I’m going to admit something right now, and I want you to promise not to hate me, harangue me, hold it against me, or do anything else to me that starts with the letter “h”. (Apart from humouring me. You can definitely humour me.)
Promise? Okay. Here goes: I haven’t eaten pancakes in about a billion years.
I simply (gasp) have never really liked them. No matter what kind of pancakes I ate as a child, they always seemed to explode in my tummy until I felt like I’d swallowed a doona. In fact, I remember once going to The Pancake Parlour after a Bell Shakespeare production and asking for a scoop of ice cream with pancake toppings but no pancake (from memory, I got ice cream with stewed apples, walnuts, and maple syrup. Just try and tell me that wasn’t a good plan).
Therefore when I saw Ani Phyo’s recipe for Coconut Breakfast Cakes, which she likens to pancakes, I thought I might be able to teach myself that pancakes aren’t just heavy and boring. I thought wrong. You see, while I quite liked these creations, they were nothing, nothing, nothing like pancakes.
I endeavour to be totally honest on this blog. My raw vegan brownies? They really do taste like proper brownies. The raw vegan nacho cheeze? Oddly enough, it is vaguely cheese-like. These flaxmeal coconut cakes? Saying they’re akin to pancakes is like saying Rupert Everett still looks human after his plastic surgery, or saying that Sex and the City 2 is good film-making. It’s just a lie.
So no, this isn’t a dessert or snack that I would push onto raw food newbies. The flaxmeal has a rather intense earthiness bordering on bitterness that takes some getting used to (I love it), but the coconut oil does provide an easily-likable, gorgeous and seductive aroma while the dark agave contributes a caramel sweetness.
Serving these coconut-agave-cinnamon-flaxmeal breakfast cakes with my rosewater and vanilla poached apricots didn’t hurt the tasting experience, either.
Do you know what does hurt, though?
My head after my housemate and I sprayed our apartment with insane amounts of insect repellent in an effort to fight off the swarms of red and black scary wiggly-tailed ant-like creatures that appeared on our ceiling last night.
I think the chemical insect-be-gone fumes might be making me babble.
Pumpkin kelpie daffodil horn of silver odalisque croquet!
Nah. I’m clearly making complete sense.
Coconut Breakfast Cakes
Adapted from Ani’s Raw Food Kitchen. This is the halved recipe, and I made six little cakes from it. You can shape them into whatever size you’d like, though. Last but not least, this is my contribution to the January SOS Kitchen Challenge, the theme of which is coconut oil.
- 1 1/2 cups flaxmeal
- 1 tb coconut butter/oil
- 1/4 cup agave syrup
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon (my addition; may not be strictly raw)
- 2 tb water
1. Put flaxmeal, coconut oil, agave, salt, cinnamon and water into a large bowl and mix well. Form into balls the size of your choosing and flatten into a “pancake” shape. I had to keep wetting my hands as the mixture wanted to stick to me rather than itself, but it all worked out fine in the end. There’s nothing wrong with having to lick one’s fingers at the end of a [not-]cooking experiment, in my opinion.
2. Serve with more agave or maple syrup, with a berry coulis, or with poached rosewater apricot compote, as I did.