Here’s a simple and delicious recipe for gluten-free coconut pancakes:
Ingredients:
- 1 cup gluten-free flour blend
- 1/2 cup coconut flour
- 2 tablespoons sugar (optional)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups coconut milk (canned or carton)
- 2 tablespoons melted coconut oil (plus more for cooking)
- 1 teaspoon vanilla extract
- Optional toppings: shredded coconut, fresh fruit, maple syrup, honey
Instructions:
- Mix Dry Ingredients:
- In a large bowl, whisk together the gluten-free flour blend, coconut flour, sugar (if using), baking powder, baking soda, and salt.
- Prepare Wet Ingredients:
- In another bowl, beat the eggs and then add the coconut milk, melted coconut oil, and vanilla extract. Mix until well combined.
- Combine Mixtures:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Preheat the Pan:
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to the pan.
- Cook Pancakes:
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes or until golden brown and cooked through.
- Serve:
- Serve the pancakes warm with your favorite toppings, such as shredded coconut, fresh fruit, maple syrup, or honey.
Tips:
- If the batter is too thick, add a little more coconut milk to reach your desired consistency.
- Keep cooked pancakes warm in a low oven (200°F/95°C) while you finish cooking the rest.
Enjoy your gluten-free coconut pancakes!
