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A tower of pancakes with strawberries, blueberries, and kiwis on a white dish.

Coconut Pancakes (Gluten-Free)

Josefina Almond Yes
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.
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Servings 8

Ingredients
  

  • 1/2 cup and 2 tbsp buckwheat flour
  • 1/2 cup brown rice flour
  • 2 teaspoon baking powder
  • 1 tablespoon muscovado sugar
  • 8 tablespoon shredded coconut
  • 1 egg
  • 20 gr melted butter or 2 tbsp coconut oil
  • 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.

Notes

  • 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.
Keyword Gluten Free Coconut Pancakes