Thinking about what to make for breakfast? How about pancakes topped with fresh fruit?
Starting the day with these sugar-free vegan coconut pancakes is really more like breakfasting with dessert.
Meanwhile you get all the energy you need to start your day off right.
They are very filling, don’t contain any added sugar and can be served with any kind of fruit and toppings you like!
Sugar-free vegan coconut pancakes
I use spelt flour in this recipe because I like its soft and slightly sweet flavor.
If you want to make a gluten-free variant, you can substitute the spelt flour with banana or coconut flour. Make sure when you use coconut flour to experiment with the proportions, as it interacts differently with liquids.
Mix the flour with the coconut cream and water and add a dash of salt to bring out the flavors.
Cut the fruits to bake with the pancake dough. Thin slices work best, as they will stick when you turn the pancakes.
Put coconut oil in the frying pan.
Then pour the pancake dough and add the sliced fruit quickly while the dough is still liquid.
Press the fruit lightly into the pancakes.
Bake till golden, then turn the pancakes. The fruit side will be done faster, so make sure to keep an eye on them so that they don’t burn.
Serve with lots of sliced fruit and optionally peanut butter, seeds and nuts.
These are some of my favorite toppings for these fruity coconut pancakes:
Banana / Mango / Pineapple / Strawberry / Mulberry / Persimmon / Fig / Blackberry / Coconut / Mangosteen / Cherry /
Papaya / Date / Lychee / Kiwi / Apricot
Walnuts / Almonds / Brazilian nuts / Macademia nuts / Hazelnuts / Cashews
Seeds and powders
Sesame / Chia / Hemp / Sunflower / Amla powder / Maca powder / Flax / Cinnamon powder / Pumpkin / Raw cacao
Sauces and spreads
Peanut butter / Cashew butter / Raw chocolate sauce / Coconut butter / Coconut nectar
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