Gluten-Free Coconut Pancake
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What's not to love about starting the weekend with a big stack of pancakes covered in maple syrup? To save time, the dry ingredients can be prepared beforehand and kept in a sealed container. In this recipe, the nut milk of your choice can be used instead of coconut milk, and the white rice and coconut flours can easily be replaced with a store-bought gluten-free flour.
1 ½ cups coconut milk
1 tsp apple cider vinegar
1 cup white rice flour
1 ½ cup tapioca starch
¼ cup coconut flour
1 tbsp PRANA organic golden flax seeds, ground
1 pinch sea salt
½ tsp baking powder
2 tbsp PRANA organic fair trade cane sugar
2 tsp vanilla extract
2 tbsp maple syrup
¼ cup PRANA organic coconut oil
Vegetable oil (for cooking)
In a medium bowl, mix coconut milk and apple cider vinegar. Set aside 5 minutes.
Meanwhile, combine dry ingredients in a large bowl.
Add vanilla, maple syrup, and melted coconut oil to coconut milk and mix.
Incorporate wet and dry ingredients. The batter may be thicker than regular pancake mixes, but that's normal. (If it seems much too thick, add 1 to 2 tbsp coconut or other nut milk to thin it out.)
Heat a nonstick frying pan and add a bit of vegetable oil, ideally basting with a pastry brush. Pour ¼ cup or so of pancake batter and cook 3 minutes or until bubbles start appearing. Flip pancake and cook 2 minutes more. Set aside in a plate and repeat with remaining pancake batter.
Serve with homemade chocolate hazelnut spread, chia jam or pecan caramel.