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Stack of gluten-free pancakes atop a white plate.
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Vanilla Coconut Pancakes

Fluffy, gluten-free pancakes that taste like vanilla cake!
Course Breakfast
Cuisine Pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 pancakes
Calories 106kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 106kcal