Light coconut milk is a creamy alternative to dairy and is helpful if you are also trying to avoid lactose. Bonus: It lends just a hint of coconut flavor to a divine stack of gluten-free pancakes. Toasted flaked coconut adds a nutty, caramel flavor to the bright berry topping.
2 cups sliced strawberries
1/4 cup sugar, divided
3.06 ounces brown rice flour (about 2/3 cup)
1.05 ounces tapioca flour (about 1/4 cup)
0.95 ounce coconut flour (about 1/4 cup)
1.3 ounces potato starch (about 1/4 cup)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups light coconut milk
1/4 teaspoon vanilla extract
2 large eggs
1/3 cup diced strawberries
8 teaspoons flaked unsweetened coconut, toasted
How to Make It
Combine sliced strawberries and 3 tablespoons sugar in a small bowl; stir well. Let stand 15 minutes.
While sliced strawberries stand, weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, remaining 1 tablespoon sugar, baking powder, and salt in a medium bowl; stir with a whisk. Combine coconut milk, vanilla, and eggs; stir with a whisk. Add to flour mixture, stirring with a whisk until smooth. Fold in diced strawberries.
Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 2 1/2 tablespoons batter per pancake onto pan; cook 1 to 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned. Spoon sliced strawberry mixture over pancakes, and sprinkle with toasted flaked coconut.
Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook