Coconut Pancakes for One

My mouth was exploding with happiness tonight.Seriously, people.  Exploding.

I had an awkward amount of coconut milk left and I’m not one to let all that deliciousness go to waste.  I wanted something sweet and coconnuty and man, these delivered. 

 They taste like coconut cake doughnuts with a warm crispy crust. Complete and utter perfection.  This is actually my favorite recipe on the blog to date.  Whole wheat, vegan, and nothing short of fabulosity.

Pretty please go to Trader Joe’s and get coconut oil.  It’ll only set you back six dollars.  Plus, you can use it as a natural moisturizer, eye makeup remover, and high heat cooking oil… pretty much the best six dollars you’ll ever spend.

Topped with toasted coconut, nutmeg and maple syrup, these pancakes are heaven in your mouth.

 I only ask of you three things:

Don’t skip the coconut oil.   Don’t nix the nutmeg.   Don’t change a thing. 

 We don’t want to mess with perfection now, do we?

Coconut Pancakes

-serves one


  • 1/2 cup white whole wheat flour/whole wheat pastry flour
  • 1 tsp baking powder
  • 1 packet stevia (or 1 tbsp sugar)
  • 1 tbsp shredded coconut + more for toasting and garnish
  • dash of sea salt
  • pinch of cinnamon
  • pinch of nutmeg + more for garnish
  • 1/4 cup lite coconut milk (from a can)
  • 1/4 cup almond milk
  • 1/2 tsp vanilla extract
  • 1 tsp coconut oil (or butter), melted
  • coconut oil for cooking*

Preheat a large skillet over medium heat.  Melt about a tsp of coconut oil in the pan.  *This gives that fabulous crispy coconutty crust, but if you don’t have any coconut oil, then butter or cooking spray will do.

Combine dry ingredients in a medium bowl.  Pour in wet ingredients (including the tsp of melted coconut oil) and stir until just combined.  Spoon batter onto pan, forming three pancakes.   If the batter doesn’t sizzle, then the pan isn’t hot enough!  Cook until pancakes begin to slightly bubble and lift from pan.  Flip and cook about a minute or so longer, but don’t overcook!

After you remove the pancakes, add a small handful of coconut to the pan.  Toast for about a minute, stirring frequently to avoid burning.  Remove from pan once golden brown.Generously sprinkle some nutmeg and coconut onto the plate and then add your pancake stack on top.  Top with more toasted coconut and maple syrup.

The last bite on my plate was really a low point in my life.Who needs pina coladas on the beach in 80 degree weather when you have warm coconut pancakes at your fingertips?

Okay, I wouldn’t mind the beach.

Eggplant Fries

New years resolution#1: get back on the blogging bandwagon.

New years resolution #2:  Make these pancakes at least once a week.  They are fluffy clouds of pancake heaven and I have roommates to prove it.  I veganized them by using two tbsp of ground flax-seed + six tbsp of water instead of the eggs, and I upped the sugar to one tbsp.  I highly recommend topping them with earth balance and maple syrup.

I need to share with you all a few important things.  First, eggplant fries.

I believe that any vegetable can be a “fry.”  But when I make butternut squash fries, my arm gets sore and I’m lucky to keep all my fingers by the time I’m done cutting that monster into meticulous fry shapes.

So, if you don’t need an arm workout, make eggplant fries instead.  They cook way faster and they’re great with ketchup and mustard.  But come on, what isn’t?

I ate the whole eggplant.  I encourage you to do the same.

Eggplant Fries


  • One large eggplant
  • cooking spray
  • sea salt and garlic powder, to taste
  1. Preheat oven to 400 degrees.
  2. Slice off the ends of the eggplant.  With the flat side down, slice the eggplant vertically into 1/4 inch slices. Then cut those  large pieces in half.
  3. Cut halves into fry-like shapes.
  4. Place on sprayed baking sheet and spray once again.
  5. Bake at 400 degrees for about 15-20 minutes or until they look a bit spotted.  They may need to be tossed around a bit halfway through baking.

I ate mine with a red lentil burger smothered in hummus and hot sauce.  I did change the recipe a bit based on what I had in the fridge.  I sautéed a bunch of kale, spinach and onion instead of the carrots and celery, used 1/4 cup of walnuts instead of 1/2 cup, nixed the parsley, added a tbsp of ground flax-seed, and used two slices of ground up toasted Ezekiel bread for the bread crumbs.  They turned out pretty tasty!

I’ve seen prettier burgers in my day.

If you haven’t already, check out this article!   If you’re not social-networking impaired like me, you’ve probably seen it around.

Peace out, veggies.