coconut chocolate chip pancakes!

light, fluffy, filling, coconut & chocolate chip pancakes. Completely gluten-free, dairy-free & sugar-free

What a day!

I had planned on posting these coconut pancakes up yesterday. I actually made them in the morning so that I could have a nice filling breakfast in preparation for the long day ahead….

Of course, as soon as I was done eating, I got called in to work.

I am beyond happy to report that this week I have been working alongside Eirini to help make the desserts for the wedding that happened last night. That’s right, 200 chocolate mousse & 200 mini strawberry pavlovas.

Yesterday, all our work paid off too. Yesterday, I got to put on some fancy chef whites & work alongside Vangelis (from Chili Catering) doing the mies en plas for the event.

12 long hours on my feet & a non-stop go-go-GO approach & it was FANTASTIC!

I had the time of my life!

So clearly, there was no time to share my filling pancake breakfast. Thank god for that breakfast too since I didn’t have a chance to eat anything else until 01:00 the following morning…. where I stood quietly in the shadows stuffing my face with left over dolmades & sipping on a cocktail from Baba that Vangeli had brought in as a little treat for the staff once we were done. What a night!

So here I am, sleepy on a Sunday morning, planning to melt on the couch the entire day with my feet up, feeling the warm summer island breeze coming through the open doors, the sun light hitting the floor & a little take-out to sedate my hungry stomach…. & now I have to tell you how wonderful my little chocolate chip pancakes were.

Light, fluffy, filling, slightly sweet from the bitter chocolate & honey, completely gluten-free, dairy-free & sugar-free…. but nothing about them makes you feel like you’re lacking or missing out. They are what they are. & what they are, is delicious.

Ingredients: makes 14
– 60g coconut flour
– 50g oat flour
– 50g almond flour
– 2 tsp baking powder
– 1/2 tsp salt
– 1/2 tsp xanthan gum
————–
– 250ml coconut milk
– 100ml water
– 4 eggs, room temp
– 45g honey
————–
– 100g dark chocolate chips

Directions:
1. combine all the ingredients in a food processor & blend for a minute or two. This just ensures your almond flour is as fine as you can get it.
2. combine all the wet ingredients in a bowl & beat with a hand held mixer for a minute or two until it is all frothy.
3. add the dry ingredients to the wet & continue to beat with the mixer until everything is thoroughly combined & smooth. Fold in the chocolate chips & leave the mixture to sit for 10 minutes.
4. heat a non-stick frying pan to medium & add a touch of coconut oil or butter to grease the pan. Spoon in a few tablespoons of batter at a time & flatten it out with the back of a spoon. You want your pancake to be about 7-10cm in diameter. Cook for 1 to 3 minutes on both sides until your pancake has a nice colour. Serve hot with a little maple or chocolate syrup.

If you liked the recipe, go check out our KICKSTARTER project for an upcoming Gluten-Free Cookbook!

Tips:
*** these pancakes are not easy to flip, the smaller they are, the easier your life will be. ***

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.

4 thoughts on “coconut chocolate chip pancakes!

  1. Hi,
    French reader here ! Wanted to let you know that I made some bread with your gluten free flour mix (I just substituted tapioca starch by arrow-root and added 2Tbs of glutinous rice flour).Turned out FANTASTIC ! The bread tastes like a real “Pain de campagne” (I could share the recipe if you’d like). Thanks for your beautiful recipes !

    • Hi Patricia! It’s so nice to have some feedback! I’m so glad you liked the mix, I keep a bunch of it on stash for when I’m really craving bread. If you want you can share it, that would be lovely!

      • So here are the ingredients of my Gluten-free bread :

        – 400 g of your gluten free flour mix (originally 200 g potato starch + 200 g buckwheat flour)
        – 260 g of lukewarm water (more if the dough is too thick)
        – 1 package (7 g.) of instant yeast (I usually use 18 g of dehydrated buckwheat levain)
        – 1 tbsp of sugar (or honey)
        – 2 tsp of salt (I use less)
        – 1 flax egg (1 Tbsp of flax seeds + 3 Tbsp of water) or 1 egg
        – 1 Tbsp of olive oil
        – 2 g of agar agar (optional)

        I use a bread maker because the batter is sticky/moist but I guess 50 min/210°C in the oven should be fine.
        The bread is delicious for breakfast with goat cheese and honey.
        Now I am going to try your coconut pancakes !

        • I’ll have to make this in the very near future…. I’m absolutely craving freshly baked bread with honey, goat cheese, a little black pepper & crushed pecans. Oh my, this could be dangerous! Thank you so much for sharing your recipe :)

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