Toasted Coconut-Strawberry Pancakes

Toasted Coconut-Strawberry Pancakes

Mild coconut milk is another alternative to milk and is useful if you are also trying to avoid lactose. Bonus: It lends just a hint of coconut flavor to a divine stack of gluten-free pancakes. Flattened and roasted coconuts add a spicy caramel flavor to the bright berry topping.

2 cups sliced strawberries
1/4 cup sugar, divided
3.06 ounces brown rice flour (about 2/3 cup)
1.05 ounces tapioca flour (about 1/4 cup)
 0.95 ounce coconut flour (about 1/4 cup)
1.3 ounces potato starch (about 1/4 cup)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups light coconut milk
1/4 teaspoon vanilla extract
2 large eggs
1/3 cup diced strawberries
8 teaspoons flaked unsweetened coconut, toasted

How to Make It
Step 1
Mix strawberry slices and 3 tablespoons of sugar in a small bowl; stir well. Then leave it for 15 minutes.

Step 2
While sliced strawberries stand, weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, remaining 1 tablespoon sugar, baking powder, and salt in a medium bowl; stir with a whisk. Combine vanilla, coconut milk, and eggs; stir with a whisk. Add to flour mixture, stirring with a whisk until smooth. Fold in diced strawberries.

Step 3
Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 2 1/2 tablespoons batter per pancake onto pan; cook 1 to 2 minutes or until tops are covered with bubbles and edges look cooked. Flip the pancakes carefully; cook 1 to 2 minutes or until the bottom is light brown. Spoon the sliced   strawberries over the pancakes, and sprinkle with roasted coconut flakes.

Note :
Total Time 20 Mins
Yield Serves 8 (serving size: 2 pancakes, about 1/4 cup sliced strawberry mixture, and 1 teaspoon coconut)

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