Coconut Oil Pancakes

In general, vegan recipes happen in this apartment because we’re out of critical, non-vegan ingredients. Today was a rainy lazy Sunday morning and pancakes needed to happen. With no eggs in the fridge we were forced to be a little resourceful. We found a vegan recipe that calls for no eggs and soy milk, and subbed the soy milk for regular milk (so these aren’t vegan, but easily could be). We used frozen fruit – as we said, slim pickins on a Sunday morning – and had a new jar of coconut oil that we’ve been meaning to try. So basically, we combined everything we had left in the fridge/freezer and came out with some surprisingly delic pancakes. This recipe makes about 16 medium-sized pancakes. Best served with real Vermont maple syrup and a side of Friday Night Lights (which we can’t stop watching).

Ingredients
2 cups whole wheat flour
2 tbsp brown sugar
4 tbsp baking powder
1/4 tsp salt
4 tbsp coconut oil

2 cups 2% milk
1/2 tsp cinnamon
1 banana, sliced
1/2 cup berries

Steps
Combine dry ingredients
Stir in milk and coconut oil until smooth

Fold in berries and sliced banana

Spoon on to lightly greased pan (we used coconut oil) and flip once golden brown

Top with maple syrup and devour. nom nom nom

Recipe inspired by about.com

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