Happy Shrove Tuesday! British Pancake Day is in full swing! If any of you need an excuse to eat pancakes, today is your lucky day! I decided to make a bit of a tropical pancake today…probably because I wish I were in a tropical place about now – looking forward to Spring! I decided to use coconut in these pancakes 3 ways – coconut flour, coconut milk, and toasted coconut chips. I added the banana to eliminate the need for eggs, to add in some sweetness, and to give a bit more tropical flavor. If you have ever baked with coconut flour, you know it can be tricky. The key is not to use too much in your recipe and to add in enough liquid so that the final product is not dense. These pancakes turned out perfect! The coconut flavor comes through beautifully balanced with the banana. They have just the right amount of sweetness with a nice, soft texture. I LOVE pancake day! I might need to have my own pancake day every week now! Enjoy!
1 3/4 cup gluten-free flour
1/4 cup coconut flour
1 teaspoon guar gum or xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups coconut milk
2 tablespoons organic agave nectar
1 teaspoon vanilla extract
1 tablespoon coconut oil, melted (optional)
1 medium banana, mashed
toppings: pure maple syrup mixed with coconut milk, toasted coconut chips
Preheat a griddle to medium/medium-high heat. Mix dry ingredients in a large bowl (flour, coconut flour, guar gum, baking powder, and salt). In another bowl, mix wet ingredients together (coconut milk, agave nectar, vanilla extract, and banana). *Note: I like to add the coconut oil to the dry ingredients first and mix it in before adding in the rest of the wet ingredients. It incorporates into the batter better. If you don’t want to use oil, you can leave it out. I added it to give an extra bit of coconut flavor! Add the wet ingredients to the dry ingredients and stir until the ingredients are incorporated, but don’t over mix the batter – you don’t want your pancakes too dense! Place 1/4 cup of batter on pre-heated griddle for each pancake. Cook until bubbles form on the top of the pancakes and begin to burst then flip and continue to cook until done on the other side (about 2 minutes on each side). Mix together 1/4 cup pure maple syrup with 2 tablespoons coconut milk and drizzle over the pancakes. Sprinkle some toasted coconut chips on top. Devour these beauties!