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Whisk eggs, honey and coconut oil together, don't worry if it is lumpy, the coconut oil will melt in the frying pan.
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Add the milk, flour and bicarb to the egg mix and mix well.
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The mix should be thick enough to just be spooned into a frying pan, if it is a little thin you can use a crumpet ring to make the shape uniform. The mix should make two scotch pancake size pancakes. Spoon about a tablespoon of mix into a circular shape fry for a couple of mins on one side then flip, and leave for a couple more mins, repeat with remaining mix.
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Plate up put some honey and coconut between the two and then top with more honey and desiccated coconut.
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Gluten Free Coconut Pancakes
Coconut lovers pancakes, naturally gluten free, dairy free, and vegetarian breakfast!
- Recipe by Alison Wheatley
- Added8th July 2015
- Prep Time10 Mins
- Makes1 serving
Pancakes don't only have to be made from regular plain flour and eggs, pancakes are one of those you can make with any flour because it doesn't matter if the flour is too heavy, you just get a different sort of pancakes. Made with coconut flour they aren't quite as light as normal but they are higher in protein and naturally gluten free.
This recipe is
Contains
- Egg
Method
Nutritional Information (Per serving)
Cals
Calories
289
Carbs
31g
Fibre
0g
Fat
13g
Sugar
14g
Protein
12g
Last updated 13th February 2021
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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