Description

Wake up to cloud-like coconut pancakes bursting with vanilla aroma! These gluten-free vegan wonders combine quinoa and almond flours for perfect texture, while lite coconut milk adds moisture without heaviness. Toasted coconut sprinkled throughout creates delightful tropical surprises in every bite.

Ingredients

Scale

1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
1 cup quinoa flour (lightly toasted)
1 cup almond flour
2 teaspoons baking powder
½ teaspoon sea salt
1 1/2 cups lite coconut milk
1 tablespoon almond oil
1 tablespoon maple syrup
2 teaspoons vanilla extract
1/2 cup shredded coconut

Instructions

Make flax egg by whisking flaxseed meal with water. Let thicken 5 minutes.
In large bowl, combine quinoa flour, almond flour, baking powder, and salt.
In separate bowl, mix coconut milk, almond oil, maple syrup, vanilla, and prepared flax egg.
Pour wet ingredients into dry mixture. Stir until just combined – some lumps are okay.
Fold in shredded coconut gently.
Heat non-stick skillet over medium-low heat. Pour 1/4 cup batter per pancake.
Cook 3-4 minutes until bubbles form on surface, then flip and cook 2-3 more minutes.
Serve with extra coconut flakes and maple syrup.

Notes

Substitutions: Use oat flour instead of quinoa flour if preferred. Any plant milk works, but coconut milk adds best flavor. Tip: Keep pancakes small (3-4″) for easy flipping. Storage: Freeze between parchment paper layers for up to 2 months. Reheat in toaster.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: B
Method: Frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 280
Sugar: 4g
Sodium: 220mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 7g
Cholesterol: 0mg

Keywords: fluffy pancakes, coconut pancakes, vegan breakfast