Vegan Coconut Oat Pancakes with Date Syrup, Coconut Chips and Clementine

December 8, 2011 11 Comments

I love cozy Sunday mornings especially at winter times. Who doesn’t? If I have time I always make pancakes. I love pancake and it’s exciting for me to test new flours and new flavours. 
There are two new (for me) ingredients in this recipe: coconut flour and date syrup. Do you know any of them? 

Coconut flour is a gluten-free alternative to wheat that is rich in dietary fiber, which helps support your digestion, immune system and heart health. The flour is fiber from the coconut meat after most of the oil has been extracted. It can be added to standard wheat-based recipes to add extra fiber, by substituting 10-30% of the grain-based flour with coconut flour. It can also be excellent addition to shakes and smoothies where fiber and protein are needed. Since organic coconut flour contains natural sugar from the coconut meat, baked goods need less sugar added. 
Date syrup is an alternative sweetener, a thick, dark brown, very sweet syrup extracted from dates. It is used widely in the Middle Eastern countries. Date is a food of high nutritional value. It provides natural sugar in the form of glucose and fructose. It’s good to know that a 100 gram portion of fresh dates is a source of vitamin C and supplies 230 kcal (960 kJ) of energy.

Vegan Coconut Oat Pancakes with Date Syrup, Coconut Chips and Clementine

Ingredients (makes 8-10 pancakes)

– 1 cup white spelt flour
– 1/4 cup oat flour
– 1/4 cup coconut flour
– 2 tablespoons aluminium free baking powder
– 1 cup oat milk or almond milk
– 1 tablespoon date syrup
– 2 tablespoons coconut oil + for cooking
– 1 vanilla bean, split and seeded
– pinch of salt
– unsweetend coconut chips
– clementines


In a bowl mix together the dry ingredients: flours, baking powder, salt. In another separate bowl mix together oatmilk, coconut oil, vanilla and date syrup. Give each mixture a stir then add the wet to the dry combining just until mixed. Set aside for 5 minutes to allow the batter to rise. Prepare a non-stick pan with 1 teaspoon oil on medium heat. Spoon batter into pan, forming a pancake. Cook until lightly brown on the bottom. Turn and brown the other side. Serve with clementines, coconut chips and more date syrup if you want.

Comments (11)

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  1. Regula says:

    Beautiful pictures Zita! I wish I could buy date syrup here, it looks delicious! I’m not so sure I can buy coconut flour either, I will go and have a search. Yum!

  2. I’ve had date syrup but never coconut flour. This is going to sound like a really silly question, but does it taste really strongly of coconut?

    Your pancakes look absolutely gorgeous with the sticky syrup and juicy clementines. Beautiful post 🙂

  3. Zita says:


    I bought the date syrup in Tuscany, in Poggibonsi the first day when I arrived. Giulia needed the chickpea flour that’s why we went to an organic shop. I bought the syrup in that shop because I couldn’t find it in Hungary! A friend of mine lives in Dubai, I might ask her to bring me some next time if she comes home. I know the dates is very tasty there so probably there is date syrup as well in the shops.

  4. Zita says:

    It doesn’t taste very strongly of coconut. But maybe because I only used 1/4 cup in this recipe. It smells like coconut anyway.

    Thank you for your comment! 🙂

  5. Gorgeous pancakes and pictures! I love oats and coconut. That is a great combo.



  6. Purabi Naha says:

    This is looking delish! Loved the picture and the post. Lovely blog!

  7. Elpiniki says:

    I want alla of them so badly!
    Nice finding you…

  8. Zita says:

    Thank you, Rosa!

    Thank you for your lovely comments, Purabi Naha & Elpiniki! 🙂

  9. Gorgeous photography Zita!! And these sound so yummy!!

    Katie {Epicurean Mom}

  10. Zita says:


    Thank you for your lovely comment. Your blog is gorgeous too.

  11. Gorgeous! Congrats on the DMBLGIT recognition. 😀

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