WEEKDAYS 1e|12c|p

Gluten Free Coconut Pancake

The Chew
|
Servings: 12
|
easy
|
15 to 30 min

A delicious breakfast dish!


  • Ingredients
  • step-by-step directions
Ingredients
Gluten Free Coconut Pancake
  • 3 tablespoons coconut oil (divided)
  • 1 cup coconut flour
  • 1/4 cup ground flax meal
  • 2 tablespoons coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • 12 large eggs
  • 1 1/2 cups unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • maple syrup (warmed, to serve)
  • 2 cups mixed fresh fruit (to serve)
Directions
  • Preheat the oven to 375ºF. Line a baking sheet with parchment paper and grease with 1 tablespoon of coconut oil. Set aside until ready to use.
  • In a large bowl, whisk together the coconut flour, flax meal, coconut sugar, baking powder and salt. Set aside. In a separate large bowl, add eggs, almond milk, maple syrup, vanilla extract, almond extract, and remaining 2 tablespoons of coconut oil, whisking to combine. Pour the egg mixture into the flour mixture and stir until just combined.
  • Pour into the prepared baking sheet and spread into an even layer. Bake until the pancake is lightly golden and springs back in the center when poked, about 10-12 minutes.
  • Remove from the oven and cut into slices to serve. Serve with warm maple syrup and fresh fruit.

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