Instagram photo by purebarveronicaWe love @talinegabriel
âs creative pancake toppings! Get my Gluten Free Coconut Pancake recipe (below) and top to your heartâs delight!
2 cups almond milk, homemade or store bought
3 large eggs
1/4 cup agave nectar
1 tsp vanilla extract
2/3 cup unsweetened shredded coconut
2/3 cup white rice flour
1/3 cup coconut flour
1 1/2 tbsp tapioca starch
1 tsp baking soda
1/4 tsp kosher salt
grapeseed oil, for frying pan
In a medium bowl, whisk together the almond milk, eggs, agave, and vanilla. In a separate large bowl, combine the shredded coconut, rice flour, coconut flour, tapioca starch, baking soda, and salt. Make a well in the center of the dry ingredients. Pour the almond milk mixture into the well and stir until just combined.
Heat a frying pan over low heat. Lightly brush with grapeseed oil. Ladle 2 tablespoons of batter per pancake onto the griddle and cook until bubbles appear near the center, about 3 minutes. Carefully flip the pancakes (they will be delicate) and cook until golden, about 1â2 minutes. Repeat with the remaining batter. Serves 4.