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Coconut and Yoghurt Pancakes
Breakfast,  Gluten Free,  Sweets & Snacks

Coconut and Yoghurt Pancakes

An easy gluten-free recipe for Coconut and Yoghurt Pancakes (also known as crumpets), made with coconut flour, corn flour, vanilla, eggs and Danone Nutriday Double Cream Plain Yoghurt.

Gluten-Free flours love moisture, and the double thick yoghurt ensures that the pancakes stay bouncy and moist, while the yoghurt and fruit on top finish this pancake stack off beautifully.

 Making the Coconut & Yoghurt Pancakes

  • These pancakes are light and fluffy yet very filling
  • This recipe makes around 10 – 15 pancakes (depending on how big you like)
  • Cook the pancakes slowly over low heat, the key is to brown them nicely, which makes for an easy flip
  • I topped with strawberries, maple syrup and a dollop of yoghurt but you could use any fruit available to you, or even chocolate and nuts
  • You can replace the maple syrup with sugar if preferred

Coconut and Yoghurt Pancakes

Coconut and Yoghurt Pancakes

Enjoy baking these Coconut and Yoghurt Pancakes!

LFC

Coconut and Yoghurt Pancakes

Coconut and Yoghurt Pancakes

An easy gluten-free recipe for Coconut and Yoghurt Pancakes (also known as crumpets), made with coconut flour, corn flour, vanilla, eggs and Danone Nutriday Double Cream Plain Yoghurt
Servings 10

Ingredients

  • 1/2 cup coconut flour make sure to measure exactly
  • 2 tbsp. cornflour (such as maizena)
  • 2 tsp baking powder levelled
  • ½ tsp xanthan gum a good pinch
  • 4 jumbo eggs free range
  • ½ cup Nutriday Double Cream Plain Yoghurt
  • ½ cup milk or almond milk
  • 1/2 tbsp maple syrup or agave or sugar
  • 1 tsp vanilla essence
  • prefered oil for frying
  • Prefered toppings such as chocolate sauce, maple syrup, fruit , more yoghurt

Instructions

  • In bowl 1, sift the coconut flour, cornflour, baking powder and xanthan gum
  • In bowl 2, whisk the eggs, yoghurt, milk, maple/agave syrup and vanilla
  • Pour wet ingredients into dry ingredients and whisk together with a fork until smooth
  • Add some coconut oil to a pan on a low to medium heat and pour a tablespoon spoon of batter into the pan.
  • Let cook for 3-4 minutes on low heat until little bubbles start to form, then flip and cook for 2 minutes on the other side or until the pancake looks fluffy and is bouncy to the touch. NB: Cook the pancakes slowly over low heat, the key is to brown them nicely, which makes for an easy flip. Don't rush these pancakes.
  • Serve with your favourite toppings such as Nutriday Double Cream Plain yoghurt, bananas, strawberries, maple syrup, chocolate chips, peanut butter

 

This recipe is proudly sponsored by Nutriday.

Next suggested recipe: Yoghurt and Raspberry Loaf Cake

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