coconut tres leches pancakes + CAKE

Where oh where to start with this post??

Are you intrigued by the title? Specifically with the word, “cake?” You thought you were just getting pancakes today but little did you know this is a double recipe post.

But you will soon learn there is really only 1 recipe with 2 different outcomes. Like a 2 for 1 deal. Only better.

It all starts with the milk, or milk-s to be exact.

THREE milks! Hence the whole “tres” thing. You know…uno, dos, tres… And if you didn’t already get it, “leches” means milk.

Now that we’re all up to speed on “tres leches,” I put a little spin on the milks that are traditionally used.

Alton Brown uses sweetened condensed milk, evaporated milk, and half + half. I’ve also seen heavy cream instead of the half + half.

Instead, I thought coconut would add a nice twist. So, I decided to use 2 types of coconut milk and homemade almond milk.

The three milks are not only smothered over the pancakes but they are also mixed IN the pancake batter, making these the most amazing pancakes I have ever had in my whole entire life.

I kid you not. I wouldn’t joke about such a thing. Especially on a Friday.

If you are not a huge coconut fan, don’t worry. The coconut flavor from coconut milk is very mild. It’s much less intense than coconut oil or flaked coconut. But if you absolutely despise coconut, I have an idea for you which I mention in the recipe notes. Be on the lookout!

So the idea with tres leches cake is that you bake it, poke a bunch of holes into it, and then pour the milks overtop and let them soak in. This worked swimmingly with pancakes as well.

Stack.

Poke.

Drench!

Here’s a little close up of the drench part.

Oh, and again.

And just incase you needed further convincing.

The resulting pancake is perfectly tender + fluffy with a golden brown exterior.

Gluten-free or not, you need these in your life. This weekend and forever. The milk topping is the most incredible addition to pancakes. It’s lightly sweetened with maple syrup which means you can dredge the entire stack and not go into sugar shock. However, if sugar shock is your thing you can definitely pour more maple syrup overtop.

I’m not your pancake boss.

Print this!

Coconut Tres Leches Pancakes

gluten-free, dairy free // yields 6-8, 5-inch pancakes

inspired by: coconut tres leches cupcakesadapted from: cinnamon roll pancakes

for the pancakes:

• 1/2 cup gluten-free oat flour
• 1/2 cup sweet rice flour
• 1/3 cup unsweetened shredded coconut, optional
• 1/4 cup almond meal
• 2 tablespoons coconut sugar, sucanat or brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup lite canned coconut milk
• 3 tablespoons unsweetened applesauce
• 2 tablespoons full-fat canned coconut milk
• 1 tablespoon unrefined coconut oil, melted
• 1 teaspoon pure vanilla extract
• coconut oil to grease the pan

for the tres leches topping:

• 5 tablespoons full-fat canned coconut milk
• 1 tablespoon lite canned coconut milk
• 1 tablespoon unsweetened almond milk
• 1 1/2 tablespoons pure maple syrup

1. Whisk all ingredients in a bowl until combined. Let sit at room temp to thicken and whisk again before serving.

*Be sure to always thoroughly whisk/blend canned coconut milk [lite and full fat] before adding them to a recipe. They typically are quite separated in the can, especially the full-fat version.

1. Mix all of the dry pancake ingredients together in a large bowl.
2. Whisk the eggs until fully combined + fluffy, about 20-30 seconds, then whisk in the rest of the wet ingredients until fully combined.
3. Combine the wet with the dry and whisk/stir until just combined.
4. Let the batter sit for about 10 minutes without disturbing.
5. Heat a griddle or large pan over medium and grease with coconut oil [or butter].
6. Scoop approximately 1/4 cup scoops of batter in the pan and lightly swirl around with a spatula or spoon to about 5” wide. For thinner pancakes, add 2 tablespoons more milk to the batter and gently stir until just incorporated.
7. Let cook 2-3 minutes until you see the top filled with bubbles. Flip and cook another 2-3 minutes until golden brown. Do not press down after flipping. Avoid overcrowding the pan and adjust heat as needed so the pancakes are fully cooked.
8. Stack pancakes and poke with a wooden skewer or toothpick and pour desired amount of tres leches topping overtop. Let soak in for a minute then serve. Top with extra maple syrup if desired and unsweetened shredded coconut.

Tips:

• To keep the pancakes warm while others are cooking place on a baking sheet in a single layer with the oven preheated to 200* F.
• If you absolutely hate coconut, leave out the shredded coconut and sub heavy whipping cream instead of full-fat coconut milk, half & half for the lite canned coconut milk, and 2% milk for the almond milk.

And now for the mysterious cake I mentioned earlier.

So here’s the deal. This batter can be poured in an 8-inch cake pan and turned into CAKE.

PANCAKE CAKE. Cake that tastes like pancakes!

You don’t have to change 1 single thing with the recipe. And the best part is that this cake has only 2 tablespoons of sugar, making it the most suitable breakfast cake to ever live. The cake alone tastes just barely sweet [like pancakes without syrup], but once you pour the tres leches mixture overtop it adds the perfect finishing touch. You get a hint of maple syrup + natural sweetness and rich flavor from the coconut milks.

Tres Leches Pancake-Cake gluten-free, dairy free // yields 1, 8-inch round cake

1. Preheat oven to 350* F.
2. Thoroughly grease an 8-inch round cake pan [or use a cupcake pan with liners].
3. Mix batter as directed for pancakes.
4. Pour batter into the pan and bake for 24-28 minutes until light golden brown and toothpick comes out clean.
5. Let cool, loosen the edges with a knife, and carefully turn out onto a plate.
6. Poke holes over the top of the cake and pour the tres leches mixture overtop.
7. Let soak in for 10 minutes then serve. Add more maple syrup if desired.

*Serve with coconut whipped cream on the side for an extra special treat! If you want to serve this warm, heat on a baking sheet in the oven at 200* F until warm to the touch. Be careful not to leave it in too long. Then proceed with steps 6 + 7.

The cake would be fantastic if you’re making breakfast or brunch for a crowd. You won’t have to stand at the stove flipping pancakes but everyone can still get that pancakey-comfort!

Happy weekend!

Ashley

Other recipes pancake-cake would work with: cinnamon roll pancakes, red velvet pancakes, pumpkin spice pancakes

red velvet pancakes

PANCAKES!

Red velvet pancakes to be exact.  Minus the whole red food dye thing.

If you wondered what I was going to do with my leftover beets from the beet stamps, well, this is it.  Pancakes.  Batch after batch of pancakes.

You know I can’t eat straight up beets.  Steamed, roasted, whatever.  No thanks.  Even the smell while they were steaming…blegh!

But hidden in these pancakes?  No problem!  The point was not to hide vegetables in something delicious.  It was purely to turn them a pretty pinkish-red hue.

A little late for Valentine’s Day, but whatever.

We’ll call these, Everyday Love Cakes.  No special “holiday” required.

I’m sure there are a million other uses for beet puree.  You can experiment and let me know.  I think I’ll stick to adding them in small doses to baked goods so they go undetected.

The color was quite vivid as they cooked, but once flipped they had a brown-orange coloring marbled with the pink-red.

Tie-dye pancakes? 

With a light hint of cocoa, and a soft-cakey texture, these pancakes get the job done.  You will never in a million years guess they are gluten-free.

And how could I make these beauteous pancakes and cover them with only maple syrup??

A little something extra special for you here…

Cocoa-maple-coconut syrup anyone?

Mmmm-hmm.

Print this!

Red Velvet Pancakes

gluten-free + dairy free // yields 8, 5-inch pancakes

• 1/2 cup + 2 tablespoons gluten-free oat flour
• 1/4 cup almond meal
• 1/4 cup sweet rice flour
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup unsweetened almond milk
• 3 1/2 tablespoons beet puree
• 3 tablespoons pure maple syrup
• 2 tablespoons unsweetened applesauce
• 1 tablespoon oil
• 1 1/2 teaspoons vanilla extract
• unrefined coconut oil [or other] for the pan

1. Mix the dry ingredients together in a large bowl.
2. Whisk the wet ingredients together in another bowl until fully combined.
3. Add the wet to the dry and stir with a large spoon until just combined.
4. Let the batter sit for 10 minutes without disturbing.
5. Heat a griddle or large pan over medium and grease well.
6. Scoop approximately 1/4 cup scoops of batter in the pan and swirl around with a spatula or spoon to about 5” wide.  For thinner pancakes, add 1-2 tablespoons more milk to the batter and gently stir until just incorporated.
7. Let cook 2-3 minutes until you see the top filled with bubbles.  Then flip and cook another 1-3 minutes until golden brown.  Avoid overcrowding the pan and adjust heat as needed so the pancakes are fully cooked.
8. Serve hot.  Pancakes can be cooled, wrapped tightly, and refrigerated for 2-3 days.

tips/notes: Melted coconut oil can be used as the oil in these, just make sure all other wet ingredients are at room temp so the coconut oil does not solidify.  There is no substitute for sweet rice flour. 

Chocolate Coconut Maple Syrup

• 3 tablespoons pure maple syrup, warmed
• 1 tablespoon unrefined coconut oil, melted
• 1 tablespoon unsweetened cocoa powder

1. Whisk together until fully combined.  Will thicken as it cools.

Beet Puree

• 1 dark red large beet
• 1-2 tablespoons unsweetened almond milk
• 1 teaspoon lemon juice

1. Wash and cut ends off the beet.
2. Cut or peel the skin from the beet.
3. Cube the beet and steam for about 18-22min until fork tender.  You can also roast the cubed beet in the oven wrapped in foil with a little oil at 375* until tender.
4. Rinse with cold water and place in a blender, food processor, or use an immersion blender.
5. Combine with the milk and lemon juice and puree until the consistency of applesauce is reached.  Add more milk if needed.  With only 1 beet it may be hard to blend in a blender, so if using a blender I suggest roasting 2 beets and doubling the milk/lemon juice.
6. Let cool fully and store covered in the fridge for 5-7 days.

We all need a little everyday love, don’t you think?

Especially on Monday.

Ashley