Coconut Pancakes (Gluten-Free)
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.
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.
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.