Indulge your taste buds with a stack of delicious Gluten-Free Coconut Flour Pancakes. These pancakes are not only a delightful treat for those with gluten sensitivities but also a scrumptious choice for anyone looking to add a tropical twist to their breakfast. The use of coconut flour not only imparts a unique flavor but also ensures a light and fluffy texture that will have you reaching for seconds.
Gluten-Free Coconut Flour Pancakes
To begin, gather your ingredients: coconut flour, eggs, coconut milk, baking powder, vanilla extract, and a touch of sweetness from your preferred sweetener. In a bowl, whisk together the wet ingredients until well combined. Gradually add the coconut flour and baking powder, stirring to create a smooth batter. Allow the batter to rest for a few minutes, allowing the coconut flour to absorb the liquids and achieve the right consistency.
Heat a skillet or griddle over medium heat and lightly grease it with coconut oil or cooking spray. Ladle the batter onto the hot surface to form pancakes of your desired size. Cook until the edges start to set and bubbles form on the surface. Carefully flip the pancakes and cook the other side until golden brown.
Serve these delectable coconut flour pancakes with your favorite toppings. Fresh berries, sliced bananas, a drizzle of pure maple syrup, or a sprinkle of shredded coconut can enhance the overall flavor profile. The tropical notes from the coconut flour will transport your taste buds to a culinary paradise.
- 1 teaspoon baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup coconut flour
- 1/3 cup coconut milk (full-fat from the can)
- 1 tablespoon coconut oil (or melted butter)
- 6 eggs
- ½ teaspoon fresh ginger, grated
- 1 heaping tablespoon of honey
- 2 honey crisp apples, peeled and chopped
- 3/4 teaspoon salt
- 2 tablespoons chopped walnuts
- 2 tablespoons water
- 1 teaspoon whole wheat flour for thickening (optional – leave this out to make the whole recipe gluten-free)
- Mix wet ingredients in a bowl then add the dry ingredients and stir to combine.
- Let the batter sit for 10 minutes and then adjust the batter if necessary from there (see note below).
- Add a dollop of butter or a small amount of oil to a large skillet.
- Heat the skillet to medium-low (allow it to heat up to the medium-low setting). Stick with small to medium-sized pancakes, using a tablespoon or two of batter per pancake (On a 12 skillet, we cook 3 small pancakes at a time). Cook on one side for 5 to 7 minutes and then very carefully work a spatula underneath the pancake to flip it. These pancakes are easy to break. Cook on the other side for an additional 3 to 5 minutes until cooked all the way through. Repeat for all of the batter. To Make the Apple Topping: In a small saucepan, add the chunks of apple and water. Cook on medium heat until juices are seeping out and the contents come to a full boil.
- Add the honey, flour, cinnamon, and ginger, mixing well. Reduce heat to medium-low and cover, stirring every few minutes. Cook until the apples are soft and they’re coated with a thick syrup, about 45 minutes to an hour.
- Add a heaping portion of the apple topping to your pancakes and enjoy with a bottomless mug of coffee
Enjoy the satisfaction of a stack of Gluten-Free Coconut Flour Pancakes that not only cater to dietary restrictions but also deliver a burst of coconut goodness in every bite. Whether you’re embracing a gluten-free lifestyle or simply seeking a delightful breakfast option, these pancakes are sure to become a beloved addition to your morning routine. Get ready to savor the perfect blend of light, fluffy, and tropical flavors with each mouthwatering bite.