These delicious and fluffy vanilla coconut pancakes taste like vanilla cake! They’re free of gluten and dairy and low in added sugar.
Sammy had a birthday this weekend!
My little man turned t-w-o, Lord help me.
We didn’t have a huge celebration, as things have been a bit chaotic around here.
I mentioned about a year ago now that we were looking for a new house. Well, we’ve still been looking…and looking and looking and looking…
A couple of prospects have come up since then, but we were either outbid or ultimately decided to…keep looking. Ugh.
It had been getting more and more discouraging for me, but a couple of weeks ago, we found one!
It’s not the penultimate home (yet), but it has everything we need/want, including a pool for the kids, a good kitchen for yours truly, and a good location for daddy-o.
While I’m holding back all my excitement until the inspection is over, I’m actually pretty stoked about it. I’ll share some pics (hopefully) next month!
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! 🙂
Fluffy, gluten-free pancakes that taste like vanilla cake!
- 3/4 cup brown rice flour
- 2 Tbsp coconut flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 tsp coconut sugar
- 2 Tbsp grated coconut
- 1 cup coconut milk plus 1-2 Tbsp more, if needed
- 2 eggs
- 2 tsp 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.
Fat: 6.3 g Carbs: 10.6 g Sugar: 1.5 g Protein: 2.4 g; WW SmartPoints: 5
I use my Homemade Coconut Milk for this recipe.
This is my favorite grated coconut to use. It’s finely grated so you don’t get a big bite of coconut at once!
This is my favorite (less toxic) non-stick skillet to use for pancakes.