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

basic buckwheat waffles

It has taken me approximately 4 1/2 months to bust out the waffle maker my in-laws got us for Christmas.  When it comes to new clothes I practically wear them out of the store, but when it comes to new appliances I kind of get intimidated.  The same thing happened when my grandma gave me her Vita-Mix and when we got a food processor as a wedding gift.  The first time I actually used the Vita-Mix I didn’t realize it was in the “on” position when I plugged it in.  Of course the plunger and cap were IN the blender when this happened.  This may play into my fear of new kitchen appliances.

basic buckwheat waffles // edible perspective

However, I figured it was about time I learned how to use the dang thing and make some freaking waffles.  What is the worst that could happen?  Hmm, think Michael Scott cooking bacon bedside on the George Foreman Grill.

Anyway.

I ended up having way too much fun with this thing and cannot wait to use it more. 

My first batch was not successful.  But you better believe I peeled those halves off and saved them [aka: ate them immediately].

basic buckwheat waffles // edible perspective

About 12+ batches later I came away with two solid recipes for basic buckwheat waffles, changing the ingredients ever so slightly with each trial. 

basic buckwheat waffles // edible perspective

The first waffle [below] used buckwheat flour and just a small amount of almond meal, but it turned out much too dense and bread-like.

Still ate it.

basic buckwheat waffles // edible perspective

From there I reduced the amount of buckwheat flour, added a little more almond meal, and introduced my secret weapon gluten-free flour: sweet rice flour.  Man does that flour know how to save the day!

The waffles started to have a much lighter texture with a crispier exterior.  Not bread-like at all!

basic buckwheat waffles // edible perspective

Once I was happy with that recipe I started toying with a vegan + GF recipe, which was basically like starting from scratch.  Funny enough, the two recipes ended up being nearly identical. 

I started by adding flax and more milk to help hold the flours together.  However, trial after trial I just wasn’t happy with how it was cooking.  The exterior was crispy but the interior was not firm enough and slightly gooey.  When I reduced the milk the batter was too thick to pour. 

I decided to nix the flax and hope they would hold together.  Totally worked!  And the texture vastly improved.

basic buckwheat waffles // edible perspective

basic buckwheat waffles // edible perspective

The best part about the waffle testing is that no batch went to waste.  I seriously ate myself into a waffle coma testing each batch multiple times, but there were still loads of leftovers.  Our fridge + freezer are now stuffed with waffles which will make extremely quick, no-fuss weekday breakfasts.

Win.

basic buckwheat waffles // edible perspective

No fancy toppings today.  I was most concerned about the recipes. 

But you can guarantee I’ll have about 87 different waffle versions with 87 different toppings in the near future.

basic buckwheat waffles // edible perspective

Print this!

Basic Buckwheat Waffles

gluten-free, dairy-free // yields 2, 6-inch Belgian waffles

inspired/adapted from:buckwheat bakes + cinnamon roll pancakes

• 1/2 cup raw/light buckwheat flour
• 1/4 cup sweet rice flour
• 3 tablespoons almond meal
• 1 teaspoon cinnamon, or more
• 1/4 teaspoon baking powder
• pinch of salt
• 1 egg
• 1/2 cup unsweetened almond milk, warmed
• 1/4 cup unsweetened applesauce, warmed
• 1 tablespoon honey
• 1 tablespoon unrefined coconut oil, melted and lightly cooled
• 1/2 teaspoon pure vanilla extract

1. Preheat a 6-inch, round Belgian waffle iron, or other.
2. Stir the dry ingredients together in a bowl.
3. Whisk the wet ingredients together until fully combined.  Working with warm ingredients (and a room temperature egg) is ideal.
4. Pour the wet into the dry and whisk until you no longer see dry flour.  Do not over-mix.
5. Let sit for 2-3 minutes, thoroughly grease the waffle iron, then pour 1/2 of the mixture into your waffle maker and lightly spread if needed.  Depending on your waffle iron, you may get more/less than 2, 6-inch waffles.
6. Cook according to your preference and your specific waffle iron.
7. Remove + serve immediately. 

Basic Vegan Buckwheat Waffles

gluten-free, vegan // yields 2, 6-inch Belgian waffles

• 1/2 cup raw/light buckwheat flour
• 3 tablespoons sweet rice flour
• 3 tablespoons almond meal
• 1 teaspoon cinnamon, or more
• 1/2 teaspoon baking powder
• pinch of salt
• 10 tablespoons unsweetened almond milk, warmed
• 2 tablespoons unsweetened applesauce, warmed
• 1 tablespoon unrefined coconut oil, melted
• 1 tablespoon pure maple syrup
• 1/2 teaspoon pure vanilla extract

1. Preheat a 6-inch, round Belgian waffle iron, or other.
2. Stir the dry ingredients together in a bowl.
3. Whisk the wet ingredients together until fully combined. Working with warm ingredients is ideal.
4. Pour the wet into the dry and whisk until you no longer see dry flour. Do not over-mix.
5. Let sit for 1 minute, thoroughly grease the waffle iron, then pour 1/2 of the mixture into your waffle maker and lightly spread if needed. Depending on your waffle iron, you may get more/less than 2, 6-inch waffles.
6. Cook according to your preference and your specific waffle iron.  I prefer the vegan version slightly more well-done.
7. Remove + serve immediately.

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NOTES – While this recipe is not fussy at all, I wanted to provide some detailed information on flours, substitutions, and storage.

storage: Waffles can be stored in the fridge or freezer for easy grab + go breakfasts.  Allow the waffles to fully cool.  If storing in the fridge, place in an airtight container for up to 5 days.  If freezing, place waffles in a sealable bag or container with a piece of wax or parchment paper in between each waffle so they don’t stick together.  Reheat in an upright toaster or toaster oven.  Slice in half width-wise + length-wise if needed to fit in an upright toaster. 

substitutions: If you are unable to tolerate buckwheat flour or cannot use it for any reason, sub a gluten-free all purpose blend in place of only the buckwheat flour and decrease the milk by 1 1/2 tablespoons.  I prefer a high-quality flour blend such as King Arthur’s or Pamela’s.  I don’t recommend Bob’s Red Mill GF-AP flour, as it has a pronounced bean flavor that I do not like in baked goods.  You can also make your own blend at home.  A fantastic DIY, GF all-purpose blend can be found here.

I have not yet experimented with adding fruit, nuts, or chocolate chips to the mix.  Let me know if you try!

Melted butter or another oil can be subbed instead of coconut oil if desired.

There is no substitution for sweet rice flour.  It is a very unique flour with starchy qualities that is added for texture purposes.  It can be found most easily in the GF section of your natural foods store, like, Whole Foods.  The most common brand is by Ener-G.  You can also find sweet rice flour in Asian grocery stores and on Amazon.  Used in small amounts this flour helps create an outstanding texture.  I use this in my pancake + doughnut recipes.

When working with gluten-free and gluten-free and vegan recipes substitute ingredients at your own risk.  I only list substitutes I have tested and know work. 

buckwheat flour: You are looking for “light” or “raw” buckwheat flour, made with raw buckwheat groats.  Not “kasha” or “toasted buckwheat.” [The darker flour can be used no problem—like Arrowhead Mills brand—however it lends a much heartier, earthier flavor.]  You can easily grind buckwheat flour at home from raw groats in a blender, coffee grinder, spice grinder, or mini blender [like a magic bullet].  Grind in small batches [I grind about 1 cup in my large blender] until flour-like.  Sift out any hard pieces and store in a sealed container in the fridge for up to 3 months.

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Waffle recipes from around the web:

• sweet potato waffles with cacao nibs - gf/vegan
• buckwheat blueberry waffle for one - gf/vegan
• oatmeal waffles- gf/vegan
• 5-ingredient freezer waffles - vegan
• multigrain waffles - vegan
• toasted coconut waffles with maple cream - gf
• whole wheat waffles

basic buckwheat waffles // edible perspective

Just in time for the weekend.

Enjoy!

Ashley