Gluten-free Coconut Pancakes

Gluten-free Coconut Pancakes:

Trust me, friends, you’re going to want these pancakes because they are fluffy, yummy, healthy, guilt-free, gluten-free and oh so simple to make.

Make these pancakes your new go-to lazy weekend breakfast. Top these Coconut Pancakes off with your favorite syrup, fresh whipped cream, fresh berries or a bit of lime zest for a delicious tropical-inspired start to the day.

Serves: 2 people

Prep Time: 5 minutes

Cooking Time: 10 minutes or less

Ingredients For Coconut Pancakes:

• Coconut Flour: 1/4 cup
• Brown Rice Flour: 1/4 cup
• Baking Soda: 1/2 tsp
• Salt: a pinch
• Milk: 1/3 cup (if you have coconut milk that’s even better)
• Coconut oil: 2 tbsp coconut oil or you can use melted butter/4 cup coconut flour
• Honey: 2 tablespoon
• Vanilla: a few drops
• Butter: For cooking

Method:

1. Lightly mix all dry ingredients together.
2. Add all wet ingredients to the beaten egg and combine well.
3. Mix the wet ingredients into the dry and stir until incorporated. Don’t overmix.
4. If the batter looks too thick, thin with a little more milk. If it looks too thin then adjust the consistency by adding some more brown rice flour. It should be semi-thick but pourable. Taste and adjust sweetness as needed. In a hot nonstick pan, add a bit of ( 1 tsp) butter to coat pan.
5. Over low heat pour some batter ( a ladle full) and let this cook until bubbles begin to pop in the center of the pancake, remember too many bubbles won’t form) this will take 2 minutes. But the pancake might need more than 2 minutes to brown at the underside. So keep an eye before flipping the pancake. Flip pancake and cook for an additional minute or so until golden brown. To serve, top with a drizzle of your favorite syrup.

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YUMMIEST GLUTENFREE CHOCOLATE CAKE RECIPE

Gluten-free Coconut Pancakes

Recipe by Khushboo

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Ingredients

• Coconut Flour: 1/4 cup

• Brown Rice Flour: 1/4 cup

• Baking Soda: 1/2 tsp

• Salt: a pinch

• Milk: 1/3 cup (if you have coconut milk that’s even better)

• Coconut oil: 2 tbsp coconut oil or you can use melted butter/4 cup coconut flour

• Honey: 2 tablespoon

• Vanilla: a few drops

• Butter: For cooking

Directions

• Lightly mix all dry ingredients together.
• Add all wet ingredients to the beaten egg and combine well.
• Mix the wet ingredients into the dry and stir until incorporated. Don’t overmix.
• If the batter looks too thick, thin with a little more milk. If it looks too thin then adjust the consistency by adding some more brown rice flour. It should be semi-thick but pourable. Taste and adjust sweetness as needed. In a hot nonstick pan, add a bit of ( 1 tsp) butter to coat pan.
• Over low heat pour some batter ( a ladle full) and let this cook until bubbles begin to pop in the center of the pancake, remember too many bubbles won’t form) this will take 2 minutes. But the pancake might need more than 2 minutes to brown at the underside. So keep an eye before flipping the pancake. Flip pancake and cook for an additional minute or so until golden brown. To serve, top with a drizzle of your favorite syrup.