These pancakes are so moist and flavorful. Topped off with whipped coconut cream gives a decant feel, but it's really guilt free!
Coconut Pancakes - Gluten & Dairy FreePrep Time: 10 min Cooking Time: 10 min
- ½ cup white rice flour
- ½ cup almond flour
- ¼ cup granulated sugar
- ½ teaspoon baking powder
- Pinch of salt
- 5 ounces light coconut milk
- 1 teaspoon vanilla extract
- 1 egg
- 2 tablespoons coconut oil
- Cold coconut cream
- Powdered sugar
- mix all the dry ingredients
- mix all the wet ingredients and combine with dry ingredients
- cook pancakes
- whip coconut cream
In one bowl combine the first 5 ingredients and mix well. Set aside. In another bowl, lightly beat the egg then add the coconut milk, vanilla extract, and coconut oil. Mix well and pour the wet ingredients over the dry. Use a spatula to mix everything until just combined. It's ok if there are small lumps in the batter.
Pre-heat a large non-stick griddle or pan over medium-low heat with 1-2 tablespoons of coconut oil or butter. Cook the pancakes on each side until nice and golden. You will know the pancakes are ready to flip when bubbles form on the edges.
Meanwhile, make the coconut cream by putting half a can of COLD coconut cream in a stainless steel bowl along with 2 tablespoons of powdered sugar. use a hand mixer to beat the cream until its light and fluffy, about 3-4 minutes. Add a small shot of vanilla extract and mix until combined. Keep in fridge until ready to use
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