Mini Vegan Pancakes with Coconut Recipe

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 cups Unsweetened Plain Coconut Cashewmilk
• 4 tablespoons shredded coconut, toasted
• 1 tablespoon white sugar
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• Coconut oil or vegan butter for cooking
• Toppings: powdered sugar, toasted coconut flakes, roasted pecans, fruit of your choice

Prep

• Mix the flour, baking soda, shredded coconut, sugar, and salt. In another bowl, combine the Forager Project Cashewmilk, vanilla extract and apple cider vinegar. Next, combine both the wet and dry mixture.
• To bake the pancakes, use a non-stick pan over medium heat. Oil the surface with coconut oil or vegan butter and use between ⅛ and ¼ cup of batter per pancake. Bake for about 2 minutes, until bubbles appear and flip. Bake for another minute until each side is golden brown.
• Garnish the pancakes with toppings of your choosing, such as powdered sugar, seasonal fruits, and roasted coconut flakes and pecans.