Name: The Ultimate Coconut Pancakes Recipe - Gluten-free
Total time: 30 min
Yield: 8
Ingredients: 3 Large Eggs or 3 tbsp Flax Seed flour blended with 9 tbsp water; 30g Coconut Flour; 1 Tbsp Coconut Oil; 1 Tsp Maple Syrup; 1/2 Tsp Baking Powder (GF); A splash of Soya Milk; Crushed Pistachio Nuts; Strawberry Powder; Maple Syrup; Fresh Fruit

These delicious pancakes are a gluten-free & dairy-free coconut treat, light and fluffy and showered with an array of superfood tasty toppings! For vegan pancakes the eggs can be substituted by Flax egg, which consists of flax flour and water made into a binding paste A family favourite breakfast.

Equipment

Mixing Bowl
Whisk
Frying Pan
Large Spoon
Serving Plate

Ingredients

For the pancakes

3 Large Eggs or 3 tbsp Flax Seed flour blended with 9 tbsp water
30g Coconut Flour
1 Tbsp Coconut Oil
1 Tsp Maple Syrup
1/2 Tsp Baking Powder (GF)
A splash of Soya Milk

Toppings

Crushed Pistachio Nuts
Strawberry Powder
Maple Syrup
Fresh Fruit

Method

Firstly, crack open the eggs and mix together in a bowl with the coconut flour.
Leave this mixture to sit and absorb for 10 minutes.
Next, whisk in the rest of the ingredients until thick but fluffy.
Then, heat up a frying pan to a medium heat and add 1 tsp of coconut oil, move around to coat the pan.
Spoon the mixture into the pan, amount around the size of a base of a mug and after a few minutes flip over to cook the other side.
Keep doing this until lightly browned.
Pile pancakes onto serving plate, drizzle over maple syrup, sprinkle over strawberry powder and enjoy with fresh fruit and nuts!

Click to enlarge

Emily's Recipes & Reviews

Emily, the author of Recipes & Reviews is based in Leicestershire. With an MA in Print Journalism and a job in Copywriting, food blogging is her spare time project. She enjoys trying out new recipes, ingredients and products. As well as reviewing restaurants and collaborating with brands. Emily is a big fan of Instagram, choosing filters and drooling over other peoples food photos.