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Vegan Coconut Pancakes 5

Vegan Coconut Pancakes

Recipe developed by Clarissa Paimanta, RD and tested by Cassandra Floyd, MS, RD, LDN
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Course: Breakfast
Cuisine: American
Keyword: Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based
Diet Type: CKD, Dialysis, VLPD
Servings: 4 servings
Calories: 390kcal
Author: Clarissa Paimanta, RD

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

Calories: 390kcal | Carbohydrates: 52g | Protein: 6g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 219mg | Potassium: 460mg | Fiber: 4g | Sugar: 18g | Vitamin A: 23IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 3mg | Phosphorus: 112mg
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