Easy Coconut Pancakes (Gluten-Free)
These homemade 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.
Ingredients
- ½ cup and 2 tbsp buckwheat flour
- ½ cup brown rice flour
- 2 teaspoons baking powder
- 1 tablespoon muscovado sugar
- 8 tablespoons shredded coconut
- 1 egg, room temperature
- 2 tablespoons butter (28g), 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.
Notes
Store leftovers covered in the refrigerator. Add the toppings when ready to serve, so the pancakes will not get soggy if there are leftovers and you want to save them.