Vegan Coconut Flour Pancakes
My gluten-free, vegan coconut flour pancakes are about to become your new favorite healthy breakfast recipe. Made with wholesome ingredients and ready in just 30 minutes, you can drizzle them with maple syrup or serve them topped with fruit and whipped cream for the ultimate Sunday brunch!
Servings: 16 pancakes
Calories: 48kcal
Ingredients
- 1 tsp Baking Powder
- 1 cup Gluten-Free All-Purpose Flour
- ¼ cup Coconut Flour
- 4 tbsp Sugar
- 1 tsp Vanilla Extract
- 1 tbsp Apple Cider Vinegar
- 2 cups Unsweetened Almond Milk
Instructions
- In a mixing bowl whisk together the vanilla extract, apple cider vinegar and almond milk.
- Whisk together the baking powder, flours and sugar in a separate mixing bowl.
- Pour the wet ingredients into the dry ingredients and whisk until smooth.
- Allow the pancake batter to rest for 10 minutes before cooking.
- Lightly coat a skillet with spray oil and heat over a medium heat.
- Drop a ¼ cup of batter into the skillet and cook until bubbles appear, flip the pancake over and continue to cook for another 4 minutes or until completely cooked through.
- Remove from the skillet and repeat with remaining batter. Batter makes about 16 pancakes.
- Serve pancakes either warm or cold topped with your favorite pancake toppings.
Notes
- Resting the batter for 10 minutes before cooking gives the coconut flour time to absorb the liquids.
- Feel free to add your favorite pancake toppings like: coconut yogurt, crushed nuts, chocolate chips, maple syrup, fresh berries etc.
- Pancakes can be stored in an airtight container in the fridge for up to 4 days.
- Pancakes can be frozen for up to 3 months.
- You can also use a larger skillet to save time and cook several pancakes at one time.
- Note: If you want a thicker, cakier pancake, use less almond milk (use about 1.25 - 1.75 cups). If you don't need this recipe to be gluten free, you can use regular all purpose flour instead of gluten free flour, but then you will need to reduce the amount of almond milk to be 1.25 cups.
Nutrition
Serving: 1pancake | Calories: 48kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 30mg | Potassium: 26mg | Fiber: 1g | Sugar: 3g