Gluten Free Coconut Pancakes Recipe

Breakfast is the most important meal of day. It can also be one of the most gluten filled meals of the day. I can’t tell you how many times I receive emails saying “I am new to gluten free, what should I eat for breakfast?”

My answer – pancakes!

Love coconut? If so, these are the pancakes for you! They have coconut in four ways: coconut oil, coconut flakes, coconut milk, and coconut sugar. Not only are they gluten free, they are also free of dairy and refined sugar. They are a snap to make and here’s a little trick for all you not-morning-people (like me!) – make them at night and then heat them up in the morning in the microwave. In less time than it takes to make a cup of coffee – they are done. You don’t even have to be fully awake to do it.

There is even a nice coconut sugar syrup that goes with them. Super simple, just gently boil water and coconut sugar together for about 10 minutes, stir in a little vanilla and that’s it! And the coconut sugar won’t send your blood levels soaring and crashing so you won’t be falling asleep at your desk at 10:00 after enjoying a stack of these babies.

Recipe notes: I used superfine brown rice flour for better texture and no grittiness, Asian tapioca starch (so much cheaper!), Wholesome Sweeteners Coconut Palm Sugar and Thai Kitchen organic full fat coconut milk. You could use light coconut milk as well. I live in Florida so my coconut oil is always liquid but if yours is solid just gently heat it up until liquid.

Here’s wishing you a very lovely day!

Click here to see my cooking demonstration of this Gluten Free Coconut Pancakes recipe on Daytime TV!

5 from 1 vote

Print Recipe

Gluten Free Coconut Pancakes Recipe

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Breakfast

Servings: 12 pancakes

Calories: 274kcal

Author: Gluten Free & More

Ingredients

Coconut Pancakes

• ▢ 1½ cups brown rice flour
• ▢ ½ cup tapioca or corn starch
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon kosher salt
• ▢ 2 large eggs
• ▢ 2 tablespoons coconut oil , melted, plus more for greasing the pan
• ▢ 3 tablespoons coconut palm sugar
• ▢ 1 ¼ cups coconut milk
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 cup coconut flakes (sweetened or unsweetened) – plus more for serving

Coconut syrup

• ▢ 1 cup Wholesome Sweeteners Coconut Palm Sugar
• ▢ ½ cup water
• ▢ 2 teaspoons pure vanilla extract

US Customary - Metric

Instructions

• ▢
  For the pancakes, whisk the flour, starch, baking powder, and salt together in a mixing bowl. Add the eggs, 2 tablespoons coconut oil, coconut sugar, coconut milk and vanilla and whisk to combine. Stir in the coconut flakes.
• ▢
  Heat a griddle over medium heat until a drop of water sizzles immediately. Brush with oil and ladle ¼ cup of batter per pancake onto the griddle. Let cook until the edges appear dry and the tops of the pancakes are filled with holes, about 7 minutes. Flip and cook until the other side is golden brown, about 2 minutes. Keep warm while preparing the rest of the pancakes.
• ▢
  For the syrup, bring the coconut sugar and water to a boil, reduce heat and gently boil for 10 minutes. Remove from the heat and stir in the vanilla.
• ▢
  Serve the pancakes with warm coconut syrup and a sprinkle of coconut flakes.

Nutrition

Nutrition Facts

Gluten Free Coconut Pancakes Recipe

Amount Per Serving

Calories 274 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 11g55%

Cholesterol 27mg9%

Sodium 219mg9%

Potassium 157mg4%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 12g13%

Protein 3g6%

Vitamin A 40IU1%

Vitamin C 1mg1%

Calcium 52mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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