May 10, 2015
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Recipe: Coconut Pancakes

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Submitted by Lets Share Knowledge Team

This very simple dessert became popular all around the world. A traditional breakfast in some countries, pancakes come in different shapes and sizes, they are served with a big variety of toppings and the ingredients can be chosen according to everyone’s preferences.
I want to propose to you a recipe which can be considered gluten-free as well as a dairy free one.

Coconut Pancake

Coconut Pancake


  • 2 cups chestnut flour (or almond flour or a combination)
  • 1 cup coconut flour
  • 3 eggs
  • 2 cups almond milk (or rice milk)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons coconut oil
  • Oil for the pan
  • Maple syrup for serving


  1. Combine dry ingredients in a bowl.
  2. Lightly beat the eggs in another bowl, add the milk and whisk well.
  3. Add this to the dry ingredients and mix everything together. It’s important to not over mix the batter, it’s ok if there are some small lumps.
  4. Heat the pan on a medium heat, put some oil and spread it on the bottom of the pan with a piece of paper towel.
  5. Spoon 2 or 3 tablespoon of the batter on the pan and cook until the surface become bubbling, for about a minute or 2.
  6. Flip the pancake and cook on the other side for another minute. If you use a large pan, you can fit in 2 or 3 pancakes.
  7. Once they are ready, transfer them to a plate and cover with foil to keep them warm. You can serve them individually or you can pile them and top with maple syrup or other topping of your choice.
  8. Enjoy!!!
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Article Categories:
Breakfast · Dairy Free · Desserts · Gluten Free · Recipes

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