Coconut Pancakes (Gluten-Free)
These easy GF pancakes are soft, fluffy, and easy to make! They are made with buckwheat flour and are full of coconut flavor. They 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 GF breakfast/brunch recipe
These homemade GF pancakes are very soft and full of coconut flavor. They’re very easy to make and delicious. For more GF brunch recipes, you must try these GF banana pancakes.
You can make the batter in advance and cook it up in the morning, or freeze it. And when you are ready to enjoy the pancakes, all you have to do is reheat them and serve them with your favorite topping.
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.
- Milk: You can also use vegetable milk, like almond or soy.
- Shredded coconut: give a twist to the pancakes.
- Oil: sunflower or coconut oil, or sub with butter.
How to make GF coconut pancakes with buckwheat flour
In a medium bowl, whisk together buckwheat flour, brown rice flour, baking powder, sugar, and shredded coconut. Set aside.
In another bowl, mix the egg, oil, and milk. Add to the dry ingredients and mix until incorporated.
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.
Repeat with the remaining batter.
Serve with yogurt, fresh fruits, honey, or desired topping.
Storing
Store leftovers covered in the refrigerator for about 5 days up to a week. Add the toppings when ready to serve, so the pancakes will not get soggy if there are leftovers and you want to save them.
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 bag or an airtight container. In this way, you will prevent pancakes from sticking together.
Variations & serving options
Here are some ideas to serve you pancakes:
- 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 to add crunchiness.
- Granola: GF granola.
- Maple syrup or honey.
- Blueberry sauce: I leave you the link for a perfect blueberry sauce that adds richness.
For more GF breakfast & brunch recipes
Easy 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
- In a medium bowl, whisk together buckwheat flour, brown rice flour, baking powder, sugar, and shredded coconut. Set aside.
- In another bowl, mix the egg, oil, and milk. Add to the dry ingredients and mix until incorporated.
- 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.
- Repeat with the remaining batter.
- Serve with yogurt, fresh fruits, and honey.