cup all-purpose flour
- 1/3 cup Coconut Bacon Salt + more for sprinkling
- 2 Tbsp oats
- 1.5 tsp baking powder
For the wet ingredients:
- 1 cup plain non-dairy milk
- 1 flax egg 1 Tbsp ground flaxseed + 3 Tbsp cold water
- 2 Tbsp melted coconut oil
- 2 Tbsp coconut oil
Instructions
- Prepare your coconut bacon first. Allow it to cool. While you wait, make the flax egg and set it aside. Mix and let sit for 5 minutes.
- Whisk the dry ingredients in a large mixing bowl until combined. In a separate bowl, whisk together your wet ingredients. Then, make a well in the center of the dry ingredients and pour in the wet ingredients mixture. Stir until just combined.
- Add a thin layer of coconut oil or vegan butter to a large pan and heat it on medium heat. Take 1/4 cup of the vegan pancake batter and pour it onto the pan. Sprinkle a pinch of coconut bacon salt on top and cook for 2-3 minutes until the bottom of the pancake starts to firm up. Then, carefully flip your pancake and cook for another 1-2 minutes.
- Stack these vegan pancakes on a plate, top them with more coconut bacon salt, vegan butter, and some maple syrup. Enjoy!
Notes
Feel free to sub frozen blueberries or chocolate chips for the coconut bacon if that's more your thing!
This recipe is adapted from this one from the awesome Minimalist Baker.
Tried this recipe?Let us know how it was!