Coconut and oat pancakes
3 Aug 2019
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
I make pancakes for weekend breakfast/brunch for my family, then we snack on the leftovers during the day. These coconut and oat pancake are dairy-free and gluten-free too, so ideal for those with allergies. Serve the pancakes with fruits, fruit compote, jam or maple syrup.
Ingredients
- 2 eggs
- ½ cup coconut flour
- 1/2 cup porridge oats
- 1 cup coconut milk (not tinned)
- 1 tsp baking powder
- Grated lemon zest, optional
- Coconut oil to cook
Instructions
- Put the eggs, oats and flour, coconut milk in a blender and whiz until you get a thick, smooth paste. Add more coconut milk if it's too thick. Stir in the lemon zest.
- If you have time, rest the batter for 15-30 minutes.
- Heat a lightly oiled pancake griddle, then add dollops of the batter, spreading them into circle shapes (or use silicon pancake moulds).
- Cook for a minute or so, until the surface is no longer wet, then flip them over and cook for another minute or so, until golden.
- Transfer them to a plate and repeat with the remaining batter.
- Serve the pancakes at room temperature.
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Categories
- Meal Type: - Breakfast - Brunch - Everyday - Kids Food - Main - Nibbles & Bites - Pancakes & Waffles - Quick & Easy - Snacks
- Cuisines: - Fusion
- Occasions: - Afternoon Tea - Anniversaries - Pancake Day - Picnic - Valentine's Day
- Ingredients: - Whole grains
- Health and Diet: - Dairy Free - Diabetic - Gluten Free - Healthy - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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