February can only mean one thing. No, we aren’t talking hearts, flowers and chocolates (we’re over that now!)… We’re talking about our one true love… pancakes. If you’re looking to perfect your skills before 28th February, we’ve put together a gluten free pancake recipe using coconut flour.
The toppings are totally up to you, of course. Here we’ve slathered the pancake stack with chocolate sauce, flaked almonds and crushed peanuts. Think classic lemon, sugar, jam or perhaps our favourite chocolate spread… There are stacks of ideas! If you’d prefer an alternative to this gluten free recipe, check out our recipe for basic pancakes or tasty vegan pancake recipe.
Without further ado…
For 6 medium pancakes
3 large free range eggs, beaten
30g coconut flour
1 tbsp sunflower/vegetable oil, plus extra for cooking
1 tsp caster sugar, sweetener or honey
1/2 tsp gluten free baking powder
A splash of milk/soya milk
For the toppings
Chocolate sauce (check that it is gluten free – if not melted dark chocolate would also work)
A handful of crushed peanuts
Frying pan, slotted turner.
- Mix together the beaten eggs and coconut flour and allow to sit for ten minutes.
- Next, whisk in the rest of the ingredients until thick but fluffy.
- Heat up a pan to a medium temperature and add 1 tsp of oil. Move around to coat the pan.
- Spoon the mix into the pan in batches, with the pancakes around 4 inches across.
- After a few minutes, turn the pancake and cook the other side.
- Drizzle with your favourite gluten free toppings (banana, lemon, maple syrup, nuts…) and enjoy!