Coconut Gluten-Free Pancakes with Berry Syrup | Cook for Your Life
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Coconut Gluten-Free Pancakes with Berry Syrup

4.5
Rated 4.5 out of 5
4.5 out of 5 stars (based on 8 reviews)
Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

These perfect gluten-free pancakes are great for those that are gluten or dairy intolerant. A food allergy shouldn’t keep you from indulging in a comforting yet special weekend breakfast.

Ingredients

  • 2 cups mixed berries
  • ⅓ cup brown sugar
  • 2 cups gluten free flour blend
  • 2 tablespoons sugar
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 3 eggs
  • 1 cup coconut milk
  • ½ cup water
  • 1 cup shredded coconut
  • 2 tablespoons butter
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Nutrition Facts

Calories

739 cals

Fat

44 g

Saturated Fat

29 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

9 g

Carbohydrates

84 g

Sugar

29 g

Fiber

12 g

Protein

14 g

Sodium

606 mg

Powered by Edamam

*per serving

Directions

  1. In a small pot over medium low heat, combine berries, brown sugar and ¼ cup water. Stir and bring to a simmer. Cook for about 10 minutes or until berries begin to break down.
  2. In a large bowl, combine flour, sugar, baking soda, baking powder and salt.
  3. In a separate medium bowl, whisk together olive oil, eggs, coconut milk, water and shredded coconut. Add to dry ingredients and mix until just combined.
  4. Heat a griddle or non-stick sauté pan over medium heat and add butter. Working in batches, portion batter into pan for desired size pancakes. Cook until bubbles start to form along edge. Once this happens, flip pancakes.
  5. Serve topped with berry syrup.
Recipe by Lily Mcclure, Drexel Food Lab

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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