Gluten-Free Coconut Flour Pancakes
Fluffy and fragrant pancakes topped with a homemade honey-spiced apple compote.
- Prep time: 15 minutes
- Cook time: 30 minutes
Craving a breakfast that's a little different, gluten-free but still full of comfort? These coconut flour pancakes are delicately flavored with cinnamon and ginger, crowned with tender honey-glazed apples. This is how a successful Sunday morning begins.
Ingredients
-
levure chimique
-
baking soda
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cinnamon
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coconut flour
-
coconut milk
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sesame oil
-
eggs
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ginger
fresh, grated -
honey
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honey-flavoured apple crisps
-
salt
-
noix
-
water
-
flour
Recipe steps
Prepare the pancake batter
In a mixing bowl, whisk together the eggs, coconut milk, melted coconut oil, and honey. Add the coconut flour, baking powder, baking soda, cinnamon, and salt. Mix well until you get a smooth batter. Let it rest for 10 minutes so the coconut flour can absorb the liquids.
Cook the pancakes
Heat a skillet over medium-low heat with a small knob of butter or a little oil. Pour one to two tablespoons of batter per pancake (keep them small, they’re fragile). Cook for 5 to 7 minutes on the first side, then gently flip with a spatula. Continue cooking for 3 to 5 minutes until the center is fully cooked. Repeat with the remaining batter.
Prepare the apple topping
While the pancakes are cooking, peel and cut the apples into small pieces. Place them in a saucepan with water and bring to a boil over medium heat. Add the honey, cinnamon, and grated ginger. Reduce the heat, cover, and let simmer, stirring occasionally, until the apples are tender and coated in a thick syrup (about 20 to 30 minutes).
Plate and serve
Stack your pancakes on plates, generously drizzle with warm apple compote, and sprinkle with chopped walnuts. Serve immediately with a big cup of coffee or a nice hot tea.
Tips and variations
- No Honey Crisp apples? Use Golden or Gala instead—they work perfectly for this tender topping.
- For a 100% gluten-free version, don’t add wheat flour to the compote: it will thicken naturally as it cooks.
- You can swap the walnuts for crushed hazelnuts or toasted slivered almonds.
Anti-waste tips
Save those apple peels! Steep them in hot water with a cinnamon stick for a comforting tea, or toss them in your compost.
Got leftover coconut milk? Store it in the fridge and use it in a curry, smoothie, or coconut rice pudding within the next few days.
