It’s my belief that there are three kinds of people in this
world country: People who love Valentine’s Day and can totally overlook the fact that V-Day is – undoubtedly – the worst day to get dressed up and go out for a romantic dinner considering every other person is also getting dressed up and trying to go out for a romantic dinner. People who hate Valentine’s Day and think the whole thing is a clever capitalist sham that’s perpetuated by mindless consumerism and corporate greed. And people who don’t give AF about Valentine’s Day and will take any excuse they can to sleep in and eat pancakes in bed (or, let their husbands sleep in and serve pancakes in bed).
That’s us. We fall into the latter camp (though we used to be those doe-eyed babes who would brave the crowds and long wait times at restaurants because we were drunk in love and wanted everyone to know about it). And although I, personally, don’t really get into the whole red roses and heart-shaped chocolates thing (I’ll take green plants and a bag of mini dark chocolate peanut butter cups, thanks), I can totally get behind doing something a little extra special on Valentine’s Day.. just because.
This year’s extra special gesture? Pancakes. In bed. Because nothing says I love you like breakfast in bed. And nothing says I really love you like letting Thom sleep in until 10AM then waking him up with a steaming-hot mug of chai and a plate of (vegan) pancakes that are smothered in coconut whipped cream, raspberry compote, and rich maple syrup. And let it be known: nothing says I really love you back like getting that ass out of bed, washing the dishes, and cleaning the kitchen for the lady who just served you breakfast on a platter.
Happy (almost) Valentine’s Day, guys. <3
Notes: If you want to double or triple this recipe, knock yourself out (as is, it feeds two). If you’re not into the chai component (YOU CRAZY), feel free to replace it with additional almondmilk. You can also replace the coconut flour with 1/4 cup unbleached flour (making for 1 cup flour, total). I like my pancakes on the thin side, but if you prefer yours to be thick, decrease the chai tea concentrate to 1/4 cup (55g). Coconut oil can be a pain to work with (none of your ingredients can be fresh outta the fridge), so feel free to substitute your favorite cooking oil (sunflower, safflower, sun coco (my fav), etc.). For Belgian-style waffles, decrease the almondmilk to 1/2 cup (108g) (and load those bad boys with chocolate chunks).
More V-Day goodness: Coconut oil sugar cookies with naturally colored icing, almond linzer cookies with cherry preserves (+ the raw version), and dark chocolate raspberry brownies. Oh, and salted chocolate truffles and small batch cinnamon rolls. Because why the heck not.
This post is sponsored by Hatchery, a company that sources high quality + small-batch ingredients from makers all across the country.. and delivers them straight to your door. From now through 15 February, Hatchery is offering 20% off their marketplace. Use code OHLADYCAKES for $10 off your first tasting box. All opinions are my own, and I think Hatchery rules.
COCONUT + CHAI SPICED PANCAKES WITH RASPBERRY COMPOTE
3/4 cup (105g) all-purpose unbleached flour
2 tablespoons (14g) coconut flour
1 tablespoon (12g) cane sugar
1 tablespoon (12g) baking powder
1/4 teaspoon (1g) fine sea salt
1/4 teaspoon ground cinnamon
1 tablespoon (11g) unrefined coconut oil, melted (but not hot)
1/3 cup (78g) chai tea concentrate, room temperature
3/4 cup (164g) toasted coconut almondmilk, room temperature
In a large mixing bowl, whisk together the flours, sugar, baking powder, salt, and cinnamon. Create a well in the center of the dry ingredients and add the coconut oil, chai tea concentrate, and almond milk; whisk just until combined. Heat a stovetop griddle or large frying pan over medium-low heat and lightly grease with oil. After a few minutes, check to make sure the pan is hot by flicking a few drops of water on it; if it sizzles, you’re good to go (if not, wait a few minutes longer). Stir the batter with a spatula to deflate it, then pour it on the pan in 1/4 cup measurements (using a stainless steel scoop makes this super easy). Cook for 3-4 minutes on the first side, then flip and cook for 2-3 minutes on the other side.
While you’re cooking the pancakes, add the raspberries, lemon juice, maple syrup (if using), and ground vanilla to a small saucepan set over medium heat. Once the mixture starts to simmer, cook for 5-6 minutes, or until thickened. (If you’re not a multitasker, make the compote before you start the pancakes.)
Stack pancakes on a plate and top with a dollop of coconut whipped cream and raspberry compote. Drizzle with maple syrup then finish with flaked coconut and chopped almonds, if desired.
Yield: 8 4″ pancakes (enough for two)
PS – That picture above our bed is the first love note Thom wrote to me, so many moons ago. I had Bianca Cash blow it up + digitize it, and it’s the first thing I’d grab if our place caught fire.
PPS – Speaking of beds, if you know where we can find a funky, mid-century bed frame, holla at a lady because our concrete block platform has GOT TO GO.