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!
So in love with this recipe, all thanks to the insanely talented and beautiful Ashley from Rae of Sunshine – thank you for such a quick and easy recipe! If you’re not already following this girl, you definitely should be. I’ll link all of here info below.
Gluten-Free Coconut Pancakes
Prep
Cook
Total
Yield 3
Ingredients
- 1 ½ 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
- Measure and whisk together all your dry ingredients in a medium-sized bowl.
- Measure and pour your wet ingredients into the dry and stir till evenly combined.
- Heat a small skillet (I used a 5 inch, non-stick pan), don’t add any oil, just use non-stick for these.
- Using a 1 inch scoop, I added 4 in the center of my pan and let it naturally spread out.
- Cook until bubbles evenly form all over the top and flip, about 2 minutes on each side.
- Serve warm with a dollop of coconut whipped cream. I also added a raw chocolate spread in-between each layer!
Notes
Adapted from Rae of Sunshine’s CocoCakesMake sure your pancakes have cooled a little before adding whipped cream, or it will melt.
Be sure to check out Ashley’s site here. You can also find her on Facebook (Rae of Sunshine) and Instagram (@RaeofSunshineLife).
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These look sooo good
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! 🙂
Love your instagram feed btw, its very inspiring!
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.
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! 🙂
Thank you 🙂 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
I just tried making these and they turned out horrible. 🙁 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.
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.
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 😛
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.
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!
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
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 🙂
Glad to hear it, thanks for making these!