Coconut Pancakes (Gluten-Free)
These gluten-free 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 gluten-free pancakes are very soft and with a hint of coconut flavor. 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 eat pancakes all you have to do is reheat them.
I am not a huge fan of pancakes, but sometimes I like them for breakfast. I prefer to use my own mix of flours instead of the premix flours. I like to find the perfect combination for each recipe.
Ingredients
- Buckwheat flour: Because of its color, the pancakes will be a little darker.
- Brown Rice Flour: buckwheat flour has a particular and intense flavor, that´s why I prefer to mix it with other flour and I think that brown rice flour works very well in this case.
- 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 different touch to the pancakes.
- Oil: I used sunflower or coconut oil. If you want, you can replace the oil with 20gr of melted butter.
- Topping: I like to eat pancakes for breakfast with yogurt, honey, and the fruits I have at the moment. But you can also eat them with gluten-free granola, nuts, raisins, or cream…
How to make coconut pancakes
Whisk together the 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 like.
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 avoid pancakes from sticking together.
For more breakfast recipes…
Coconut Pancakes (Gluten-Free)
Ingredients
- 1/2 cup and 2 tbsp buckwheat flour
- 1/2 cup brown rice flour
- 2 teaspoon baking powder
- 8 tbsp shredded coconut
- 1 egg
- 1 cup milk
- 20 gr melted butter or 2 tbsp coconut oil
- 1 tbsp muscovado sugar
Instructions
- Whisk together the 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.