Orange Coconut Pancakes (Gluten Free)
This recipe was inspired by the Coconut Pancakes I had at The Amangani Hotel in Jackson Hole, Wyoming. After my effusive praise, the chef graciously agreed to share his recipe with me. Even though this recipe was delicious as is, I added some zest to it…orange zest, that is! Orange Coconut Pancakes with Orange-Infused Maple Syrup. Oh. So. Good!
Jump to RecipeIngredients for Orange Coconut Pancakes (Gluten Free)
Organize ingredients for Orange Coconut Pancakes (Gluten Free) – Bob’s Red Mill gf pancake mix, eggs, sugar, coconut milk, navel orange, maple syrup and coconut flakes.
Making the Pancake Batter
Mix together the pancake mix, coconut milk, sugar, eggs, orange zest from half of the orange, and some toasted coconut, if desired.
Cooking the Pancakes
Heat a large nonstick pan over medium-high heat with some neutral oil (canola or veg) and a pat of butter. Once butter melts, add pancake batter to the pan, approximately a 1/4 cup for each pancake. Adjust heat if necessary. Add more oil and butter as needed for the second batch.
Orange-Infused Maple Syrup
Place maple syrup and orange slices in a small saucepan and heat over medium-low heat. Let simmer for 5 minutes and then remove the pan from the heat and let rest. Remove orange slices once syrup has cooled.
Orange Coconut Pancakes (Gluten Free)
Place pancakes on a platter or on individual plates and serve with syrup and garnish with orange zest and toasted coconut flakes, if desired.
Orange Coconut Pancakes (Gluten Free)
Ingredients
Pancakes
- 1 1/2 cups Bob’s Red Mill Gluten Free Pancake Mix
- 1 can (13.5 ounces) coconut milk full fat is preferable
- 1/4 cup sugar granulated
- 2 large eggs
- 1 navel orange zested, divided and sliced for the maple syrup (see below)
- 1-2 tablespoons/batch neutral or coconut oil
- coconut flakes optional. If using, toast until browned either in a pan or in the oven/toaster oven. Use as garnish or add some to the batter, if desired.
Orange-Infused Maple Syrup
- 1/2 cup pure maple syrup
- 3-4 orange slices
Instructions
Orange -Infused Maple Syrup
- Place maple syrup and orange slices in a small saucepan and heat over medium-low heat. Let simmer for 5 minutes and then remove the pan from the heat and let rest. Remove orange slices once syrup has cooled.
Pancakes
- Mix together the pancake mix, coconut milk, sugar, eggs, orange zest from half of the orange, and some toasted coconut, if desired.
- Heat a large nonstick pan over medium heat with some neutral oil (canola or veg) or coconut oil and a pat of butter. Once butter melts, add pancake batter to the pan, approximately a 1/4 cup for each pancake. Adjust heat if necessary. Add more oil and butter as needed for the second batch.
- Cook pancakes until lightly browned on the bottom side (approx. 1-2 mins) and then flip and cook for another 1 minute or until the bottom side is browned.
- Place pancakes on a platter or on individual plates and serve with syrup and garnish with remaining orange zest and toasted coconut flakes, if desired.
Notes
Recipe from the Amangani Hotel in Jackson Hole and modified by me.
If you like this recipe, you may also like these other GFchow recipes. Gluten Free Pumpkin Pancakes, Baked Cider Doughnuts, and Crispy Fried Matzo.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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