Imagine if coconuts grew on birch trees...
Pancakes are a wonderful breakfast ritual for many of us on weekends and special occasions, but after devouring a stack they can sometimes feel like a led weight on the tummy. These coconut pancakes are made with Gluten Free coconut flour and are so light, they are just perfect for a late breakfast on a Sunday morning, with room to have a regular meal at lunch time.
Birch pairs well with all things fruit, and coconuts are no exception. The addition of Birch for Breakfast syrup directly to the batter in this recipe, pairs really well coconut and injects a fruity birch punch and smooth "just right" sweetness.
The texture of sifted coconut flour yields a smooth batter but is binding enough to make the batter easy to work with. The cakes are hardy enough that they stay together when flipping...not always the case when working with some gluten free flours.
By using coconut milk instead of regular cow's milk, the end result is slightly more coconut flavor but certainly not overpowering. The pancakes pair excellently with blueberry/raspberry compote, fresh vanilla Greek yogurt and Birch for Breakfast syrup of course!
Gluten Free Birch Coconut Pancakes
|NOTES: Be sure to keep the griddle well oiled for each batch of pancakes|
Preheat: Griddle at High setting
Prep Time: 15 min
Prep Notes: It is best to use a non stick pan or griddle for this recipe.
1 Large Egg
2 Egg Whites
1 1/2 Tbsp Birch for Breakfast syrup
3 Tbsp Avocado Oil
1 Tbsp Pure Vanilla Extract
1/2 Coconut Milk
1/3 Cup Coconut Flour, sifted
1/2 Tsp Gluten Free Baking Powder
3 Tbsp Coconut Oil for the griddle
In a large mixing bowl, whisk the egg, egg whites, Birch for Breakfast syrup, oil and vanilla until smooth. Pour in the coconut milk and whisk to combine.
Add the sifted coconut flour, baking powder and a small pinch of salt. Gently fold the dry ingredients into the egg mixture. Be careful not to overwork the batter.
Melt about a teaspoon of coconut oil in a large non stick skillet or griddle and pour 2 - 3 Tablespoons of batter per pancake. Cook until the pancakes are set and the edges turn a deeper golden color, around 1 - 2 minutes.
Flip and cook the remaining side another 1 - 2 minutes, or until golden brown. Remove from heat and repeat this process with the remaining batter.
To serve, stack several pancakes, top with banana slices, fresh berries or berry compote, a dollup of Greek yogurt and Birch for Breakfast syrup.