Morning made simple

These mini coconut pancakes are the most delicious breakfast treat. Apple cider vinegar makes these mini pancakes fluffy, while toasted coconut gives them a rich coconut flavor. We love topping these vegan pancakes with powdered sugar, pecans and berries. Double the batter and store in the refrigerator overnight, so you can have this delicious breakfast two days in a row.



  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups Unsweetened Plain Coconut Cashewmilk
  • 4 tablespoons shredded coconut, toasted
  • 1 tablespoon white sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • Coconut oil or vegan butter for cooking
  • Toppings: powdered sugar, toasted coconut flakes, roasted pecans, fruit of your choice


  • Mix the flour, baking soda, shredded coconut, sugar, and salt. In another bowl, combine the Forager Project Cashewmilk, vanilla extract and apple cider vinegar. Next, combine both the wet and dry mixture.
  • To bake the pancakes, use a non-stick pan over medium heat. Oil the surface with coconut oil or vegan butter and use between ⅛ and ¼ cup of batter per pancake. Bake for about 2 minutes, until bubbles appear and flip. Bake for another minute until each side is golden brown.
  • Garnish the pancakes with toppings of your choosing, such as powdered sugar, seasonal fruits, and roasted coconut flakes and pecans.