These Coconut Milk Pancakes Topped with Maple Syrup and Berries are truly decadent! They are light and fluffy, with the perfect hint of sweetness.
Coconut milk imparts a subtle coconut flavor in these pancakes. Coconut milk is a creamy, rich liquid made from the meat of mature coconuts. It is an excellent substitute for cow’s milk because it is easy to digest and contains an abundance of nutrients. In particular, coconut milk is rich in lauric acid, a medium-chain fatty acid. The body converts lauric acid into a highly beneficial compound called monolaurin, an antiviral and antibacterial that destroys a wide variety of disease causing organisms.
Breakfast is my favorite meal of the day and nothing says Saturday morning like pancakes. These pancakes can be enjoyed plain, but after an early trip to the farmer’s market, I thought fresh berries would be the perfect topping! This recipe is adapted from the Cinnamon Girl blog.
- 1 ½ cups spelt flour
- 2 tablespoons coconut sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon sea salt
- ½ teaspoon cinnamon
- 1 cup coconut milk
- 2 teaspoons lemon juice
- 1 tablespoon ground flax seed
- ½ cup water
- 3 tablespoons coconut oil, melted
- Extra coconut oil for brushing the pan
- Maple syrup
- Fresh berries (optional)
- In a large mixing bowl, whisk together spelt flour, coconut sugar, baking powder, sea salt and cinnamon.
- In a separate bowl, whisk coconut milk, lemon juice and ground flax seeds until mixture appears foamy. Stir into dry mixture. Add water and oil. Whisk until all ingredients are well combined.
- Let the batter rest for 10 minutes.
- Lightly coat a medium pan with oil and heat to medium. For each pancake, pour ⅓ cup of batter and cook for 4 minutes or until air bubbles appear on top. Flip pancake and cook for another 3 minutes.
- Serve with generous drizzle of maple syrup and fresh berries.