These GF coconut pancakes are soft, fluffy, and very easy to make! They also freeze very well, all you have to do in the morning is reheat and serve with your favorite toppings.
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About this recipe
These homemade GF pancakes are very soft and with a hint of coconut flavor. Very easy to make, like these other GF banana pancakes that you must try too.
The good thing is that you can make the batter the day before and cook them up in the morning or you can make it ahead of time and freeze them. And when you want to enjoy them all you have to do is reheat them.
Ingredients
The main ingredients of the recipe are:
- Flours: buckwheat flour and brown rice flour. Buckwheat flour has a particular and intense flavor and mixed with brown rice flour works very well.
- Egg: room temperature egg is better.
- Baking powder: helps pancakes to raise. Make sure it is gluten-free baking powder.
- Milk: you can also use vegetable milk like almond or soy.
- Shredded coconut: to give a twist to the pancakes.
- Oil: sunflower or coconut oil. If you want, you can replace the oil with 20gr of melted butter.
- Topping: perfect with yogurt, honey, and fresh fruits. But you can also eat them with gluten-free granola, nuts, raisins, or cream…
How to make gluten-free coconut pancakes
Whisk together buckwheat flour, brown rice flour, baking powder, sugar, and shredded coconut in a medium bowl.
Make a hole in the center and add the egg, oil, and milk. Mix well.
Heat a nonstick frying pan over medium heat and spray with oil.
Pour 1/4 cup batter into the pan per pancake.
Flip when bubbles start appearing on the surface and cook until cooked through. The first one never goes very well but later gets better.
Repeat with the remaining batter.
Top with yogurt, fresh fruits, honey, or any combination you desire.
Storing
Store pancakes leftovers in an airtight container in the fridge for about 5 days up to a week. Add the toppings when you are going to serve them, so if there are leftovers and you want to save them they will not get wet.
How to freeze pancakes
Once the pancakes are completely cold, place them on a baking sheet and freeze them for 10 minutes. After this time put them in a freezer-safe bag or air-tight container. In this way, you will prevent pancakes from sticking together.
Serving options
The best is to mix a couple of these options:
- Fruit: fresh fruit like strawberries, blueberries, bananas, and so on.
- Cream or yogurt: fresh whipped cream or Greek-style yogurt.
- Dried fruits: almonds, walnuts, raisins, and so on.
- Granola: GF granola.
- Butter: unsalted butter.
- Maple syrup: or honey.
- Blueberry sauce: I leave you the link for a perfect blueberry sauce.
For more breakfast recipes
Coconut Pancakes (Gluten-Free)
Ingredients
- ½ cup and 2 tbsp buckwheat flour
- ½ cup brown rice flour
- 2 teaspoon baking powder
- 1 tablespoon muscovado sugar
- 8 tablespoon shredded coconut
- 1 egg room temperature
- 2 tablespoons butter (28gr) melted
- 1 cup milk
Instructions
- Whisk together buckwheat flour, brown rice flour, baking powder, sugar, and shredded coconut in a medium bowl.
- Make a hole in the center and add the egg, oil, and milk. Mix well.
- Heat a nonstick frying pan over medium heat and spray with oil.
- Pour 1/4 cup batter into the pan per pancake.
- Flip when bubbles start appearing on the surface and cook until cooked through. The first one never goes very well but later gets better.
- Repeat with the remaining batter.
- Top with yogurt, fresh fruits, and honey.
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