Eggless Coconut Milk Pancake Recipe

This simple recipe is quick to put together and makes six to eight medium-sized pancakes.


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Ingredients

All-purpose flour:- 3/4 cup
White whole-wheat flour or whole-wheat flour:-1/4 cup
Sugar:-1 1/2Tbsp
Baking powder:-1 1/2 Tbsp
Salt:-1/8 tsp
Coconut milk:-1 cup (See note)
Canola oil:-2 Tbsp

Extra canola oil, vegan "butter" spread, or cooking spray for the pan

Procedure

1) In a large bowl, combine and whisk dry ingredients (flour, sugar, baking powder, and salt).

2) Whisk milk and canola oil together in a small bowl, and pour the mixture into a well formed in the dry ingredients.

3) Use a wooden spoon or spatula to stir the two mixtures until combined. A few lumps are OK.

4)Heat the skillet on medium heat & Coat it with a thin layer of oil, vegan "butter," or cooking spray. To make sure the pan is hot enough, scatter a few drops of water on its surface. If they hiss and evaporate, the pan is ready.

5) Spoon several tablespoons of batter into the skillet for each pancake. Let pancakes cook until they begin to bubble and sides start to solidify. Then flip and cook for another minute or two.

6)Serve pancakes hot with fresh fruit, powdered sugar, honey, or maple syrup.

Note:- If you don't have coconut milk you can substitute it with soy milk, rice milk or other dairy-free milk