I love pancakes, but whenever I make them I get so frustrated! Previously, I could never get them cooked through without them sticking to the pan or being burned on the outside. I’m sure I’m not the only who barely has the patience to watch batter bake in a pan! The good news is that this formula for gluten-free vegan coconut pancakes might just be foolproof.
A drizzle of maple syrup is a total must for any stack of pancakes. You can also leave out the coconut and add any other fillings and flavors that you crave! Why not try chocolate chips or pumpkin spice?
This formula for gluten-free vegan pancakes might just be foolproof. Fry up a stack and go crazy for coconuts!
- 1 C rice flour
- 1 tsp baking powder
- 1/8 tsp cinnamon
- 1 tsp egg replacer powder
- 2 tbsp water
- 1 C unsweetened coconut beverage (or other nondairy milk)
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 2 tbsp shredded coconut
Preheat your oven to 250°F and place a baking sheet in the oven. This is where you’ll keep the finished pancakes warm until you’re done and ready to serve.
In a mixing bowl, combine flour, baking powder, and cinnamon with a fork until combined. In a separate mixing bowl, whisk together egg replacer powder with water, then add the coconut milk, melted coconut oil, and vanilla extract and whisk until combined. Add the liquid ingredients to the dry ingredients along with the shredded coconut, and stir just a few times to get the mixture combined, but don’t over mix.
In a non-stick pan heated to medium, use a paper towel to spread a light coating of coconut oil on the surface, then scoop 1/4 cup of the pancake mixture into the pan. You’re looking for the surface to bubble, then flip. The other side should take 1 to 2 minutes.
I served the pancakes with warm syrup, another sprinkling of shredded coconut and grated raw cacao on top with a bit of vegan butter.
Let your maple syrup bottle sit in hot water while you make the pancakes! Then you’ll be serving warm syrup instead of cold.