Coconut Gluten-free Vegan Pancakes with 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.
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.