Name: Coconut and oat pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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

Coconut and oat pancakes

3 Aug 2019

by Dinna

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.