Sick of the same old boring pancakes? Do you love coconut and tropical flavors? Then you have got to try these vegan coconut pancakes for a delicious spin on a weekend morning favorite! These pancakes are a great choice for a low-protein, plant-based diet for people with CKD.
Most store bought pancake mixes contain phosphorus additives. A great way to keep phosphorus in check is by making pancake mix from scratch and by making your own baking powder.
Phosphorus-free baking powder
Baking powder is an essential ingredient in baking. It helps increase the volume and lighten the texture of baked goods. However, most store bought baking powder contains phosphorus additives.
Because phosphorus additives are so easily absorbed, we recommend avoiding them whenever possible. Fortunately, we’ve got a great phosphorus-free solution when you need to use baking powder in a recipe!
Combine baking soda and cream of tartar to make phosphorus-free baking powder.
The formula: 2 teaspoons cream of tartar + 1 teaspoon baking soda= 1 tablespoon of baking powder.
Do a lot baking? Try making a bigger batch to keep in your pantry. Looking for an easier solution? Try Ener-G Baking powder, it’s not only phosphorus free but is low in sodium! High five for cutting out those two buggers in one easy swap!
KidneyRD verdict:
Cassandra and her family loved the tropical spin on traditional pancakes! Let us know in the comments below if you try this recipe, we’d love to hear what you think!
Vegan Coconut Pancakes
Ingredients
- 1 1/4 cups all-purpose flour
- 3 tablespoon granulated sugar
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons cream of tartar
- 3/4 cup canned coconut milk
- 1 teaspoon coconut oil
- 1/3 cup water
- 1/2 teaspoon vanilla or coconut extract
Toppings:
- 1 cup canned pineapple drained and chopped
- 1/2 cup unsweetened coconut flakes toasted if desired
- maple syrup (optional, for added sweetness)
Instructions
- In a bowl, whisk together flour, sugar, cream of tartar and baking soda.
- Add the coconut milk, water, coconut oil, and vanilla extract. Whisk gently until just combined. The batter should be thick but pourable; some small lumps are okay. If it’s too stiff, add water 1 tablespoon at a time, taking care not to overmix.
- Heat a cast-iron skillet or griddle over medium heat and lightly coat with coconut oil. Pour about ¼ cup batter for each pancake, leaving space between them. Cook until the bottoms are golden and bubbles form on the surface, about 2–4 minutes. Flip and cook for another 1–2 minutes, until golden brown.
- Serve 2 pancakes per person, topped with pineapple, coconut flakes, and a drizzle of maple syrup if desired.
Nutrition
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Hi I am a new Kidney Dialysis Patient , while looking through your helpful informative articles I came across this enticing recipe for Vegan Coconut Pancakes, I was very excited to try, But I was disappointed by the uses of Baking Powder in this recipe , When I try this recipe, I would be more inclined to covert the Baking Powder to a ratio of Baking soda and Cream of Tarter which would make this even more Kidney friendly .
Hi Carol,
Thank you so much for bringing this to our attention, you are absolutely right! We talked about this in our Chicken and Dumplings recipe, you might be interested in the Ener-G baking powder that we reference in this post. We updated the coconut pancakes recipe to remove the baking powder!
Yes, under leavening my packed pancake mix says,” (baking soda, Sodium Aluminum Phosphate, Monocalcium Phosphate).
The Rumford brand baking powder I have, that says it is Aluminum Free, still has Calcium Acid Phosphate. So, thanks for the recipe.
Made this recipe today.
Tastes great…I am tossing my store brand pancake mix.
We’re so glad that you enjoyed them, Robert!