Toasted Coconut-Strawberry Pancakes

Photo: Oxmoor House

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.

Yield: Serves 8 (serving size: 2 pancakes, about 1/4 cup sliced strawberry mixture, and 1 teaspoon coconut)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 172
  • Fat: 5.1g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 4g
  • Carbohydrate: 30g
  • Fiber: 3.2g
  • Cholesterol: 47mg
  • Iron: 2.3mg
  • Sodium: 344mg
  • Calcium: 140mg

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

Preparation

  1. 1. Combine sliced strawberries and 3 tablespoons sugar in a small bowl; stir well. Let stand 15 minutes.
  2. 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. 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.  
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Toasted Coconut-Strawberry Pancakes Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy