These Easy Gluten-Free Coconut Pancakes are light and fluffy with a lot of coconut flavour which also gives a nice sweetness. These Thick Coconut Pancakes will light up the brunch table. They were a BIG hit in our family and I will make them again for sure! I love eating pancakes and find it fun trying different flavours out. You can make so many combinations! Recently I came up with these amazing Easy Gluten-Free Coconut Pancakes. These Easy Gluten-Free Coconut Pancakes can be eaten with maple syrup, shredded coconut, macadamia nuts or plain. You can even eat them cold the day after if you have any leftovers, but we usually never have.Print
Easy Gluten-Free Coconut Pancakes
Easy Gluten-Free Coconut Pancakes are light and fluffy with a lot of coconut flavour, which also gives a nice sweetness.
- Yield: 12 1x
- Category: Pancakes
- Diet: Gluten Free
Ingredients
250g Ricotta cheese
125 ml Milk
2 Eggs
100g * Bob’s Red Mill Flour 1 to 1 – look under note
2 tsp Cinnamon
0.5 tsp Cardamom
1 tsp Baking powder
Pinch of salt
50g Shredded coconut
2 Unripe bananas
Toppings
Maple or coconut syrup
Chopped macadamia nuts
Shredded coconut
Instructions
Whisk ricotta, milk and egg yolks in a bowl. Save the egg white for later.
Gently fold the flour, cinnamon and salt into the mixture until you get a smooth batter.
Peel the bananas and blend them in a bowl to your liking. You can also do it with a fork instead. Fold the blended bananas into the dough.
Beat the egg white in a separate bowl until you have soft peaks, and fold it gently in the batter.
Heat a pan with little butter for the first pancake round. Leave a little space between each pancake. Cook until the bubble is visible on the surface and flip them over.
Repeat until you have used all your batter.
To serve, place the pancakes on a plate and come with macadamia nuts, shredded coconut, fresh berries and maple syrup.
Notes
Eat & Enjoy!
