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You are here: Home / Recipes / Gluten-Free Coconut Pancakes

Gluten-Free Coconut Pancakes

February 10, 2015 by Margaret 13 Comments

There is nothing better in this world than a plate of warm pancakes, layered with chocolate and topped with coconut whipped cream. Seriously. I just can’t even. AND I made these totally gluten-free!

 

Print

Gluten-Free Coconut Pancakes

Prep 10 mins

Cook 15 mins

Total 25 mins

Author Margaret

Yield 3

Ingredients

  • 1 Β½ cups Gluten-Free Flour
  • 1 cup Almond Milk, tutorial here
  • 1 cup Filtered Water
  • 3 Tbsp Coconut Palm Sugar
  • 1 Tbsp Chia Seeds, ground or whole
  • 1 Tbsp Coconut Oil
  • 3 tsp Baking Soda
  • 2 tsp Apple Cider Vinegar
  • 1 tsp Pure Vanilla Extract
  • Pinch of Pink Salt
  • Coconut Whipped Cream, to top
  • Raw Chocolate Spread, to layer

Instructions

  1. Measure and whisk together all your dry ingredients in a medium-sized bowl.
  2. Measure and pour your wet ingredients into the dry and stir till evenly combined.
  3. Heat a small skillet (I used a 5 inch, non-stick pan), don’t add any oil, just use non-stick for these.
  4. Using a 1 inch scoop, I added 4 in the center of my pan and let it naturally spread out.
  5. Cook until bubbles evenly form all over the top and flip, about 2 minutes on each side.
  6. Serve warm with a dollop of coconut whipped cream. I also added a raw chocolate spread in-between each layer!

 

 

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Filed Under: 10 Ingredients or Less, Recipes Tagged With: 10 ingredients or less, gluten-free, kid-friendly, One Bowl, pancakes, plant based, Recipe, vegan

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Reader Interactions

Comments

  1. Janna

    February 10, 2015 at 10:07 am

    These look sooo good

    Reply
  2. Janna

    February 10, 2015 at 10:16 am

    Whoops i guess it cut off half of my comment.
    I just asked if you know the ingredients of the gluten-free flour, as it seems to be a special baking mixture, is that right? We don’t have a huge supply of gluten-free stuff here in Germany, so I don’t know where to find a flour that works out fine for baking. Do you think I can use for example some plain almond flour?
    I hope you can help! πŸ™‚
    Love your instagram feed btw, its very inspiring!

    Reply
    • Margaret

      February 10, 2015 at 7:31 pm

      Thanks so much Janna, the flour is a blend of white & brown rice flour, potato starch, tapioca starch, cornstarch and xanthan gum. You could honestly use regular flour for these too. I just refrain from gluten as much as possible. Almond flour might not work with the same results, but it’s worth a try for sure. You’ll have to let me know if that works out for you, if you give it a try.

      Reply
  3. Be Sol-Ful

    February 14, 2015 at 5:34 pm

    What a perfect stack of pancakes!!! We might have to have breakfast for dinner next week and use your pancake recipe! Have a great weekend! πŸ™‚

    Reply
    • Margaret

      February 15, 2015 at 11:06 am

      Thank you πŸ™‚ I hope you enjoy, definitely use Rae of Sunshines recipe if you’re not needing/wanting to make these gluten-free. I haven’t experimented with different gluten-free flour blends, so I’m not sure how they will turn out otherwise. It seems as though some others didn’t like this, so just a warning on the flour. I hope you love them <3

      Reply
  4. Natalie

    February 15, 2015 at 3:26 am

    I just tried making these and they turned out horrible. πŸ™ There is probably 100 possible reasons, but they were all gooey and raw in the middle although they were brown on the outside! It was really gross, so I threw most of the batter away.

    Reply
    • Margaret

      February 15, 2015 at 11:04 am

      I’m sorry to hear that. Can I ask what type of flour you used? I’ve made these about 5 times since and they never seem to come out badly for me, so that’s odd. The only thing I think that could mess them up is using a different blend of flour.

      Reply
      • Natalie

        February 15, 2015 at 11:11 am

        Yes, I didn’t use glutenfree flour, I used spelt and wheat flour. Maybe that was it. I never had that happen to me before, so I was really irritated πŸ˜›

        Reply
        • Margaret

          February 16, 2015 at 10:46 am

          That was most likely the issue. Gluten-free flours are much drier, needing more liquids. So that would need to be adjusted for a different flour. Typically I’ll include an option to sub for, if I have experimented with it.
          The original recipe this was adapted from uses regular flour, which might be a better option for you to try out if you do not plan on using a gluten-free flour mix.

          Reply
  5. Be Sol-Ful

    February 19, 2015 at 12:18 pm

    I had to leave a quick comment before I forgot! This recipe is wonderful and a huge thumbs up from Willow! I would have taken a photo, but they were being eaten too fast! I subbed unsweetened applesauce for the coconut oil, but other than that I stuck to the recipe…even added the coconut whipped cream! We’ll definitely be making these again!

    Reply
    • Margaret

      February 19, 2015 at 2:02 pm

      Yay! I’m beyond happy to hear that. Kid-approved is always a huge success, so that makes me so glad to hear! I can’t wait to see a photo the next time you make these, I’m quite obsessed with them <3

      Reply
  6. Anna

    April 21, 2016 at 6:06 am

    Perfect. I add a tiny bit of milk to the batter sometimes to thin it out a bit, and they still turn out great. Thanks πŸ™‚ ο»Ώ

    Reply
    • Margaret

      April 21, 2016 at 11:02 am

      Glad to hear it, thanks for making these!

      Reply

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