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Toasted Coconut-Strawberry Pancakes

Photo: Oxmoor House
Hands-on time 20 mins
Total time 20 mins
Yield Serves 8 (serving size: 2 pancakes, about 1/4 cup sliced strawberry mixture, and 1 teaspoon coconut)
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.

Ingredients

  • 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

Nutrition Information

  • calories 172
  • fat 5.1 g
  • satfat 3.7 g
  • monofat 0.9 g
  • polyfat 0.5 g
  • protein 4 g
  • carbohydrate 30 g
  • fiber 3.2 g
  • cholesterol 47 mg
  • iron 2.3 mg
  • sodium 344 mg
  • calcium 140 mg

How to Make It

  1. Combine sliced strawberries and 3 tablespoons sugar in a small bowl; stir well. Let stand 15 minutes.

  2. 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.

  3. 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.

  4.  

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook