Gluten-Free Coconut Pancakes
If you are looking to add some more protein into your diet, try my coconut pancakes. They are so flavorful, I often roll them up and eat them right off the griddle!
- 2 cups almond milk, homemade or store-bought
- 3 large eggs
- 1/4 cup agave nectar
- 1 tsp vanilla extract
- 2/3 cup unsweetened shredded coconut
- 2/3 cup white rice flour
- 1/3 cup coconut flour
- 1 1/2 tbsp tapioca starch
- 1 tsp baking soda
- 1/4 tsp kosher salt
- grapeseed oil, for frying pan
In a medium bowl, whisk together the almond milk, eggs, agave, and vanilla.
In a separate large bowl, combine the shredded coconut, rice flour, coconut flour, tapioca starch, baking soda, and salt. Make a well in the center of the dry ingredients. Pour the almond milk mixture into the well and stir until just combined.
Heat a frying pan over low heat. Lightly brush with grapeseed oil. Ladle 2 tablespoons of batter per pancake onto the griddle and cook until bubbles appear near the center, about 3 minutes. Carefully flip the pancakes (they will be delicate) and cook until golden, about 1–2 minutes. Repeat with the remaining batter. Serves 4.