Vegan Chocolate + Coconut Lamington Pancakes

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Happy Australia Day!  I’m celebrating with these indulgent ‘lamington’ pancakes – fluffy coconut pancakes drizzled with chocolate date sauce, a flurry of dessicated coconut, a scoop of whipped coconut cream and perhaps a little chopped coconut chocolate or strawberry jam in between the pancake stack layers. Enjoy them in a towering stack for breakfast, or if they feel a little too over-the-top for breakfast, then serve them for dessert!

It’s Australia Day / Hottest 100 Day! I’m hanging out on this Aussie public holiday listening to the Triple J Hottest 100, eating vegan meatless pies (from Funky Pies in Bondi), ‘lamington’ pancakes and now writing up this blog post. The plan had been to go to the beach this afternoon, but the weather is less than summery. It’s overcast and cool and I really just want to stay indoors to be honest (I’m being very un-australian).

So, anyhow, the pancakes! Lamington pancakes! If you aren’t aware of what lamington’s are (you’re missing out), they are, according to wikipedia… ‘an Australian cake made from squares of sponge cake coated in an outer layer of chocolate (or sometimes raspberry) sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture. A common variation has a layer of cream or strawberry jam between two lamington halves.’

I.e. they are the best cake. My favourite version of the lamington has a layer of cream in between the sponge cake, though I was never a big fan of the jam in between. I’ve added it as an optional addition to these pancakes though for those who like a little jam with their lamington. The coconut whipped cream is definitely a non-negotiable for me. The chocolate date sauce is DELICIOUS. Put it on everything and anything. I’ve adapted it only very slightly from Oh She Glows, it’s a very good recipe and it’s sweetened only with dates! And so easy. Just throw everything in the blender and blend away till smooth.

The coconut pancakes would also be wonderful sans lamington-ness, just as simple coconut pancakes with maple and maybe some blueberries or banana. They are big and fluffy and cane sugar free (sweetened with maple). So make them and eat them as i’ve suggested or in any way you please. Just make them, because they are verrrrry good.

Vegan Chocolate + Coconut Lamington Pancakes

vegan, egg-free, dairy-free, nut-free, soy-free
 Happy Australia Day! I'm celebrating with these indulgent 'lamington' pancakes – fluffy coconut pancakes drizzled with chocolate date sauce, a flurry of dessicated coconut, a scoop of whipped coconut cream and perhaps a little chopped coconut chocolate or strawberry jam in between the pancake stack layers. Enjoy them in a towering stack for breakfast, or if they feel a little too over‐the‐top for breakfast, then serve them for dessert!
Servings 5

Ingredients

pancakes

  • 1 1/4 cup coconut milk + 1 tsp. apple cider vinegar for the coconut buttermilk
  • 1 1/2 cup all‐purpose flour
  • 1/2 cup dessicated coconut
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup coconut yoghurt
  • 3 tsp vanilla extract or seeds of 1 vanilla bean
  • 2 tbsp olive oil
  • 3 – 4 tbsp. maple syrup use 4 tbsp for a sweeter pancake

chocolate date sauce

  • 1/2 cup packed pitted Medjool dates soaked for 30 mins in boiling water
  • 1 can / 400ml full‐fat coconut milk
  • 4 tbsp unsweetened dutch process cocoa powder
  • 1 tsp vanilla extract
  • pinch of fine sea salt

serve

  • chocolate date sauce
  • extra dessicated coconut
  • whipped coconut cream
  • chopped coconut chocolate optional
  • strawberry jam optional

Instructions

pancakes

  • For the coconut buttermilk stir together the coconut milk & the apple cider vinegar in a bowl / measuring jug & set aside for 10 minutes to activate.
  • Whisk the dry ingredients together in a large bowl (all purpose flour, desiccated coconut, baking powder, baking soda, sea salt). In a separate bowl, whisk together the coconut yoghurt, vanilla, olive oil and maple syrup followed by the coconut buttermilk. Mix well. Gently fold the wet mix into the dry mix until just combined, don't over‐mix or the pancakes will be dense.
  • Cook 1/3 cup batter (or 1/2 cup for bigger pancakes) at a time in a non‐stick fry pan over medium heat. Cook one side until bubbles appear on the surface and/or the underside is lightly golden brown. Flip & continue cooking until golden brown on the other side. If the pancakes are browning too quickly turn the heat down a little so that the center has a chance to cook through.
  • Serve a stack of the pancakes with a generous drizzle of the chocolate date sauce, a scattering of dessicated coconut, a scoop of coconut whipped cream, a sprinkle of chopped coconut chocolate (optional) & strawberry jam in between the layers if you so desire (i didn't use strawberry jam).

chocolate date sauce

  • Drain the soaked dates & place in a blender with all of the other ingredients. Blend on high (preferably in a high speed blender) until completely smooth. Stop & scrape down the sides of the blender a few times while blending to make sure everything is blended. Serve warm or at room temperature.

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