Vegan Blueberry Coconut Pancakes with Maple Caramelized Peaches 2


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I absolutely love and adore pancakes and I know you do too! Or well, I’m sure hoping you do—because today I am sharing an epic recipe for Blueberry Coconut Pancakes with Maple Caramelized Peaches. So, a little backstory on how these pancakes came to be.

Vegan Blueberry Coconut Pancakes with Maple Caramelized Peaches | Love.Bake.Read

The Wynn Resort Las Vegas recently teamed up with vegan chef Tal Ronnen to create vegan and vegetarian dishes for all of the restaurants at the Wynn, and of course not everyone will make it to Vegas to try one of the chef’s exquisite creations. So, I decided to put my own spin on a dish from one of the specialty menus at the Wynn. And let me tell you, as soon as I laid eyes on the menu options, I was drawn to the Peach Pancakes at Tableau, and I knew right then exactly what I had in mind.

Vegan Blueberry Coconut Pancakes with Maple Caramelized Peaches | Love.Bake.Read

Let me tell you about these incredible pancakes that I made, and then you can run off and make them for breakfast…or dinner. Maybe even lunch? No judgement here! Okay, on with it. I made vegan whole wheat pancakes mixed with blueberries and shredded coconut. Sounding delicious already, right!? But I didn’t stop there. Nope! To those already delightful pancakes, I added a generous layer of vegan maple butter. Then I topped them with peaches caramelized in vegan maple butter and then tossed with blueberries. And because not even that was enough…I drizzled all that goodness with cinnamon peach syrup and tossed on some chopped roasted almonds.

Do I have your attention?! I thought so! :) I may or may not have eaten the entire batch of pancakes myself. Oh yes, I did. But, to be fair—I had half for dinner…and then turned around and ate the other half for breakfast the next morning. I just couldn’t help myself. These pancakes are the pancakes of all pancakes.

Vegan Blueberry Coconut Pancakes with Maple Caramelized Peaches | Love.Bake.Read

They sound and look so super indulgent, but the truth is that I felt good after eating these pancakes. Typical pancakes tend to weigh you down, but not these. I stuffed my face, felt a-good-kind-of-full, and went about my day all the way until lunchtime. Score!

Can we talk about Vegas for a second? I’ve never actually been, but sure hope to visit one day. If I’m being honest, I wouldn’t even go for the casinos. Don’t get me wrong, I’d definitely scope out the casinos because I assume they’re downright gorgeous. I’m just not much of a gambler. I would certainly check out the hotels…The Bellagio, Caesar’s Palace, The Venetian. Above all though, I’d simply eat my way through Vegas and leave there one HAPPY girl.

Vegan Blueberry Coconut Pancakes with Maple Caramelized Peaches | Love.Bake.Read

I’d head for Tableau to try the Peach Pancakes (duh!). Then on to Giada de Laurentiis’ restaurant because she IS my culinary inspiration. Bobby Flay’s Mesa Grill. Dom DeMarco’s Pizzeria—the family also owns Di Fara Pizza in Brooklyn, New York, which was a favorite of ours while we lived in Brooklyn. Guy Fieri’s Vegas Kitchen & Bar. Of course I’d search out desserts too…because life is short, so we should eat all the cookies and goodies while we can. :)

Have you been to Vegas? To Tableau? If so, let me know!

Blueberry-Coconut Pancakes with Maple Caramelized Peaches

Yields 2 servings

Ingredients

For the peaches

  • 1 tbsp. unsalted vegan butter
  • 2 tsp. maple syrup
  • ¼ tsp. cinnamon
  • Pinch of nutmeg
  • 1 (15 oz.) can peaches in juice—drained (reserve the juice)
  • ¼ cup blueberries

For the maple butter

  • 2 tbsp. unsalted vegan butter—softened
  • 1 tsp. maple syrup

For the cinnamon peach syrup

  • ¼ cup peach juice
  • 1/3 cup brown sugar
  • ¼ tsp. cinnamon
  • Pinch of nutmeg

For the pancakes

  • 1 cup whole wheat flour
  • ½ cup shredded coconut
  • 1 tbsp. baking powder
  • ¼ tsp. salt
  • 1 cup almond milk + 1-2 tbsp. more, if needed
  • 1 tsp. vanilla extract
  • 2 tbsp. maple syrup
  • 2 tbsp. oil
  • ½ cup blueberries
  • 1 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 2 tbsp. chopped roasted almonds, for serving

Directions

For the peaches

Melt the butter in a medium-sized skillet set over medium heat. Add the maple syrup, cinnamon and nutmeg and whisk to combine. Carefully add the peaches and cook for 10 minutes, or until most sides of the peaches are caramelized. Be careful when you flip the peaches because the maple butter will splatter. Add in the blueberries at the very end and gently stir to coat. Remove from heat and set aside.

For the maple butter

Add the softened butter and maple syrup to a small bowl and mix until fully combined. Set aside until ready to use.

For the cinnamon peach syrup

To a small pot set over medium-low heat, heat the peach juice until it just starts to boil. Quickly add in the brown sugar, cinnamon, and nutmeg and whisk until the sugar dissolves, about 15 seconds. Remove from heat and transfer to a small bowl.

For the pancakes

Add the flour, shredded coconut, baking powder, and salt to a medium-sized bowl. Add the almond milk, vanilla, maple syrup, and oil to a separate bowl and whisk to combine. Slowly pour the milk mixture into the dry mixture and whisk until just combined. Add 1-2 tbsp. additional almond milk, if the batter seems too thick (I added 1 tbsp.). Gently fold in the blueberries. Let the pancake batter rest for 5 minutes.

Heat a skillet over medium-low heat. Spray with non-stick spray. Add a ½ cup of the pancake batter to the skillet. I used a small spoon to help scoop the mixture into the skillet. Cook for 2-3 minutes, or until small bubbles start to form around the edge of the pancake. Carefully flip the pancake and cook for 1-2 more minutes. Repeat until you’ve used all the batter. You should have 4 pancakes total.

As you take the pancakes out of the skillet, spread some maple butter onto each pancake. Stack the pancakes 2-high and top with half of the peach and blueberry mixture. Drizzle on your desired amount of peach syrup and sprinkle on 1 tbsp. chopped almonds.

Serve warm with any leftover syrup. Enjoy!

Note

Use 2 fresh peaches when in-season, instead of canned.

Source

Pancakes adapted from Cookie + Kate

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