|Strawberries and coconut make the perfect pair in this delicious morning treat.|
|Makes approx. 8 large pancakes |
Sweetness - 1/3
Difficulty - 1/3
1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
1/2 cup shredded coconut
1/4 cup organic cane sugar
1 cups vegan milk of choice
1 teaspoon pure vanilla extract
1 tablespoon coconut oil (or grapeseed oil if you do not have)
2 cups chopped strawberries
more oil, for frying
Add the pancake mix, shredded coconut and cane sugar to a large bowl and mix well. Stir in the vegan milk, vanilla, and coconut oil and mix once more. Add more flour for thicker pancakes, or more milk for thinner ones. Stir in the strawberries when mixed.
Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.
Enjoy warm with maple syrup, coconut cream, and fresh strawberries.