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Gluten Free Coconut Pancakes

I love the flavour of coconut. Imagine how much flavour gluten free coconut pancakes pack. Many gluten free coconut pancakes taste more like an eggy omelet than griddle cakes. With much trial and error experimentation, I have come close to a traditional pancake consistency. What makes them taste fluffy? The wet mixture, which includes buttermilk for acid and baking soda, for leavening. The scientific reaction of the buttermilk combined with the baking soda, creates a puffy expansion and tiny bubbles. The stiffly beaten egg whites, kicks up the fluffy power even more tiny air bubbles, creates light and fluffy. The key is to keep all theses bubbles active. Do not deflate by adding too much flour, or over mixing or folding.

The taste is heightened even more with almond extract as a flavour inhancer. You can substitute traditional vanilla in this gluten free coconut pancakes mix.

These gluten free coconut pancakes are pretty darn tasty. It’s hard just to eat one serving.

Gluten Free Coconut Pancakes Flour Mix

Gluten Free Coconut Pancakes Batter

The flours that I use, you guessed it, are from Cuisine Soleil, organic and gluten free. The addition of sorghum flour adds a bit more of the desired dense yet fluffy gluten free coconut pancakes. Sorghum flour is neutral and emits the same kind of flavour as wheat flour, but lighter. So it doesn’t compete with the coconut flour. Coconut flour tends to absorb a lot of the moisture and stays wet. Sorghum plus coconut flour creates a light gluten free coconut pancakes mixture. Same coconut flavour but less eggy.

These freeze very well. So make a big batch and enjoy a special breakfast any time or the week or when the craving hits.

So what goes well with all this delicious coconut almond goodness? A sour fruit and sweet maple syrup that’s what. A very easy compote recipe follows. Looks pretty too!

Gluten Free Fluffy Coconut Pancakes with Fruit Compote Makes about 40

½ cup coconut flour 1 1/2 cup sorghum flour 2 teaspoons baking soda 3/4 teaspoon Himalayan sea salt 2 cups buttermilk 6 tablespoons avocado oil or melted unsalted butter 2 large eggs, at room temperature, separated ½ teaspoon almond extract.

  1. In a medium bowl, stir together the flour, baking soda and salt. In a large bowl, combine the buttermilk, butter and egg yolks.

  2. In another medium bowl, beat the egg whites until stiff peaks form. Add the dry ingredients to the buttermilk mixture and stir just until combined. Using a rubber spatula, gently fold the beaten egg whites into the batter just until combined.

  3. Heat a non stick skillet. Add a teaspoon of coconut or canola oil. For each pancake, drop about a tablespoon of batter on the hot surface to form a 4-inch circle. Cook over moderately low heat until the top is set, about 2 minutes.

  4. Let them set up quite a bit, then gently flip the gluten free coconut pancakes and continue cooking until golden, about 1 minute longer.

  5. Transfer to a large plate and keep warm while you cook the remaining pancakes.

  6. Serve with lots of butter, maple syrup and fresh berries or compote.

  7. Gluten Free Coconut Pancakes bubbling in skillet and setting up.

Fruit Compote

1 cup fruit (berries, apples, pears, whatever fruit in season) 1 lemon or orange, juice and rind, or 2 tablespoons water 1 tablespoon maple syrup

  1. Bring everything to a boil until a bit thick and syrup like.

  2. Taste and add more syrup if too sour.

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