Welcome to the Ultimate Coconut Pancake Experience!
Today, I’m thrilled to share something truly special from my kitchen – my Ultimate Coconut Pancake recipe. This isn’t just another breakfast option; it’s a game-changer, especially for those of us looking for gluten-free choices that don’t compromise on taste or texture.
Discovering Coconut Flour
This was my first venture into baking with coconut flour, and let me tell you, it was nothing short of amazing. Coconut flour is a fantastic gluten-free alternative that’s not only kind to our bodies but also brings a delightful flavor to the table. High in fiber and protein, it’s made from dried coconut meat and is completely free from wheat and other gluten-containing grains. It’s perfect for those with gluten intolerance, celiac disease, or autoimmune conditions like RA who benefit from a gluten-free diet.
Why You’ll Love These Ultimate Coconut Pancakes
The magic of these pancakes lies in their coconut-centric composition. From the yogurt to the flour, oil, and even the sugar, each ingredient is a testament to the versatility of coconuts. Speaking of coconut sugar, it’s a revelation! With its toasted toffee flavor, it not only sweetens naturally but also adds an incredible depth to these pancakes, enhancing their tropical essence.
Nutritional Benefits of Coconut Sugar:
- Lower Glycemic Index: It’s gentle on blood sugar levels, promoting stable energy throughout the day.
- Rich in Nutrients: Unlike regular sugar, it packs a nutritious punch with minerals and antioxidants.
- Sustainability: Coconut sugar is considered more sustainable than traditional cane sugar, requiring fewer resources for production.
Practical Tips for Perfect Pancakes
- No Overdoing the Flour: Coconut flour is super absorbent. Stick to the recipe’s quantity and let the batter rest. This patience pays off with perfectly fluffy pancakes.
- Ideal Batter Size: Two tablespoons of batter per pancake make them easier to manage and flip.
- Cooking Technique: Use medium to medium-low heat and wait for those bubbles! That’s your cue to flip for golden perfection.
Topping Off These Ultimate Coconut Pancakes
Thanks to Chobani Blueberry Yogurt, I went with a whipped blueberry topping that’s light on sweetness but big on flavor. If you’re up for something sweeter, a sprinkle of powdered sugar in the mix might just do the trick. And, of course, the classic combo of butter and maple syrup works wonderfully, especially with the nuanced flavors of the coconut sugar.
These pancakes are not just food; they’re a statement—of health, indulgence, and innovation. I can’t wait for you to try them and experience the joy they bring to your breakfast table!
Looking for more Gluten-Free recipes? Click here! Or more breakfast recipes, check out these!
Ultimate Coconut Pancakes
Equipment
- Kitchenaid Mixer
- Measuring Cups and Spoons
- Griddle or Skillet
Ingredients
Coconut Pancake Batter
- 1/2 Cup Chobani Coconut Greek Yogurt 1- 5.3oz container or 150 grams
- 3 tbsp Coconut Sugar 30 grams
- 1 tsp Vanilla Extract 7 grams
- 1 tsp Lime Juice 7 grams
- 1/4 tsp Salt
- 3 Eggs room temperature
- 2 tbsp Coconut Oil 30 grams melted
- 1/3 Cup Coconut Flour 42 grams
- 1/2 tsp Baking Powder 3 grams
- 1/4 tsp Baking Soda
Whipped Blueberry Topping
- 1/2 Cup Chobani Blueberry Yogurt 150 grams
- 1/2 Cup Heavy Whipping Cream 120 grams
- 1/4 Cup Shredded Coconut
Instructions
Blueberry Whipped Topping
- Add 1/2 cup of heavy whipping cream to your mixer fitted with the whisk attachment and whip until stiff peaks form. Then add 1/2 cup of blueberry yogurt and whisk until combined. Scoop into a bowl, cover with plastic wrap, and place in the fridge for later.
Coconut Pancake Batter
- In your mixer, add the 1/2 cup Chobani coconut yogurt, 3 tbsp coconut sugar, 1 tsp vanilla extract, 1 tsp lime juice, 1/4 tsp salt, three room-temperature eggs, and 2 tbsp of melted coconut oil. Mix until combined.
- Next, add the 1/3 cup coconut flour, 1/2 tsp baking powder, and 1/4 tsp baking soda, and mix thoroughly. Allow the Coconut Pancake Batter to sit for at least 5 minutes so that the coconut flour can absorb all the liquid.
Cook
- Either one at a time in a greased skillet or multiple on a greased griddle, measure out 2 tbsp of batter per pancake. Cook 3-4 minutes on the first side, until the whole pancake is bubbly, then flip and cook another 3-4 minutes until golden brown. Repeat until batter is gone.
- Serve topped with blueberry whipped topping and a sprinkle of shredded coconut. Enjoy!
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