Orange Coconut Pancakes (Gluten Free)

Prep Time10

Cook Time3

Total Time13

Course: Breakfast, Brunch

Cuisine: American

Keyword: coconut flakes, coconut milk, gluten free, orange, pancakes

Servings: 8 large pancakes

Author: GFchow @ gfchow.com

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.

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.

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.

If using coconut cream, add 1/2 cup water to the batter.

Plain syrup or your favorite pancake topping can be substituted for the Orange-Infused Maple Syrup.

I have not tested this recipe using other brands of gluten free pancake mix.

This recipe can easily be doubled.