These delicious and fluffy vanilla coconut pancakes taste like vanilla cake, yet they're gluten-free, dairy-free, and low in added sugar.
Today's recipe is one I created last year. My kids love these pancakes, and often refer to them as 'vanilla cake pancakes'.
The combination of rice flour and coconut flour really lends to the 'cake' taste, and the little bit of grated coconut in the batter adds both texture and sweetness.
When you mix the batter, you may find it rather thick, but this is normal! I've tried thinning it out, and the result isn't as tasty, so try to resist the urge to do the same.
I will say that because coconut flours vary in absorbency, you may need (at most) an extra tablespoon or two of milk.
Okay, enough of my yakking, here's the recipe!
Vanilla Coconut Pancakes
- ¾ cup brown rice flour
- 2 Tablespoons coconut flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 teaspoons coconut sugar
- 2 Tablespoons grated coconut
- 1 cup coconut milk plus 1-2 Tbsp more, if needed
- 2 large eggs
- 2 teaspoons vanilla extract
- Stir the dry ingredients together (flours, baking powder, salt, sugar, coconut) in a medium bowl.
- Whisk the wet ingredients (milk, eggs, vanilla) in a separate small bowl.
- Mix the dry and wet ingredients together until combined.
- Begin heating a non-stick skillet over medium heat.
- Let the batter sit a minute or two. If it looks really thick add another tablespoon of milk (the batter should be thick though).
- Add some coconut oil or butter to the skillet.
- Once you see tiny bubbles form in the pan, dollop the batter onto the skillet (I like to use a 1/4 cup measurement for this).
- Let the cakes cook until the sides begin to look cooked and you can get a spatula under it (1-2 minutes).
- Flip and cook the other side (30-60 seconds).
- Repeat above steps with the remaining batter.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!