Gluten Free Coconut Pancakes

Gluten Free Coconut Pancakes Recipe

Breakfast is the most important meal of day. It can also be one of the most gluten filled meals of the day. I can’t tell you how many times I receive emails saying “I am new to gluten free, what should I eat for breakfast?”

My answer – pancakes!

Love coconut? If so, these are the pancakes for you! They have coconut in four ways: coconut oil, coconut flakes, coconut milk, and coconut sugar. Not only are they gluten free, they are also free of dairy and refined sugar. They are a snap to make and here’s a little trick for all you not-morning-people (like me!) – make them at night and then heat them up in the morning in the microwave. In less time than it takes to make a cup of coffee – they are done. You don’t even have to be fully awake to do it.

There is even a nice coconut sugar syrup that goes with them. Super simple, just gently boil water and coconut sugar together for about 10 minutes, stir in a little vanilla and that’s it! And the coconut sugar won’t send your blood levels soaring and crashing so you won’t be falling asleep at your desk at 10:00 after enjoying a stack of these babies.

Recipe notes: I used superfine brown rice flour for better texture and no grittiness, Asian tapioca starch (so much cheaper!), Wholesome Sweeteners Coconut Palm Sugar and Thai Kitchen organic full fat coconut milk. You could use light coconut milk as well. I live in Florida so my coconut oil is always liquid but if yours is solid just gently heat it up until liquid.

Here’s wishing you a very lovely day!

Click here to see my cooking demonstration of this Gluten Free Coconut Pancakes recipe on Daytime TV!

Gluten-Free-Coconut-Pancake-Recipe

5 from 1 vote
Gluten Free Coconut Pancakes
Gluten Free Coconut Pancakes Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Breakfast
Servings: 12 pancakes
Calories: 274 kcal
Author: Carol Kicinski
Ingredients
Coconut Pancakes
  • cups brown rice flour
  • ½ cup tapioca or corn starch
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 2 tablespoons coconut oil , melted, plus more for greasing the pan
  • 3 tablespoons coconut palm sugar
  • 1 ¼ cups coconut milk
  • 2 teaspoons pure vanilla extract
  • 1 cup coconut flakes (sweetened or unsweetened) – plus more for serving
Coconut syrup
Instructions
  1. For the pancakes, whisk the flour, starch, baking powder, and salt together in a mixing bowl. Add the eggs, 2 tablespoons coconut oil, coconut sugar, coconut milk and vanilla and whisk to combine. Stir in the coconut flakes.

  2. Heat a griddle over medium heat until a drop of water sizzles immediately. Brush with oil and ladle ¼ cup of batter per pancake onto the griddle. Let cook until the edges appear dry and the tops of the pancakes are filled with holes, about 7 minutes. Flip and cook until the other side is golden brown, about 2 minutes. Keep warm while preparing the rest of the pancakes.
  3. For the syrup, bring the coconut sugar and water to a boil, reduce heat and gently boil for 10 minutes. Remove from the heat and stir in the vanilla.
  4. Serve the pancakes with warm coconut syrup and a sprinkle of coconut flakes.
Nutrition Facts
Gluten Free Coconut Pancakes Recipe
Amount Per Serving
Calories 274 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 11g55%
Cholesterol 27mg9%
Sodium 219mg9%
Potassium 157mg4%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 12g13%
Protein 3g6%
Vitamin A 40IU1%
Vitamin C 1mg1%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Coconut Coconut Sugar Dairy Free Pancakes Rice Flour Syrup
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  1. September 29, 2013

    These look super amazing. I would eat these over regular pancakes any day.

    One question though what else could you use for the brown rice flour? All I have is coconut flour, oat flour, wheat flour and white whole wheat flour.

    Thanks , Jennifer

    1. CarolKicinski
      October 5, 2013

      If you can eat gluten my guess is that you could just replace both the brown rice flour and the tapioca starch with wheat flour. I can’t promise because I don’t cook with gluten but I see no reason why it wouldn’t work. Good luck!

      1. October 5, 2013

        Thank you for getting back with me… Thanks for the infomation.

        1. CarolKicinski
          October 8, 2013

          My pleasure.

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  3. Miriam Bronkhorst
    October 3, 2013

    These pancakes are absolutely delicious and healthy. Beautiful pictures as presentation. Makes you want to get up early!

    1. CarolKicinski
      October 5, 2013

      Thank you so much Miriam, enjoy!

  4. Laurie M
    October 4, 2013

    Wow, I never thought pancake and coconut were gluten free.

    Your suggestion for coconut syrup with pancake for breakfast is a great time saver. Love these 2 combinations.

    buybeepropolis.com

    1. CarolKicinski
      October 5, 2013

      Thanks so much Laurie – yep its all gluten free! Enjoy.

  5. Heather Collins
    October 10, 2013

    Those look wonderful!

    http://www.lifeglutenfree.com

  6. CarolKicinski
    October 23, 2013

    Thanks Heather!

  7. October 21, 2015

    If I were going to substitute gluten-free flour, would I replace both the brown rice flour and the tapioca?

    1. Carol Kicinski
      October 23, 2015

      Hi Carrie,
      Yes just add both of those ingredients together, and use that total amount. xo, Carol

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  9. Leuma
    April 20, 2017

    I’m so trying this tomorrow morning for the kids breakfast ?

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