It’s been quite some time since we enjoyed a good stack of pancakes, they aren’t usually a breakfast department go-to in our household but with some vegan visitors over for brunch this week we decided to try something different.
Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous.
A 100ml serving of canned coconut milk has: 154 calories 1.4g protein 15g fat (13.2g saturates) 3.4g carbohydrate
Coconut milk is derived from the flesh of the coconut. The thick, creamy white flesh is what is made into the milk and while coconut milk is high in saturated fat, it is much healthier than other saturated fat products. The fat in coconut milk is easily metabolized by the body and also offers some health benefits as it is anti-carcinogenic, anti-microbial, anti-bacterial, and anti-viral.
I hope you enjoy this pancake recipe, if you don’t tell your diner I bet they won’t even guess they are vegan!. These delicious treats explode with blueberry flavor in every bite and are perfect for boosting your energy naturally! I enjoyed my pancakes with a smoothie but they would go great with a cup of coffee or a glass of almond milk.
** These pancakes taste great cold or reheated and you can even freeze them and pop them in the toaster for a quick treat! Here’s Henry enjoying a toaster pancake the next day!