Coconut Milk Pancakes - Vegan & gluten-free option

by Marise May | February 13, 2015 | 0 Comments

This Valentine's Day morning, surprise your sweetheart with a batch of these super light and fluffy pancakes, served with love and a delicious cinnamon heart-inspired strawberry coulis. Go fully gluten-free with rice flour, or for a lower gluten option with a more wheat-like texture use kamut flour. For a thinner batter, you can add some water or one egg if desired. 


You will need:

1 can Cha's Organics Light Coconut Milk

1 Tbsp chia seeds

1 cup white rice flour or white kamut flour

1/2 cup tapioca flour

1 tsp baking soda

1/4 tsp sea salt

1 Tbsp virgin coconut oil or vegetable oil 

1/4 cup water

1 cup frozen or fresh strawberries

1 Tbsp Cha's Organics Ground True Cinnamon

Choice of sweetener


What to do:

Remove 2 tablespoons of coconut cream from the top of the coconut milk can and set aside. 

In a small bowl, mix chia seeds into coconut milk and let stand until chia seeds begin to soften.

To make the Strawberry Cinnamon Coulis, blend reserved coconut cream with water, strawberries and cinnamon, then sweeten to taste. 

Once the chia seeds have softened, blend the coconut milk and chia seeds until smooth.

In a medium bowl, combine flour, baking soda and sea salt. 

With a wire whisk, beat the coconut milk and chia seed blend into the flour mixture until smooth. 

Heat a lightly oiled frying pan over medium-high heat.

Scoop the batter onto the pan to make 4 inch round pancakes, flipping once when bubbles begin to form around edges. 

Keep warm and serve with Strawberry Cinnamon Coulis or pure maple syrup.







Tagged: Desserts, Morning Meals

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