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A close up of pancakes on a plate

Toasted Coconut Oat Pancakes (gluten-free, dairy-free, refined sugar-free)

Servings 10 pancakes
Calories 135 kcal

Ingredients

  • 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)

Instructions

  1. To begin, in a small mixing bowl add your dry ingredients (oat flour, baking powder, baking soda, salt, and cinnamon) and stir them together.

  2. In a large mixing bowl, add your almond milk, coconut oil, maple syrup, vanilla and egg. Whisk your wet ingredients together.

  3. 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.

  4. 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.

  5. Devour!

Recipe Notes

Store these pancakes in the fridge, in an airtight container, for up to five days.