Can I just say, you guys are the best?
A few weeks ago I shared these pancakes on Instagram and asked if it would be too forward to call them “Better than Sex Pancakes.” Most of you agreed it was a great name, a few of you were a tad embarrassed, and a handful of others offered up even raunchier title ideas. I was laughing all day reading your comments.
After doing more brainstorming about what to call these beauties, I went with something a little more tame and descriptive of what they actually are. But between you and me, these pancakes could totally live up to the name “better than sex cakes” because that’s how insanely delicious they are.
Your eyes will roll back.
You’ll want to devour them in seconds.
You’ll savor every bite.
They’ll leave you absolutely satisfied.
Friends, you’re gonna want these pancakes.
Do you shop at Trader Joe’s? It’s my go-to grocery store, because, awesome.
Every once in a while I spy a sample at their food counter that’s worth trying. My favorite one over the summer was Tuscan cantaloupe with fresh basil – genius!
One day I saw them sampling toasted coconut pancakes, and I squealed a little inside. The aroma had me hypnotized. But when I glanced over the ingredients on the box, I realized they were a no-go for me because of milk powder.
So, I took a mental note of the flavors and decided to get to work on my own version.
This recipe is simple to make, requiring just 10 ingredients and 30 minutes to make. Plus, it’s wholesome, with the addition of spelt flour and oat flour, and coconut sugar and maple syrup to sweeten. And can I just say, they’re a total FLAVOR BOMB?
Aside from my beloved Oatmeal Chocolate Chip Cookie Pancakes (which helped launched this blog), these are my new favorite.
Coconut is infused four ways. Yes, FOUR!
& Coconut oil
One of my favorite parts is the sprinkle of coconut on the tops of the pancakes, added while cooking. SO, good.
Trust me friends, you’re going to want these pancakes in your life. They’re:
& Insanely delicious
Make these pancakes your new go-to lazy weekend breakfast. Or, if you need a special treat during the week, make the batter ahead of time (up to 2 days) and prepare them the morning of. If you’re really in a hurry, make up a batch and freeze them, and then reheat in the toaster, oven, or microwave.
My favorite toppings are more toasted coconut and a drizzle of maple syrup or agave. The result is something out of this world. Dare I say, better than sex?
If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
- 3/4 cup (90 g) shredded unsweetened coconut, plus more for cooking
- 2 Tbsp (24 g) coconut sugar, plus more for cooking
- Heaping 1/2 cup (~45 g) shredded coconut + coconut sugar mixture (see above)
- 1 ½ tsp baking powder
- Pinch sea salt
- 1 cup (120 g) spelt flour
- 2 Tbsp (22 g) rolled oats or oat flour
- 1 flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water)
- 2 Tbsp (30 ml) melted coconut oil, plus more for cooking
- 1 Tbsp (15 ml) maple syrup or agave nectar
- 1 cup + 1 Tbsp (250 ml) coconut milk beverage (in the carton, not canned | or sub almond milk)
- Preheat oven to 350 F (176 C), and arrange shredded coconut on a baking sheet.
- In the meantime, prepare flax egg in small mixing bowl. Set aside.
- Once the oven is preheated, add the coconut and bake for 3-5 minutes, stirring once to ensure even baking, until just slightly toasted (see photo), being careful not to burn.
- Add toasted coconut to a food processor or blender with coconut sugar. Blend to combine. Set aside.
- In a large mixing bowl, add heaping 1/2 cup of your coconut mixture (from above | should be almost all of it), baking powder, sea salt, spelt flour, oats or oat flour. Whisk to combine.
- To the flax egg, add coconut oil, maple syrup, and coconut milk. Whisk to combine.
- Add wet ingredients to dry and stir until just combined, being careful not to over-mix. If the batter looks too thick, thin with a little more coconut milk. It should be semi-thick but pourable. Taste and adjust sweetness as needed.
- Let batter rest 5 minutes while preheating an electric griddle or skillet to medium heat (or about 325 degrees F). The surface should be hot, but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
- Generously grease griddle with coconut oil and pour ¼ cup measurements of batter onto griddle and gently spread into a small disc. Sprinkle on a little untoasted coconut and coconut sugar.
- Flip when bubbles appear in the middle and the edges appear slightly dry - about 3 minutes.
- Cook for 2-3 minutes more, or until fully cooked through in the middle.
- To serve, top with vegan butter and a drizzle of maple syrup or agave nectar, or toasted coconut.
- Leftovers will reheat well in the microwave or in a 350 degrees F (176 C) oven. Otherwise, freeze cooked pancakes in single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or plastic bag for up to 2 weeks. Reheat in toaster, oven, or microwave.