Hearty and healthy gluten-free oat pancakes filled with sweet, toasted coconut, make an easy but extra special breakfast!
Have you ever toasted coconut before?
If you’re anything like me, you might be thinking, “Why wouldn’t I just use regular coconut…? Do I really need to go to the extent of toasting it??”
Yes, you really do. Toasting coconut breaks up the inherent sweet flavor of coconut, giving it a toasted flavor with crunchy edges. Think of making s’mores; How amazing is a marshmallow after roasting it above a fire? It has a distinct fire-roasted flavor and extra crunch (at least, if you get a burnt side!). A s’more wouldn’t be the same without a toasted marshmallow!
The flavor of toasted coconut is a unique flavor, that is easy to make, and just one little step to take your pancakes from great to absolutely delicious!
How do you toast coconut?
I prefer to toast coconut over the stove, in a pan. You can toast coconut in the oven, but you’ll have to check the coconut often and stir it, so that it doesn’t burn. I have two little ones, so I try and avoid the open-close-open-close of the oven!
Place your shredded coconut in a pan, over medium low heat. Continually stirring the coconut so it doesn’t burn, you’ll basically stir your coconut till it’s toasted to the amount that you like.
How do you know that it’s toasting?
After a few minutes you’ll start to see a little smoke coming off your coconut, and you’ll see some of the white coconut turning light tan. Continue to stir and toast the coconut until it has reached your desired amount of toasted. I recommend shooting for having some white coconut still, with flecks of light and dark tan throughout.
What can you do with toasted coconut?
Besides adding toasted coconut to pancake batter, like in these Toasted Coconut Oat Pancakes, I’d also recommend putting toasted coconut on your yogurt, cereal or oats, and inside other baked goods like muffins or breads. Anything you would add regular coconut to will work, but because of the crunch I feel like you can be a little more creative with what you add toasted coconut to!
Now, are you ready to make some Toasted Coconut Oat Pancakes? π
To begin, in a small mixing bowl add your dry ingredients (oat flour, baking powder, baking soda, salt, and cinnamon) and stir them together.
In a large mixing bowl, add your almond milk, coconut oil, maple syrup, vanilla and egg. Whisk your wet ingredients together.
Next, pour your dry ingredients into your wet ingredients and whisk them together entirely. Finally, fold your toasted coconut into your pancake batter.
Your pancake batter may seem thin. As the oat flour soaks up the wet ingredients, your batter will thicken up. If after a few minutes of sitting your batter feels too thick you can add another tablespoon or two of milk, till it reaches your desired consistency.
Cook your pancakes over medium heat, on a pan on the stove or a griddle. Gently spread your pancake batter around with a spoon as you place it on the pan, and cook your pancakes for a few minutes on each side, or till each side is golden brown.
Top your pancakes with even more toasted coconut, and either maple syrup or even a delicious chocolate sauce (after all, chocolate and coconut are such a killer flavor combo!) and devour! π
Want more healthy, fun, gluten-free pancake flavors? Check out my gluten-free Lemon Pancakes, gluten-free Carrot Cake Pancakes, or my gluten-free and vegan Banana Pancakes.
- 1 cup oat flour (certified gluten-free)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup almond milk (or other milk of choice)
- 2 tbsp coconut oil, melted
- 1 tbsp maple syrup (or honey)
- 1/2 tsp vanilla
- 1 egg
- 3/4 cup toasted coconut (read post for how to toast coconut)
-
To begin, in a small mixing bowl add your dry ingredients (oat flour, baking powder, baking soda, salt, and cinnamon) and stir them together.
-
In a large mixing bowl, add your almond milk, coconut oil, maple syrup, vanilla and egg. Whisk your wet ingredients together.
-
Next, pour your dry ingredients into your wet ingredients and whisk them together entirely. Finally, fold your toasted coconut into your pancake batter. Your batter may seem thin, but as it sits for a few minutes the oat flour will soak up the wet ingredients and thicken up.
-
Now, heat up your pan or griddle to medium heat. Once hot, gently spread your pancake batter around with a spoon as you place it on the pan, and cook your pancakes for a few minutes on each side, or till each side is golden brown.
-
Devour!
Store these pancakes in the fridge, in an airtight container, for up to five days.
Becky says
I recently was told I need to go dairy and gluten free and it has been a huge shift in my lifestyle. I tried this recipe and it was heavenly! I made extra pancakes and warmed them up for breakfast and they were just as good! I used vegan butter and pure maple syrup and I am so happy. Thank you so much for the wonderful recipe!!
Chelsea Green says
So happy to hear that I helped Becky! Going gluten and dairy free can be a challenge. Hopefully some more of the recipes here can help you. π