An easy gluten free recipe for Coconut & Yoghurt Pancakes (or 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. Recipe by Le Famished Cat
INGREDIENTS:
- 1/2 cup coconut flour
- 2 tbsp. of cornflour
- 2 tsp baking powder
- ½ tsp xanthan gum
- 4 jumbo eggs
- ½ cup Nutriday Double Cream Plain Yoghurt
- ½ cup milk / almond milk
- 1/2 tbsp maple syrup /agave
- 1 tsp vanilla essence
- Coconut oil for frying
DIRECTIONS:
- 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 a low heat, the key is to brown them nicely, which makes for an easy flip
- Serve with your favourite toppings such as Nutriday Double Cream Plain yoghurt, bananas, strawberries, maple syrup, chocolate chips, peanut butter