Vegan MoFo #24: Mango Coconut Pancakes

Why hello there :) 

This recipe is based on my original Cinnamon Coconut Pancakes, and I thought it turned out super well ! I just re-vamped it a little bit by using Stevia instead of evaporated cane juice, two kinds of flour, and adding some unsweetened coconut flakes. Delicious! 

And the mango topping.... oh boy. 

So sticky and sweet, this is the perfect topping to send you into tropical heaven. Drizzle everything in agave nectar and enjoy a delicious and blissful meal.

Cinnamon Coconut Pancakes (Re-vamped!)
Based on Kim Barnouin's Maple and Apple Cinnamon Pancakes
Makes 8 pancakes

1/2 c. unbleached all purpose flour
1/2 c. whole wheat flour
1/2 t. Stevia
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 t. cinnamon
1 c. almond milk
1 t. vanilla
2 T. Earth Balance Coconut Spread, melted
3 T. unsweetened coconut flakes
Very SMALL amount of oil for frying

Mango Topping
2 mangos, diced
4 T. agave nectar

1. In a medium bowl, combine flours, Stevia, baking powder, baking soda, salt, coconut flakes, and cinnamon.
2. In a smaller bowl, combine milk, vanilla, and melted EB coconut spread.
3. Combine the two mixtures and whisk until batter is smooth.
4. Heat a SMALL amount of oil in a large skillet over medium heat. To do this, you can just lightly wet a napkin with oil and rub on the bottom of the skillet.
5. Using a 1/4 c. measure or a large ice cream scoop, pour batter into heated skillet, making only one pancake at a time.
6. Cook until you see bubbles forming on the top of the batter, then carefully flip pancake and cook until the other side is golden brown.

For the Mango Topping:
1. Place mango and agave in a saucepan over medium-high heat.
2. Let cook until agave has evaporated, leaving the mango sticky and sweet and golden brown. 
3. For added flavor, allow the mango to cook until caramelization starts to occur. 

Assembly:
Take a pancake, drizzle with agave, place a spoonful of mango on top, and sprinkle with more coconut flakes. Yum!

Nutritional Info

Servings: 8
Calories: 168

Carbs: 31g

Fat: 5g

Protein: 2g

What is your favorite kind of pancakes?
Much love, 

Coconut Kissed Peanut Butter Banana Cookies

Peanut butter. Bananas. Two classic flavors that really go well together. 

But those PLUS coconut?

Get ready to taste something so good, you just might eat the entire batch yourself. 

The coconut flavor in the recipe comes from Earth Balance Coconut Spread (making this the second recipe made with that I've been meaning to share!). It gives just a very subtle coconut flavor. Not overpowering, and not something that stands out significantly in the cookie. It's just enough. 

The past few days, I've been craving peanut butter cookies like CRAZYYYY. But there are a few problems with this craving:

1. I'm out of peanut butter. boo. 

2. I've only made one batch of gluten free cookies so far, this not being one of them. (Lemon shortbread cookies!)

3. I don't need to spend money on baking supplies to make more cookies or buy some GF ones already made. 

So. Sad face. :( 

Someone want to send me some as a present in the mail? :)

In other news, I got my list of residents for my hall (I'm an RA this year at school, remember?)! There are so many. I planned on having like, 30, but I have 41! Geez. But I'm excited! That means I have to buy more supplies for decorating... 

I more back to school in about 2 weeks for training, so it's a short summer this year. That means I need to get packing and buying all the stuff I need to go back to school! Lots of money being spent.. which means I need to stop wasting my money on food and clothing like I have been doing. Oops! 

Okay...recipe time!

Coconut Kissed Peanut Butter Banana Cookies

Based on Isa Chandra Moskovitz's Peanut Butter Crisscross Cookies

Makes about 2 dozen cookies

1/2 c. Earth Balance Coconut Spread

1/2 c. smooth peanut butter (use the no-stir kind if possible. I used Trader Joe's PB with flaxseeds!)

1/3 c. mashed banana (about 1 medium banana)

3/4 c. evaporated cane juice

1 t. vanilla

1 1/2 T. molasses

2/3 c. unbleached all purpose flour

1 1/3 c. whole wheat flour

2 T. cornstarch

1/2 t. baking powder

1/2 t. sea salt

1. Preheat oven to 350 degrees. Spray a cookie sheet with baking spray or line with foil or parchment paper.

2. In a large bowl, mix coconut spread, peanut butter, and sugar until smooth. This will take about 2 minutes in a high speed mixer.

3. Add mashed banana, vanilla, and molasses and mix until combined.

4. In a small bowl, mix flours, cornstarch, salt,  and baking powder. Add to wet ingredients and mix until just combined.

5. Scoop 1 T. size balls on to cookie sheet. Using a fork, press down on top of the cookies in opposite directions to form a crisscross shape. Sprinkle with more evaporated cane juice and bake for approximately 12-15 minutes, until the bottoms are a dark golden brown.

Much love,

Cinnamon Coconut Pancakes

Remember that review for Earth Balance Coconut Spread I wrote a few days ago?

Get ready for a DELICIOUS recipe I made using it!! :) 

I absolutely love pancakes. They are so freaking delicious. And, they can easily be made gluten free- just sub the all purpose flour for brown rice flour!

Most vegans know the book Skinny Bitch by Kim Barnouin and  Rory Freedman.
I based this recipe on the one from this cookbook, by Kim Barnouin. Great book!

The only sad thing about this recipe is that, as of today, I've decided to go gluten free (or at least, mostly gluten free!). Which means I can't eat this exact recipe unless I change it up as mentioned earlier (use brown rice flour!)

My carnivorous boyfriend liked these pancakes, which means they much be good, right? You can cover them in maple syrup or use the topping I suggest below! Or use both syrup AND the topping, that;s what I did...

Mixin up the batter....

Lookie! Bubbles!!!

Oh, yum. Golden brown deliciousness.

Cinnamon Coconut Pancakes
Based on Kim Barnouin's Maple and Apple Cinnamon Pancakes
Makes 8 pancakes

1 c. unbleached all purpose flour
3 T. evaporated cane sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 t. cinnamon
1 c. almond milk
1 t. vanilla
2 T. Earth Balance Coconut Spread, melted
Very SMALL amount of oil for frying

Optional Topping: Combine 2 T. EB Coconut Spread (softened for buttery spread or melted for use instead of syrup) and 1/4 t. cinnamon in a bowl.

1. In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
2. In a smaller bowl, combine milk, vanilla, and melted EB coconut spread.
3. Combine the two mixtures and whisk until batter is smooth.
4. Heat a SMALL amount of oil in a large skillet over medium heat. To do this, you can just lightly wet a napkin with oil and rub on the bottom of the skillet.
5. Using a 1/4 c. measure or a large ice cream scoop, pour batter into heated skillet, making only one pancake at a time.
6. Cook until you see bubles forming on the top of the batter, then carefully flip pancake and cook until the other side is golden brown.

Stacked high with lots of buttery topping.

Earth Balance Coconut Spread mixed with cinnamon. Super simple and delicious! Add some sugar if you want.

Nutritional Info

Servings: 8
Calories: 107

Carbs: 19g

Fat: 3g

Protein: 2g

Much love,

Product Review: Earth Balance Coconut Spread

I heard the door leading upstairs shut. That meant Stuart would be in my room any moment telling me to get out of bed. It was 10:30am... I didn't have to work today, and I wanted SLEEP.

"Wake up!" he said as he sat down next to me on my bed.
I groaned in response.
"Get up. I have to leave for work in a couple hours and I want to spend time with you."
I groaned again. Clearly, I'm not a morning person.
I rolled over and we talked for a few minutes about things I really don't remember at all, because I'm not really sure of what I do or say when I'm extremely tired.
I do remember Stuart picking up a small book on the floor called "Cooking with Coconut."

"I'm going to look through this," he said.
It was a book sent to me by Earth Balance, containing recipes that use their new Coconut Spread. It also contained coupons to use when purchasing this spread.
Lucky for me, Earth Balance agreed to send me some coupons for FREE Coconut Spread and their new MindfulMayo, so I could try them out and let you all know what I thought of them! And they sent me a little wooden knife to use too!
Yay for free food and free promotions :)

Eventually I did manage to get out of bed, go to the bathroom, brush my teeth. The usual.
By the time I got to the kitchen, I knew what I wanted to do to try out that coconut spread.
"Do you want pancakes?" I asked Stuart.
"You mean made with that coconut stuff?"
I nod my head.
"Sure."

I got to work right away, and soon I had a plate of fluffy pancakes ready to be eaten. Cinnamon Coconut Pancakes, to be exact (recipe to come soon).

They were DELICIOUS.
There was just a HINT of coconut flavor, and the cinnamon really made it.
Really, this spread is great!
You can use it in baking or just spread it on bread. It's a lot easier to spread than Earth Balance margarine/buttery sticks, and it even tastes better too, I think, if you don't mind a hint of coconut flavor on things. It's delicious.
I also tried it plain on toast, which was just as good.

Later in the day I tried this spread inside something else: Coconut Kissed Peanut Butter Banana Cookies.
Oh boy. These were delicious too. (Recipe coming soon as well!)
The coconut was a very subtle flavor, but so good. I used this spread to replace the EB margarine in this recipe, and I think it was a good decision on my part.

Overall, this Coconut Spread by Earth Balance is a GREAT new product and you should try it!

Want to learn about the benefits of coconut butter and coconut oil? Click here to read what I wrote about it!

The Daisy Rating:

4.5/5 daisies!

Much love,