Tropical coconut pancakes- wholefood, plant based
Pancakes, a simple breakfast that symbolizes comfort, holidays, get togethers, relaxed mornings and more. Super family friendly with the potential to be customized and created per taste, health interests, pancakes are always in demand. This recipe is made to make them extra special, by adding tropical vibes with lots of fresh coconut. Coconut is nature’s gift to be enjoyed responsibly. Coconut is rich in calories, most of those coming from fat which is predominantly saturated. There is also a good dose of fiber and various minerals such as potassium included in the tender white coconut flesh.
There continues to be lot of controversy around the health effects of coconut, especially coconut oil. Coconut oil is a processed food and is completely saturated fat. There has been heavy marketing attributing health benefits of coconut oil to its high Lauric acid content, which is also present in breast milk. But there is no scientific research proving the touted health claims. Scientifically , we know that saturated fat is unhealthy and can lead to chronic conditions such as heart disease, diabetes. Even though all saturated fats are not the same, there is no proven good from the saturated fat in coconut oil. Studies done using 100% MCT (medium chain triglycerides) are beneficial for gut health, brain health and increasing insulin sensitivity. And coconut oil has MCTs in it , but only 14 %.
Coconut water on the other hand is 95% water, 4 % sugars and the rest are mostly electrolytes with trace vitamins. It is a definitely a great way to hydrate yourself.
Interestingly, there are populations across the world who thrive on coconut with no clear increase in most diet related chronic conditions. Given the science we know so far, it is reasonable to conclude that Coconut is not a total villain from health perspective, neither is it a miracle food. If you were to enjoy coconut, go for the least processed form, which is fresh coconut or coconut water. And, when consuming fresh coconut, be mindful of the portion size, especially if you are dealing with lifestyle diseases.
These pancakes , are not bulky but full of texture and natural sweetness. With just handful of ingredients, these tropical pancakes can be made in advance and stored in air tight container for a week. They stand well to reheating in microwave.
Tropical Coconut pancakes
Equipment
- Blender
Ingredients
- 2 1/4 cup Rolled oats
- 1 1/2 cup Coconut pieces – preferably fresh and not tender
- 7 Medjool dates – pitted
- 5+1 cups plant based milk
- 3 Tbsp chia seeds
- 1 tsp cinnamon optional
Instructions
- There is truly one main step only after you get the ingredients ready. Add the oats, coconut pieces, chia seeds 5 cups plant based milk to a blender and blitz till nice smooth mixture is formed. Take this mixture into a bowl and then adjust consistency, by adding the extra cup of plant based milk. If still the mixture appears slightly thick, add few tbsp water. (Depending on the maturity of the coconut, the thickness and sweetness of the mixture might vary)
- On a non stick skillet on medium heat , when hot, make pancakes and flip them gently after 3-4 min. Then cook the other side for another 2-3 min.
- Serve warm with maple or date syrup along with any fresh fruit, berries, bananas, syrup, cacao nibs, and nuts.