Coconut Gluten-Free Vegan Pancakes w Banana
Whether served cold with jam or warm with coconut yoghurt or cream and freshly roasted strawberries, these fluffy gluten-free vegan pancakes with coconut and banana are a deliciously simple family favourite.
Servings: 16 pikelets
Calories: 91kcal
Ingredients
- 1 ¼ cup gluten-free flour 150 grams
- 1 cup gluten-free oats 90grams
- 1 tablespoon gluten-free baking powder
- 1 teaspoon ground psyllium husk
- ⅓ cup desiccated coconut
- 1 to 1 ¼ cup coconut milk
- 2 ripe bananas
- 2 tablespoon maple syrup
- pinch sea salt
- 1 tablespoon coconut oil for frying
Instructions
- Combine the flour, oats, baking powder, psyllium husk, coconut, coconut milk, bananas, maple syrup and sea salt in to a blender and blend until combined. Don't worry about breaking down the oats completely, they will absorb moisture and lose their texture.
- Sit the pikelet batter for 5 to 7 minutes.
- Heat the coconut oil in a non-stick pan over low to medium heat. When hot, add three separate tablespoons of the batter to the pan and cook on low heat for 2 to 3 minutes. Bubbles will not appear but you will notice the edges of the pikelets begin to crisp. Gently flip the pikelets and cook for another 2 minutes on the other side or until golden. Repeat with the remaining batter.
- Serve warm or cold with jam, maple syrup and fresh fruit or coconut yoghurt and roasted strawberries.
Notes
To roast strawberries, simply pre-heat the oven to 170 degrees C (340 F) Hull and half 2 cups of strawberries and place them in a bowl with a little sugar (1 tsp) stirred through. Allow them to sit while the oven heats.
When the oven is at temperature, roast the strawberries on a small baking tray for 20 minutes or until soft and gooey. Remove from the oven to serve.
Nutrition
Calories: 91kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 162mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 1.3mg | Calcium: 45mg | Iron: 0.7mg
