We made vegan mini coconut pancake stacks with the waffle batter adapted from veganyumyum excluding blueberries, replacing soy milk & yogurt to coconut milk & yogurt and topped with BeeFreeHonee (vegan apple syrup).
2 Cups All Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3 Tbs Sugar
1 Container Coconut Yogurt (Any Fruit)
1 1/3 Cup Coconut Milk
5 Tbs Water
1/3 Cup Coconut Oil
Spray Oil for the griddle
Mix all the dry ingredients together well with a whisk. In another bowl, whisk the wet ingredients together. Combine wet and dry. Leave in the fridge for a few hours.
Grab a non-stick square griddle and spray some oil at low-medium heat. Prepare Norpro 666 Nonstick Egg Rings, 2-Piece Set and place them on the griddle. Pour the batter (about halfway) for thick pancakes or (less than halfway) if you want skinny pancakes. I prefer thick pancakes because they are wholesome and yummy.
Remove Norpro 666 Nonstick Egg Rings, 2-Piece Set immediately after 3 minutes cooking that side. Flip the side gently and cook extra few minutes until golden brown.
Serve with rice whipped cream, or vegan syrup such as BeeFreeHonee.