Vegan Coconut Flour Pancakes
These delicious gluten-free and vegan coconut flour pancakes are fluffy with crispy, golden edges and they have the crunch of chia seeds, the seductive sweetness of bananas, and the nutty goodness of buckwheat and oats. They are also vegan, gluten-free, nut-free and soy-free.
Servings: 4 servings (4 pancakes each)
Calories: 285kcal
Ingredients
- ½ cup coconut flour
- ½ cup buckwheat flour
- ½ cup oat flour
- ¼ cup tapioca starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 ripe (or overripe) bananas
- ½ teaspoon apple cider vinegar
- 2 ½ cups nondairy milk (add 2 cups at first and drizzle in more, a little at a time, if the batter is too thick to form pancakes)
- 1 teaspoon pure vanilla extract (optional)
- 1 tablespoon chia seeds
Instructions
- Whisk the flours with the tapioca starch, baking powder, baking soda and salt in a bowl.
- Place the bananas in a blender with vinegar, two cups of nondairy milk and pure vanilla extract and blend into a smooth liquid.
- Add the banana puree to the dry ingredients, using a whisk to mix. You don't have to worry about overmixing and forming gluten as these are gluten-free flours. Add more milk if the batter doesn't look pourable.
- Stir in the chia seeds and let the batter stand for 5-10 minutes.
- Heat a griddle. Spray on some oil or cooking spray. Once hot, make the pancakes (I used a ⅓rd cup measure), flipping them over when the underside is golden, which should take a couple of minutes on medium or medium high heat.
- Serve hot.
Nutrition
Serving: 4pancakes | Calories: 285kcal | Carbohydrates: 43g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Sodium: 342mg | Potassium: 489mg | Fiber: 9g | Sugar: 5g | Vitamin A: 580IU | Vitamin C: 11mg | Calcium: 294mg | Iron: 3mg