pancakes

Almost Vegan Coconut White Chocolate Pancakes

Almost Vegan Coconut White Chocolate Pancakes recipe by Wood and spoon. These are coconut oil pancakes sweetened with dried flaked coconut and white chocolate! The pancakes are light and fluffy and flavored with coconut thanks to the coconut milk. Top with coconut whipped cream or fresh fruit compote for a delicious healthy breakfast that actually heat well too! Find this vegetarian recipe on thewoodandspoon.com brunch

So have I told you our exciting news? Are you privy to the crazy, fun, awesome changes coming to our family? WE’RE HAVING A BABY!

Baby #3 for the Wood family is coming July of this year, and I could not be more excited. We talked about growing our family for some time, and we felt beyond blessed when I took a positive pregnancy test back in November. The past few months have been full of stretchy pants and fast food cravings and all too much nausea, but I’m finally in my second trimester and starting to feel a little closer to myself again. No word yet on whether this baby is a boy or a girl, but I’ll be sure to divulge all of the details as soon as I have them. You know I can’t keep a secret too long.

Almost Vegan Coconut White Chocolate Pancakes recipe by Wood and spoon. These are coconut oil pancakes sweetened with dried flaked coconut and white chocolate! The pancakes are light and fluffy and flavored with coconut thanks to the coconut milk. Top with coconut whipped cream or fresh fruit compote for a delicious healthy breakfast that actually heat well too! Find this vegetarian recipe on thewoodandspoon.com brunch

One of the many strange things about this pregnancy so far is the changes in my preferences for food. In an ironic turn of events, I find my sweet tooth is really not so sweet at all these days. I’d much prefer a crunchy salad or a paper bag full of salty French fries. Give me chicken noodle soup and chips, not cake and cookies, okay? This no desserts this has been great for keeping off too many prego pounds, but as you can imagine, it’s kinda bad for business if the baking and desserts writer doesn’t want to eat dessert! What is a girl to do?!

Luckily, my desire for baked goods in the morning is still fairly normal, so don’t be surprised if you see a whole lot of breakfasty things over here this month. Last week you got the orange swirl bread, next week will be a lemony breakfast pound cake, and this week we’re keeping it healthy-ish with these almost vegan coconut white chocolate pancakes. YUM.

Almost Vegan Coconut White Chocolate Pancakes recipe by Wood and spoon. These are coconut oil pancakes sweetened with dried flaked coconut and white chocolate! The pancakes are light and fluffy and flavored with coconut thanks to the coconut milk. Top with coconut whipped cream or fresh fruit compote for a delicious healthy breakfast that actually heat well too! Find this vegetarian recipe on thewoodandspoon.com brunch

Okay, I know what you’re thinking. What does “almost vegan” mean? Well, these pancakes COULD be vegan if only I could get my hands on vegan white chocolate. As my small, rural town of Selma, AL has a really poor supply of such commodities, I could not find vegan white chocolate, so these vegan coconut white chocolate pancakes are vegan all except for the chocolate. Comprende?

These cakes are super easy to whip up. Melted coconut oil, coconut milk, and vanilla are combined in a bowl before the dry ingredients are tossed in. We’re not talking anything crazy here, just flour, sugar, salt, and baking powder. Keep in mind that some processed sugars and flours are not actually vegan, so be sure to check your brand of preference if you’re trying to play it safe. Stir in the dry ingredients and then fold in the finishing touches- sweetened coconut flakes and finely chopped white chocolate. If you have a hard time finding vegan white chocolate you can totally skip this and add extra coconut. I’d also consider regular chocolate too, because, duh.

Almost Vegan Coconut White Chocolate Pancakes recipe by Wood and spoon. These are coconut oil pancakes sweetened with dried flaked coconut and white chocolate! The pancakes are light and fluffy and flavored with coconut thanks to the coconut milk. Top with coconut whipped cream or fresh fruit compote for a delicious healthy breakfast that actually heat well too! Find this vegetarian recipe on thewoodandspoon.com brunch

These almost vegan coconut white chocolate pancakes get baked on a griddle with a little extra coconut oil until they’re just barely tanned and puffed. Serve immediately with your syrup or topping of choice. I whipped up a coconut whipped cream for the batch you see pictured, but this is totally optional. This recipe makes a small batch of pancakes, about 10- 3″ cakes, so if you’re serving a crowd be sure to double it up.

Thank you so much for sharing in our joy. I’ll try not to be too obnoxious with baby news, but you should probably count on a healthy amount of hormonal banter. You’ve been warned. Whip up some of these almost vegan coconut white chocolate pancakes this week and enjoy!

Almost Vegan Coconut White Chocolate Pancakes recipe by Wood and spoon. These are coconut oil pancakes sweetened with dried flaked coconut and white chocolate! The pancakes are light and fluffy and flavored with coconut thanks to the coconut milk. Top with coconut whipped cream or fresh fruit compote for a delicious healthy breakfast that actually heat well too! Find this vegetarian recipe on thewoodandspoon.com brunch

If you like these vegan coconut white chocolate pancakes you should try:

Buttermilk Pancakes

Vegan Chocolate Chip Cookies

Pecan Apple Dutch Baby

Healthy Coconut Almond Chocolate Cookies

 

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Almost Vegan Coconut White Chocolate Pancakes

Almost Vegan Coconut White Chocolate Pancakes recipe by Wood and spoon. These are coconut oil pancakes sweetened with dried flaked coconut and white chocolate! The pancakes are light and fluffy and flavored with coconut thanks to the coconut milk. Top with coconut whipped cream or fresh fruit compote for a delicious healthy breakfast that actually heat well too! Find this vegetarian recipe on thewoodandspoon.com brunch

These almost vegan coconut white chocolate pancakes are loaded with coconut flavor and sweetened with white chocolate bits. Top with a coconut whipped cream for an extra special breakfast treat!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 10 1x
  • Category: Breakfast
Scale

Ingredients

  • 3 tablespoons coconut oil, melted
  • 1 cup (240 gm) coconut milk (water or another plant-based milk can be used in a pinch)
  • 1 teaspoon vanilla extract
  • 1 cup (140 gm) all-purpose flour
  • 3 tablespoons sugar
  • 21/4 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup finely chopped white chocolate, more if desired
  • ½ cup sweetened coconut flakes, more if desired

Instructions

  1. Preheat a griddle or skillet on the stove to 325 degrees, about medium heat. In a large both, whisk together the coconut oil, milk and vanilla. Add the flour, sugar, baking powder, and salt and stir just barely to combine. Some clumps are okay and will help keep your pancakes from being dense. Fold in the white chocolate and coconut flakes. Add an additional tablespoon of milk if your batter is too thick or an additional tablespoon of flour if it is too thin. I usually end up adding a tablespoon.
  2. Melt a teaspoon of oil in your pan and spoon out ¼ cup sized rounds of batter. Use the back of your spoon to spread the circles out as desired. If you find your batter is too thick or thin, adjust with a little flour or milk. Cook for about 3 minutes on that side or until the pancake bottom is turning golden. Carefully flip and cook until the pancake is done! Repeat this process with the remaining batter. Serve with coconut whipped cream, additional white chocolate, or coconut flakes or syrup if desired.

Notes

  • The white chocolate will melt and caramelize on your skillet leaving little brown circles on the top of your cakes. If this bothers you, you can sprinkle the white chocolate chips on the top of the batter after your spoon the cakes onto the griddle. Please note that the underside of your pancakes will be splotchy if you do this, but the tops will look pretty.
  • White chocolate is NOT vegan. That’s why this recipe is “almost!” vegan. Just a friendly reminder. Keep in mind some processed all-purpose flours and sugars are not vegan as well. Check with your specific brand for more info.

Buttermilk Pancakes

Buttermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.com

What has happened to the weekends? Is it just me, or are we all losing our minds? With two kids and a stacked schedule, the weekends have begun to fill up with the chaos and rush that is normally reserved for Monday through Friday. I ask you- WHERE IS THE RELAXATION?! With so much to accomplish on the weekends, I say we take back our mornings and make them extra special with a stack of buttermilk pancakes for breakfast. Who’s in?!

Buttermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.com

I can remember preparing breakfast in bed as a kid. I’d fill a tray with one of everything from our pantry: toast with jam, toast with peanut butter, a bowl of cereal, a bowl of fruit, a half of a Pop-Tart, a glass of juice, a cup of milk, and maybe even a granola bar (if the tray could hold it). The spread was more akin to a two-star breakfast buffet, and although I’m sure my Mother nearly threw up when she saw the amount of food I’d prepared for her, she would nibble away and act totally impressed with my work. Bless you, Mom. 

Buttermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.com

Now as an adult, I find myself wanting to capture the glory of those lazy Saturdays once more. Aimee and George are hardly old enough to treat me to a carb-fest in bed, but I think there is still room to fill bellies (and hearts, right?) with a bit of weekend magic. Buttermilk pancakes is 100% the way to do it.

I’m proud to call this recipe for buttermilk pancakes my own. Buttery and fluffy with just the right amount of tang, these buttermilk pancakes are a simple dish that you’d be thrilled to serve too. The batter takes just a few minutes to whip up, but the reward is nothing short of glorious.

Buttermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.comButtermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.com

To make them, we start with the batter. Melted butter, buttermilk, eggs, and vanilla are stirred together with a bit of sugar. Next, the dry ingredients are folded in and combined just until a few lumps remain. Be careful not to overmix the batter and allow it to rest while you heat your pan.

Here’s where you can freestyle a bit. If you’re into pancakes with buttery, crispy edges, load your pan up with butter and keep the heat just under medium-high. If you prefer an evenly cooked pancake, golden brown throughout, give your pan just a sweep of butter before adding the batter to a moderately heated pan. I like to wrap a pat of butter in a thin paper towel and rub it against the hot pan. That way, you get an even coat of butter without all the extra bubble and spatter. Use a measuring cup to ladle out large rounds of batter, and gently smooth it out to form uniform cakes. Cook until the batter is bubbling throughout and then flip to finish off the other side.

Buttermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.com

I prefer these buttermilk pancakes served classically with a huge schmear of butter and a drizzle of maple syrup, but there are a million ways to get creative here! Add fresh berries or a cooked compote for a special breakfast. Include sprinkles, chocolate chips, or pecans in the batter for a unique spin. Make your own syrup or go crazy with the whipped cream, because these buttermilk pancakes are the perfect vehicle for a healthy dose of morning joy. Enjoy them however you’d prefer.Buttermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.comButtermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.com

Make these pancakes this weekend and take time to share them with some people you love. Happy hump day to you all and catch you next week!

If you like these buttermilk pancakes you should try:

Chocolate Sweet Rolls

Buttermilk Biscuits Sandwiches

Funfetti Scones

Cinnamon Swirl Bread

 

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Buttermilk Pancakes

Buttermilk Pancakes recipe By Wood and Spoon blog by Kate Wood. This is a recipe for light and fluffy buttermilk diner style pancakes with even brown on the pancakes and a soft chewy texture. These breakfast treats are tangy and best served with maple syrup. Find the recipe and how to for this best brunch meal favorite on thewoodandspoon.com

These buttermilk pancakes are light, fluffy, and barely tangy, the perfect vehicle for butter and maple syrup. This recipe makes enough breakfast for a family of four!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 12 1x
Scale

Ingredients

  • ¼ cup (55 gm) unsalted butter, melted
  • 13/4 cups (390 gm) full-fat buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 tablespoons sugar
  • 11/2 cups (195 gm) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Extra butter for greasing skillet

Instructions

  1. In a large mixing bowl, whisk together the butter, buttermilk, egg, vanilla extract, and sugar until well combined. Add the dry ingredients and stir together with a spoon or spatula until combined, but still a bit lumpy. Do not overmix. Allow the batter to rest for 10 minutes.
  2. When ready to start preparing pancakes, heat a griddle to medium (325 degrees) and stir the batter once more. Wrap 1 tablespoon butter in a napkin or paper towel and use it to lightly grease your griddle. Spoon 1/3 cup of batter rounds onto the griddle and gently smooth each out into a 5” circle. Cook until bubbles appear in the center of the pancake and the edges no longer look glossy. Flip the pancakes and cook and additional 2 minutes, or until the bottoms are golden brown. Serve with extra butter and syrup.