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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.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Oxmoor House

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 8 (serving size: 2 pancakes, about 1/4 cup sliced strawberry mixture, and 1 teaspoon coconut)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

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

Nutrition Facts

172 calories; fat 5.1g; saturated fat 3.7g; mono fat 0.9g; poly fat 0.5g; protein 4g; carbohydrates 30g; fiber 3.2g; cholesterol 47mg; iron 2.3mg; sodium 344mg; calcium 140mg.
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