Coconut Orange Pancakes | Breakfast

Pancakes became popular in the Caribbean in the late 1980s. Many Caribbean

nationals had emigrated to the United States and Canada, and when they

returned, they made pancakes in the morning for their families. I loved pancakes,

but after I went vegan I gave up hope of eating them because I thought I would

never be able to achieve a fluffy, soft pancake without eggs. But eventually, I did,

and today I’m a happy vegan pancake lover. Try these pancakes for your next

brunch. The candied coconut is optional, but I highly recommend it.


Candied Spiced Coconut

¼ cup (25 g) coconut or unsweetened dried coconut

cup (62 ml) fresh orange juice

3 tablespoons (45 ml) water

1 tablespoon brown sugar

⅛ teaspoon ground nutmeg

Pinch of ground cinnamon


1 teaspoon apple cider vinegar

1¼ cups (313 ml) non-dairy milk

¾ cup (94 g) unbleached all-purpose flour

½ cup (60 g) whole wheat flour

2 teaspoons baking powder

½ teaspoon baking soda

2 tablespoons light brown sugar or granulated sugar

½ cup (50 g) finely grated fresh coconut

1½ teaspoons almond essence, or ¾ teaspoon almond extract

½ teaspoon orange zest

½ cup (125 ml) fresh orange juice

½ teaspoon salt

Vegan margarine


To make the candied coconut, combine all of the ingredients in a small

saucepan over low heat. Cook, stirring occasionally, for about 15 minutes, until

the liquid is reduced by about half. If you want a drier coconut mixture, cook for

an additional 10 minutes, until the coconut is cooked.

To make the pancakes, stir the vinegar into the nondairy milk. Separately, stir

the flours, baking powder, baking soda, and sugar together. Add the coconut,

almond essence, and orange zest to the milk. Pour the milk mixture into the flour

mixture and stir to incorporate. Stir in the orange juice and salt and mix well.

Refrigerate for 20 minutes to help the batter thicken.

Heat a griddle or large, heavy skillet over medium-low heat. Once it’s hot, put

a little margarine in the pan. Spoon the batter into the pan, using a scant ¼ cup

(62 ml) for each pancake. Cook the pancakes for about 3½ to 4 minutes on each

side, until golden brown.

Decorate the pancakes with the candied coconut, orange sections, and

chocolate ganache (see Island tip) if desired.

Island tip

If you want denser pancakes, add ¼ cup (31 g) more flour of your

choice. To make chocolate ganache, just melt some dark chocolate, then

stir in a bit of non-dairy milk—but not too much. The ganache should

be quite thick.

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