Featuring Cocozia Coconut Water
When I was growing up, on Mother’s Day I would treat my mom to some homemade pancakes in bed. The sweet, fluffy stack of pancakes drenched in maple syrup was the perfect special breakfast. These days, my family is trying to eat healthier, and my mom especially needs to watch her sugar intake, so I had to come up with a new Mother’s Day breakfast, but still keep the pancake tradition alive.
My vegan gluten free coconut power pancakes are a delicious and healthy way to say thanks to your mom this Mother’s Day! Full of sweet coconut flavour, these pancakes are also high in protein to give you a good boost of energy for your Mother’s Day activities. This post was sponsored by Cocozia Coconut Water, which I used instead of regular water in this recipe. Smooth, light and 100% organic, Cocozia Coconut Water added a subtle flavour to the pancakes and was a refreshing drink to wash them down, a great way to rehydrate in the morning!
The key to cooking gluten free pancakes is to work over very low heat. Otherwise they will burn and leave the insides mushy. These pancakes do take a bit longer to make than regular pancakes, but the effort is well worth it! They taste even better the next day and will fill your house with the tropical scent of coconut. Your mother will appreciate another day off from breakfast duties, that is if you can resist the urge to eat them all in one sitting!
Vegan Gluten Free Coconut Power Pancakes
- 1 cup Cocozia coconut water
- 1 cup unsweetened almond milk
- 1 ripe banana smashed into 1 inch pieces
- ¾ cup Bob’s Red Mill Gluten free flour
- 1/3 cup coconut flour
- ¼ cup shredded unsweetened coconut + some for topping
- 2 tablespoon protein powder I use President’s Choice Vegetarian Protein Powder
- 1 tablespoon baking powder
- 1 tablespoon raw honey
- ¾ teaspoon sea salt
- ½ teaspoon xantham gum
- ½ teaspoon vanilla extract
- coconut oil for frying
- coconut butter * does contain traces of dairy
- real maple syrup
Whisk together all the dry ingredients into a large bowl – both flours, the shredded coconut, protein powder, baking powder salt and xantham gum. Add the smashed banana, honey and vanilla extract and mix well with a wooden spoon.
Pour the coconut water and almond milk a half cup at a time into the dry ingredients, whisking vigorously after each addition. The batter will be thick but light.
Heat two non stick medium fry pans over medium heat. Add a teaspoon a coconut oil and turn down to medium low. Using a wooden spoon, drop two large dollops of the dough into the hot oil, quickly spreading them out to ½ inch thick. Flip once the pancakes move around the pan easily and are golden brown, approximately 7-8 minutes per side. Flatten with spatula and cook other side of pancake for another 7-8 minutes. Repeat until pancake batter is finished. Keep pancakes warm in a toaster oven set to low.
Top with some coconut butter or shredded coconut and real maple syrup.