There are so many recipes out there for vegan pancakes which is wonderful. Not when you don’t have most of the ingredients that they call for such as almond milk or soya yogurt. So this is where this recipe for Coconut Pancakes stemmed from. A need for some breakfast at the start of my Veganuary Challenge but still waiting for my online shop to arrive and therefore only having these ingredients to hand.
I make pancakes quite regularly; I love them, the girls love them… Hubby not so much. Usually they are little treat for us on the weekend or whenever I really fancy them. If we go out as a family for brunch and the restaurant does pancakes then you can guarantee that is what I order. Even better if they come with syrup and banana or bacon. But of course bacon is out for January.
How I made my recipe…
When I decided to start Veganuary I searched everywhere for a recipe that I thought sounded good enough to compete with my egg filled pancakes. I did find one and I was all ready to go… Until I realised to late the ingredients I needed for pancake day were not in the house. So my improvisation is quite simple; it is adapted from my usual recipe and simply replaces the egg and milk with coconut milk and water.
Honestly I was dubious. I was unconvinced it would work, but the coconut milk is think and by slowly adding water I made a batter that looked like it should. et voila. Gluten Free Vegan Coconut Pancakes.
Gluten Free Ingredients
Plain flour can be used for this recipe if needed but obviously this is not gluten free. If you do chose to use plain flour then add more water to the batter as plain flour acts differently.
Not all baking powder is gluten free but I am unsure why. If you can’t find gluten free baking power then simply use 1 tsp Cream of Tartar and 1/2 tsp Bicarbonate of Soda (this is what baking power is made from anyway and both are gluten free…. you can see my confusion).