Vegan Coconut Flour Pancakes Gluten Freegrain Freelow Carblow Calorie Recipes

VEGAN COCONUT FLOUR PANCAKES (GLUTEN-FREE)

Vegan Coconut Flour Pancakes (Gluten-Free) image

These Vegan Coconut Flour Pancakes are soft, fluffy and slightly chewy with a hint of coconut flavour.

Provided by Rhian Williams

Time 30m

Number Of Ingredients 9

Ingredients

4 tablespoons maple syrup ((or sub any other sweetener))
1 teaspoon vanilla extract
2 tablespoons lemon juice (* (or substitute 1 tablespoon apple cider vinegar))
30 g coconut flour
170 g gluten-free flour blend ((or sub plain flour if not gluten-free))
2 teaspoons baking powder ((ensure gluten-free if necessary))
1/4 teaspoon bicarbonate of soda (baking soda)
400 ml unsweetened almond milk ((or sub any other plant-based milk))
Coconut oil ((or sub vegetable oil))

Steps:

Place all the ingredients in a bowl and mix well (no need to sift the flours) - use a balloon whisk to mix it if the batter becomes clumpy.
For best results, let the batter sit at room temperature for about half an hour before making the pancakes (I found this made the pancakes super fluffy, but if pressed for time the recipe still works without this step).
Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.
Cook on a low heat for a few minutes until you see a few bubbles appear on the surface of the pancake.
Flip over and cook for another few minutes, until golden brown and crispy on both sides.
Repeat for the rest of the batter - makes around 10 pancakes.
Best served with extra maple syrup and fresh berries.
Best eaten immediately but leftovers do keep covered in the fridge - reheat in a dry frying pan.

Nutrition Facts : Calories 96 kcal, Carbohydrate 19 g, Protein 2 g, Fat 1 g, Sodium 89 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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