Gluten Free Coconut Pancakes Recipe
Servings: 12 pancakes
Calories: 274kcal
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
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
Calories: 274kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Cholesterol: 27mg | Sodium: 219mg | Potassium: 157mg | Fiber: 2g | Sugar: 12g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg