These fluffy coconut cardamom pancakes are vegan, gluten free and easy to make while still maintaining a deliciously sweet and buttery taste.
This recipe is in partnership with One Degree Organics.
Trust me when I say this, but these pancakes are probably my favorite pancakes on the blog to date because they mimic the taste of my favorite coconut pancakes I used to order out all the time. The best part about these pancakes is how simple they are to make. Having something nourishing that doesn’t take much time to prep is always a major win.
Why these are the perfect gluten free pancakes
- These pancakes are fluffy and have the perfect pancake texture. They do not fall apart and they manage to maintain a beautiful moisture in them without being gummy.
- Loaded with whole grain goodness. These gluten free Coconut Cardamom Pancakes are made with One Degree Organics Gluten Free Sprouted Quick Oats as well as their Brown Rice Flour, which are organic, non-GMO, glyphosate-free and sprouted.
- Gluten free pancakes that are super simple to make! Even though we are using gluten free grains, our ingredients and methods for making these pancakes are very basic.
- One Degree Organics Gluten Free Sprouted Quick Oats: we will be blending our oats into a flour for this recipe
- One Degree Organics Sprouted Brown Rice Flour: helps balance the oat flavor to create something that is
- Flax Egg: a combo of water and ground flaxseed that help hold your pancake together while keeping it moist
- Banana: another source of moisture and provides a little sweetness
- Plant Based Yogurt: you can use your preferred yogurt, but make sure your yogurt is plain or vanilla based in flavor
- Maple Syrup: helps sweeten our batter
- Apple Cider Vinegar: reacts with our leavening ingredients and creates our fluffy texture
- Cardamom: provides a fruity almost piney flavor to the pancakes and pairs really well with the coconut
- Coconut: makes these pancakes taste buttery and sweet
How to make these gluten free pancakes from scratch
Start by adding your ground flaxseed and water to a medium sized mixing bowl allowing to gel for 5 minutes. While we wait, we can make our own oat flour, which can be done by processing your oats in a food processor or high speed blender until you achieve a fine flour consistency. Do note, it is okay if you get some small chunks of oats here and there.
To your bowl with the flax mixture, mash your banana then whisk in your yogurt, maple syrup and apple cider vinegar. Once combined add your leavening ingredients, salt and spices. Mix well and you will notice your batter fluff up a little bit.
At this point, add in your flours and milk, then whisk to combine. Fold in your shredded coconut, then scoop some batter onto a greased skillet or griddle. Allow the batter to cook for about 3-4 minutes or until the top of the batter appears to dry a bit around the edges. Flip your pancake and then cook until golden, about another 3 minutes. Repeat with remaining batter.
Tips for making these pancakes
- Spoon your flour into your measuring cups to measure your flour appropriately. Spooning flour when measuring allows your flour to remain aerated. This is super important because it will effect how dense your final product will be.
- After mixing all of your ingredients together, you should be left with a semi-thick batter. This batter will help provide our gluten free pancakes with more structure and also result in a fluffier pancake.
- You do not need to rest this batter. In fact, I recommend making the pancakes as soon as the batter has been formed. The longer your batter sits, the thicker it will get due to the oats. If you notice the batter is way too thick, add a few splashes of plant milk to help loosen it up a little.
Gluten Free Pancakes FAQ
Are these gluten free pancakes healthy?
Since we are using a combination of One Degree Organics Gluten Free Sprouted Quick Oats and Brown Rice Flour, these pancakes have more fiber than your average gluten free pancake. The clean nature in which these grains are grown and harvested also results in a more nutrient dense grain overall. These grains are then sprouted, which leads to better bioavailability of certain nutrients. In essence, we are unlocking a lot of nutrients for us to utilize.
Why choose sprouted grains?
Sprouted grains are whole grain seeds that have begun to sprout to life after being soaked and nurtured in the perfect environment of heat and moisture for growth. In a sense, it’s taking a sleeping seed and waking it up, allowing for more nutrients to become easier to access. As a result of this “seed awakening”, these whole grains now offer more soluble fiber, protein, antioxidants, and folate for us to absorb and also helps to reduce the amount of nutrient inhibitors like phytic acid that might be within the grains. Since these nutrients are now easier to absorb and we are also eliminating some inhibitors, sprouted grains can often times be easier for our guts to digest.
Can these pancakes be frozen?
These pancakes are perfect for meal prep. Make a large batch of these pancakes and allow them to cool completely before storing. To store and freeze, just place your pancakes in a Tupperware container and make sure you are separating each pancake between a layer of parchment paper to prevent them from sticking together. Place in the freezer for up to 3 months. To reheat and enjoy, remove the pancakes you desire and place in a toaster oven to thaw and heat.
What can I top my pancakes with?
To help provide additional natural sweetness, I love topping mine with some fresh fruit like berries or bananas and a drizzle of maple syrup. You can also enjoy these spread with nut butter, stewed berries or even a drizzle of plant based yogurt.
More Pancake Recipes
- Gluten Free Blueberry Pancakes
- Fluffy Blueberry Pancakes
- Fluffy Cornmeal Pancakes
- Coconut Peach Pancakes
These vegan and gluten free coconut cardamom pancakes are fluffy, deliciously sweet and buttery thanks to the coconut. If you need the perfect pancakes to indulge in for the weekend or something easy to meal prep for the week, these pancakes are just for you.
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup One Degree Organic Gluten Free Sprouted Quick Oats
- 1 banana
- 1/4 cup plain plant based yogurt
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cardamom
- 1 tsp cinnamon
- 1 cup One Degree Organics Sprouted Brown Rice Flour
- 1 cup + 1 tbsp unsweetened coconut milk beverage
- 1/4 cup shredded coconut
- In a mixing bowl, combine ground flax and water and let sit for a minute.
- While waiting for the flax egg to gel, process your oats into a fine flour in a food processor or blender and set aside.
- To the mixing bowl with the flax egg, add a banana and mash it well.
- Add in apple cider vinegar, yogurt and maple syrup and mix well to combine.
- Mix in baking powder, baking soda, cinnamon, cardamom, and salt, you will notice your batter puff up a little and turn a little paler in color.
- Now add your rice flour, oat flour and almond milk then whisk together to form a thick batter. Make sure not to over mix your batter.
- Once mixed, fold in the shredded coconut and grease a preheated skillet or griddle.
- Pour 1/4 cup of your batter on your griddle or skillet and allow pancake to cook for about 3 minutes or until the top surface starts to appear less wet, then flip. Cook evenly on the other side for an additional 2-3 minutes or until the bottom is golden.
- Remove pancakes and repeat with the remaining batter, then enjoy as desired.
Spoon your flour into your measuring cups to measure your flour appropriately. Spooning flour when measuring allows your flour to remain aerated.
Your resulting batter should be a semi-thick consistency. If too thick, add 1-2 extra tablespoons of plant milk to loosen it up.
I recommend making the pancakes as soon as the batter has been formed. The longer your batter sits, the thicker it will get due to the oats, and that might dry your pancakes out.
Keywords: pancakes, breakfast, gluten free
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