If you like coconut then you’ll love these Coconut pancakes. They’re gluten, dairy free and have organic coconut oil in them. The vibrant coconut flavors fill your mouth with an irresistible urge to have another. Made with only 2 tablespoons of sugar, these sure are an appetizing, healthy meal.
Ingredients:
- ¾ cup organic gluten free all purpose baking mix
- ¼ cup organic coconut flour
- 2 tablespoons organic raw cane sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1/8 teaspoon salt
- ¼ teaspoon xanthan gum
- 1 ½ cups organic rice milk
- 2 tablespoon organic coconut oil (heated tell it turns to liquid)
- 1 large organic egg
- 1 teaspoon pure vanilla extract
- ¼ cup unsweetened shredded coconut
- Additional coconut oil for frying
Directions:
- In a mixing bowl, mix together the baking mix, coconut flour, sugar, baking powder, baking soda, salt, and xanthan gum. Gradually mix in the milk, oil, egg, vanilla, and shredded coconut until smooth. Let the batter sit for 5 minutes.
- Heat some coconut oil over medium heat in a large skillet. Pour about ¼ cup batter onto the skillet and cook until the top of the pancakes begin to bubble about 2 to 3 minutes on both sides or until browned. Serve immediately with organic maple syrup!
June 15, 2011 at 6:30 pm
What a unique flavor idea for pancakes! I will definitely give these a try this weekend.
August 12, 2011 at 8:57 am
I would personally substitute coconut milk in place of the rice milk, but coconut pancakes are awesome!! yummy recipe!
March 2, 2012 at 6:46 pm
I substitute coconut milk for the rice milk as well, and I sprinkle semi-sweet chocolate chips in mine and top with chopped macadamia nuts.
June 2, 2012 at 9:26 pm
I made these without the egg. It is totally not needed. They were superb.