Gluten-Free Coconut Pancakes
These gluten-free, grain-free vegan pancakes use coconut flour for rich flavor. Bananas add natural sweetness, but you can also other fruits like blueberries, diced apples, or sliced pears. Serve with Raspberry Mango Chia Jam for a kid-approved, satisfying breakfast.
EASY Servings: 8 Ready In: 25 minutes
Coconut Pancakes with Raspberry Mango Chia Jam - Healthy, Gluten-Free, Grain-Free, Plan-Based, Vegan Breakfast Brunch Recipe
Chef's Tip: Instead of traditional grain flour, a gluten-free mixture of coconut flour, oat flour, tapioca starch, and spices help create the base for this plant-based vegan pancake recipe
Chef's Plant-Based Tip: Let the pancake mixture sit for a few minutes. This allows the flax meal to get thick and "egg-like". It also helps bring all of the flavors together for this vegan recipe
Chef's Low-Sugar Tip: Diced banana adds natural sweetness to these plant-based, vegan pancakes. However, you can swap out other fruit like diced peaches, blueberries, or sliced strawberries
Oil Free? Pancakes are one of those few foods that are really challenging to make oil-free. Despite much recipe testing and using a non-stick pan, I found a light spray of oil necessary to prevent burnt or stuck pancakes
Ingredients
3/4 cup flax meal
1 cup warm water
1/2 cup coconut flour
1/2 cup gluten free oat flour
2 tsp cinnamon
1 tsp baking powder
1/4 tsp. salt
3 tbsp tapioca starch
1 1/2 cup almond milk
2 bananas
1/2 cup coconut sugar
1/4 cup applesauce
2 tsp vanilla
2 tsp. coconut oil, for the pan
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Procedure
Gather ingredients
To make the flax "egg": Combine the flax meal and warm water. Let sit 5 minutes, or until egg-like
To make the batter: In a large bowl, sift together the dry ingredients: oat flour, coconut flour, cinnamon, salt, baking powder, and tapioca starch. You can also use cornstarch if you don't have tapioca
Add the flax "egg", coconut sugar, applesauce, almond milk, and vanilla to sifted dry ingredients
Stir to combine. Let sit a few minutes while you preheat your pan
Preheat a griddle or nonstick pan over medium high heat. Coat with some of the coconut oil.
Dice the banana
The batter is ready when it holds.
To cook the pancakes: Spoon about 1/4 cup for each pancake.
Sprinkle some of the diced banana on each pancake
When pancakes are brown on one side, after 7 minutes or so, flip and cook another 4-5 minutes on the second side
Keep warm in a 350 oven, for up to 15 minutes
Serve with diced banana, a sprinkle of cinnamon, and raspberry mango chia jam
Chef's Tips: You can use this pancake batter as a base for experimenting with other "mix-ins". Instead of bananas, you can add a couple cups of blueberries, diced apples, sliced pears, or even dairy-free chocolate chips.
Yield: 16 pancakes
Recipe Video:
Nutrition Facts
Serving size: 1/8 of a recipe (about 2 pancakes).
Amount Per Serving
Calories 227.75
Calories From Fat (37%) 84.27
% Daily Value
Total Fat 9.83g 15%
Saturated Fat 2.69g 13%
Cholesterol 0mg 0%
Sodium 203.59mg 8%
Potassium 299.44mg 9%
Total Carbohydrates 31.22g 10%
Fiber 8.75g 35%
Sugar 12.72g
Protein 5.18g 10%
Calcium 4.68mg <1%
Iron 127.48mg 708%
Vitamin A 23.01IU <1%
Vitamin C 0.1mg <1
Chia seeds look like raspberry seeds but act like a natural thickener in this quick jam. They offer fiber and healthy Omega-3 fats while mango provides all of the natural sweetness you need,without any of the refined sugar that you don't. Make a batch of this sugar-free, kid-approved recipe for Oatmeal Raisin Pancakes, Gluten-Free Coconut Pancakes, and Sweet Rice Bowls.
