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Tropical Coconut Pancakes

Name: Tropical Coconut Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup gluten free all-purpose flour; ½ cup oat flour; ½ cup almond flour; 4 tbsp unsweetened shredded coconut; 2 tbsp ground flax or chia seeds; 1 tsp baking powder; 1 tsp baking soda; Pinch of sea salt; 2 cups unsweetened plant based milk; 4 soft pitted dates ((I like to use Sawafi or Medjool dates)); 1 tsp vanilla extract; 1 tsp apple cider vinegar; 1 tbsp coconut oil (, melted for cooking); Plain coconut yogurt; 2 kiwis (, peeled and chopped); 1 mango (, peeled, pit removed, and chopped); 1 blood orange (, peeled and sliced); 2 tbsp unsweetened shredded coconut (, toasted)

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Spring, Summer, Inspired by Travels

GF RSF

30 mins Prep: 10 mins Cook: 20 mins

Serves 3

Sweetened with dates and tropical fruits, these gluten free coconut pancakes are a great way to do a culinary trip to a tropical destination while staying in the comfort of your home.

Ingredients

1 cup gluten free all-purpose flour (I use this flour)
½ cup oat flour
½ cup almond flour
4 tbsp unsweetened shredded coconut
2 tbsp ground flax or chia seeds
1 tsp baking powder
1 tsp baking soda
Pinch of sea salt
2 cups unsweetened plant based milk
4 soft pitted dates (I like to use Sawafi or Medjool dates)
1 tsp vanilla extract
1 tsp apple cider vinegar
1 tbsp coconut oil , melted for cooking

Toppings

Plain coconut yogurt
2 kiwis , peeled and chopped
1 mango , peeled, pit removed, and chopped
1 blood orange , peeled and sliced
2 tbsp unsweetened shredded coconut , toasted

Recipe

Step 1
Preheat oven to 200ºF and line a baking sheet with parchment paper. Place in the oven.
Step 2
Add gluten-free AP flour, oat flour, almond flour, coconut, flax seeds, baking powder, baking soda and salt to a large bowl. Whisk to combine.
Step 3
To a blender, add milk, dates, vanilla extract and apple cider vinegar. Blend until the dates are completely blended.
Step 4
Add liquid mixture to the dry ingredients. Whisk to combine. Let sit for 5 minutes to thicken.
Step 5
In the meantime, heat a pan to medium heat and brush a bit of oil onto it. Once hot, pour 1/4 cup of batter onto your pan. Cook until bubbles appear then flip.
Step 6
Cook for another minute or until golden then transfer to the baking sheet in the oven to keep warm until serving. Repeat with the rest of the batter. You should get about 15 pancakes.
Step 7
Serve the pancakes in a stack, topped with coconut yogurt, kiwis, mango chunks, blood orange slices and shredded coconut.

Common Questions & Swaps

To make oat flour yourself, simply add oats to a blender or a food processor and blend until you obtain a powder-like consistency.
I used unsweetened cashew milk, but you could use any plant based milk you have in your fridge. To give these pancakes a stronger coconut flavour, swap out 1 cup of plant based milk with some LIGHT coconut milk.
Toast coconut in a dry pan without oil for 2-3 minutes on medium heat, stirring regularly to avoid burning.