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Coconut and oat pancakes

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. If you have time, rest the batter for 15-30 minutes.
  3. Heat a lightly oiled pancake griddle, then add dollops of the batter, spreading them into circle shapes (or use silicon pancake moulds).
  4. 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.
  5. Transfer them to a plate and repeat with the remaining batter.
  6. Serve the pancakes at room temperature.