Go Back
+ servings
0 from 0 votes
Gluten Free Pineapple Coconut Pancakes
Piña Colada Pancakes
Prep Time
12 mins
Cook Time
35 mins
 
Servings: 18 to 20 small pancakes
Author: Julia
Ingredients
For Serving:
  • Shredded coconut
  • Agave nectar or pure maple syrup
Instructions
  1. In a mixing bowl, whisk together the eggs, coconut milk and yogurt.
  2. Add the coconut flour, brown rice flour, baking powder and salt and mix until combined. The coconut flour tends to clump up, so smash the clumps with a fork and mix to integrate them in to the batter.
  3. Allow batter to sit for 5 to 10 minutes.
  4. Add enough oil/butter to a large skillet to coat the bottom and heat it to just below medium heat.
  5. Measure out a scant ¼ cup of batter and pour it in the skillet.
  6. Allow pancake to cook for 7 to 8 minutes (no joke), carefully flip the pancake to the other side and cook an additional 2 to 3 minutes. These pancakes tend to be fragile, so if they break in the middle while you’re trying to flip them, they need to cook longer or the temperature needs to be slightly hotter.
  7. Repeat for the remaining batter. Because these pancakes take so long to cook, we typically have 6 small pancakes cooking at a time between 2 skillets.