I adore Chocolate Covered Katie’s Hot Apple Pie pancakes, but today I wasn’t feeling apples. I was in the mood for something coconutty. I love my coconut almond oatmeal breakfast squares, but I wasn’t in the mood for that either!
I gave up and ended up combining the two. I just couldn’t make up my mind. The result? A delicious pancakes that’s healthy, gluten-free and vegan! It can also be sugar free if you don’t use honey and pair it with a sugar free maple syrup. Let me warn you that this pancake is pretty thick and very filling.
If you don’t need it to be gluten-free, than you can use what ever flour you’d would like. Same goes with the milk, you can use regular is you don’t need it to be vegan friendly. Or you can just try something new. You can also check out Chocolate Covered Katie’s blog for all her delicious pancake recipes. Enjoy!Adapted From Chocolate Covered Katie’s Hot Apple Pie Pancakes
3 Tbsps of Rice Flour* (I used Goya’s)
3 Tbsps of Gluten-Free Rolled Oats* (I used Bob’s Red Mill)
1/2 Tbsp of Sliced Almonds
2 tsps of Unsweetened Coconut Flakes
1/2 cup Unsweetened Almond Milk* (Or More, if Needed)
1/4 tsp Baking Powder
1 tsp of Almond Extract
1 packet Stevia*
1 tsp of Honey** (Optional)
Dash of Cinnamon
Combine all ingredients in a bowl, except almonds and only 1 tsp of coconut flakes (save other half for later). Try not to over mix. Turn your stove on to a low-medium flame. Spray a pan with non-stick cooking spray and pour all batter to make one big pancake or make small bite-sized pancakes.
Pat remaining 1/2 Tbsp 0f coconut flakes and almonds onto the top of pancake and sprinkle cinnamon before flipping. Once bottom of pancake is lightly browned, flip and cook other side to “toast” the almonds and coconut flakes. Drizzle with maple syrup or honey and eat!Calories: 240 Fat: 5g Fiber: 3g Protein: 5g Sugars: 0g
*Feel free to make your own substitutions for these ingredients. If switching the sugar make it 1/2 Tbsp of sugar of your choice.
**Nutrition Info Does Not Include Honey.