There are a lot of salads and green smoothies in my life. But every now and then, I just want to be bad and give in to a craving…like bacon. Yup,even a gal on a plant-based diet gets a yen for that smokey,salty,savory crunch.
I’ve seen coconut bacon used on BLT’s,donuts,baked potatoes and even cupcakes. But I’m not disciplined enough to bake,so I asked my friend Lainey from Simply Bakings to whip up the perfect vegan batter for Coconut Bacon Maple Pancake Bites. We used the technique Hilah Cooking showed us for the maple bits. Adding the crystalized maple bits will give you little melty pockets of sweet delight when you bite into the pancake. But if you’re lazy, just add some maple syrup over the top once the pancakes are cooked up.
When we made the pancake bites in the Tastemade kitchen,they came out awesome. However, when I tried to recreate them at home in my donut maker, I had to reduce the water in the batter by about 1/4 cup. If you don’t have a snack machine gadget, just make mini pancakes in a non-stick skillet.
- 4 tablespoons coconut aminos (or soy sauce)
- 2 tablespoons maple syrup
- 2 tablespoons liquid smoke (mesquite,hickory or combo of both)
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1 teaspoon red pepper flakes
- salt to taste (if using coconut aminos instead of soy sauce)
- 2 cups large flaked coconut
- parchment paper
- baking sheet
- large mixing bowl
- Preheat oven to 350F degrees
- Add all ingredients except coconut in large bowl and mix well. Then add coconut flakes and stir until evenly coated.
- Spread in a thin layer onto a parchment lined baking sheet.
- Bake for 25 minutes, stirring every 5 minutes. Keep an eye on the coconut and do not let it burn.
- Remove from oven and let cool, the coconut bacon will crisp up as it cools.
- If you live in a humid climate,store cooled coconut bacon in an airtight container with a silica gel pack or in the fridge.
- Use coconut bacon bits as a topping for salads,baked potatoes, pancakes or your favorite dish.
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