Toasted Coconut Blueberry Pancakes {made with brown rice flour}

 

We’re making breakfast on the blog today and I couldn’t be more excited about it!

How much do you love pancakes?!? I absolutely adore pancakes— though for some reason, we don’t eat them very often. They’re more of a “i’ve got the day off so let’s have a special treat” kind of breakfast in my house, but that definitely needs to change. Especially when they’re as healthy as these babies are!


Toasted coconut. Blueberries. Brown rice flour. All whipped up and on your table in under 20 minutes. Now that’s the kind of motivation I need to make this pancake thing a habit!

 

Toasted Coconut Blueberry Pancakes {made with brown rice flour}--- vegan and gluten free // pumpkin & peanut butter

Toasted Coconut Blueberry Pancakes {made with brown rice flour}--- vegan and gluten free // pumpkin & peanut butter

 

Today officially wraps up my “gluten balance month”— where I’ve been featuring Bob’s Red Mill’s gluten free flours as alternatives and substitutions in a variety of different recipes (click here to check out my first post in the series). Let’s reflect, shall we?

I’ve shared new ways to use grain-free Garbanzo Fava Flour with this Rosemary Chickpea Flatbread and Mediterranean Chickpea Flatbread Pizza. I’ve professed my love for Gluten Free 1:1 All Purpose Flour with these Raspberry Zucchini Gluten Free Muffins. I’ve strayed out-of-the-box with Teff Flour in these Gluten Free Brownies with Peanut Butter Mousse. And finally, we’re trying out Brown Rice Flour in these decadent pancakes today! I’d say it was a successful month!

But wait, we haven’t even gotten to the good part yet…

 

Toasted Coconut Blueberry Pancakes {made with brown rice flour}--- vegan and gluten free // pumpkin & peanut butter

Toasted Coconut Blueberry Pancakes {made with brown rice flour}--- vegan and gluten free // pumpkin & peanut butter

 

We’re doing a gluten free GIVEAWAY!! Bob’s Red Mill and I are giving away the 4 gluten free flours I’ve featured this month to one lucky reader out there! Just complete the Rafflecopter below and you’ll be entered to win 1 package of each: Gluten Free 1:1, Brown Rice Flour, Teff Flour, and Garbanzo Fava Flour! Please note, you must live in the US or Canada to win the giveaway. The giveaway ends on Monday, April 4th at midnight EST.

 

a Rafflecopter giveaway

 

Toasted Coconut Blueberry Pancakes {made with brown rice flour}--- vegan and gluten free // pumpkin & peanut butter

 

A big thank you to Bob’s Red Mill for supplying me with their gluten-free flours for this month of wheat-free recipes!

 

Toasted Coconut Blueberry Pancakes {made with brown rice flour}

Serves 8 pancakes
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Breakfast

Ingredients

  • 1 cup brown rice flour*
  • 1 tablespoon coconut sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cups unsweetened shredded coconut (divided)
  • 1 cup milk of choice
  • 1/2 teaspoon vanilla extract
  • 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water)
  • 2 tablespoons melted coconut oil
  • 1/3 cup fresh blueberries

Note

*I used Bob's Red Mill's Brown Rice Flour

**inspired by Minimalist Baker's Toasted Coconut Pancakes

Directions

Step 1
Preheat the oven to 350 degrees F. Spread shredded coconut across a baking sheet and bake for 3-5 minutes, or until just golden brown. Keep a close eye on your coconut so it doesn't burn! Mix together chia seeds with 3 tbsp of water and set aside for 2 minutes.
Step 2
Mix together the dry ingredients in a large bowl: flour, baking powder, salt, cinnamon, sugar, and 1/2 cup of the toasted coconut. In a separate bowl, mix together wet ingredients: coconut oil, milk, chia egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until just combined.
Step 3
Heat up your griddle and spray with nonstick spray (I use Trader Joe's coconut oil spray). I've found that spray works better than butter or melted coconut oil for these pancakes. Pour 1/8 cup of batter onto skillet, then sprinkle with toasted coconut and 4-6 blueberries. Cook for 1-2 minutes on medium heat, then flip and cook for another 1-2 minutes. Remove from griddle and repeat with the remaining batter.
Step 4
Top your pancakes for butter, maple, syrup, or fresh blueberries! Dig in!

Toasted Coconut Blueberry Pancakes {made with brown rice flour}--- vegan and gluten free // pumpkin & peanut butter

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

60 Comments

  1. This sounds AWESOME! You’re so creative with these gluten free flours. I’m with you – pancakes are typically a treat but I definitely want to try these out now. My favorite pancakes are plain jane buttermilk ones typically, but I can’t wait to shove in all the berries once summer hits!

    • Aww thanks Erica! I’m with you— I love buttermilk pancakes too. There’s something so comforting about them!

  2. Pancakes are my FAVORITE food! I love any but one of my favorites is banana with granola! My mouth is watering now!

    • Ohh banana and granola. Never tried that combo before but it sounds amazing!

  3. These are what my Saturday mornings need to look like! Toasted coconut and blueberries sound just perfect! My favourite pancake right now is a Almond Flour Pancake topped with a fruity sauce. But I can’t wait to try these next!

  4. I have yet to find a favourite gluten free pancakes recipe. I’ve tried several that weren’t that good. These sound good. I love Bob’s Red Mill products, but I’ve never tried any of these 4 alternative flours, I’d love to work with them 🙂

  5. By the way, I think you meant to link to the recipes of the other flours? In this paragraph: “I’ve shared new ways to use grain-free Garbanzo Fava Flour with this Rosemary Chickpea Flatbread and Mediterranean Chickpea Flatbread Pizza…”

    • You’re right! I’m on vacation this week so I scheduled this ahead of time and must have forgotten to add those links in! Thanks for letting me know 😉

  6. Cannot wait to try pancakes using rice flour. We are always using almond flour, so it will be a nice change. Our favorite pancakes are banana chocolate chip (with allergy friendly mini chips of course!)

  7. LIZ. These are STUNNING! I’m obsessed with all-things coconut at the moment, and I’ve been craving pancakes like none-other 😉 Can’t wait to give these a try!!

  8. Ooh, these look absolutely delicious, Liz! I love coconut anything!! My favorite kind of pancake is probably banana pancakes. We make them at least a few times a month and we typically play Jack Johnson’s ‘banana pancakes’ song while we’re making them…it’s kind of like a family tradition now 🙂 Will have to make these for my family very soon though. I even have all the ingredients!

    • Thanks Jocelyn! I love that you guys make banana pancakes while playing the Jack Johnson song— that is too cute 🙂 Hope you guys like these!!

  9. I don’t know why but I always seem to just forget about pancakes. It’s really quite silly! lol These sound so delicious with the coconut and blueberry!!

    • I sometimes forget about them too— especially when I’m used to my typical oatmeal routine! Thanks Ashley 🙂

    • Ohh you’ll LOVE it! Especially in pancakes— such an amazing texture!

  10. These look SO good and I am always down for anything with coconut. I’ve never tried cooking with brown rice flour before, but these pancakes look like a perfect place to start!

    • Definitely give them a try! They turn out so light and fluffy 🙂

  11. I’m a purist – I love a plain pancake with a touch of vanilla! 🙂 Thanks for the chance to win!

  12. I’m so thankful for all the gals that make all these delicious gluten free pancake recipes. :))) It makes baking and cooking so much more doable for my friends that have allergy needs. 🙂

    • For sure!! I love how easy it is to find gluten free substitutions and alternatives today!

    • It works beautifully in these pancakes! I was honestly shocked but so excited with the results!

  13. These look so delightful 🙂 I love the addition of blueberries in pancakes- its like little burst’s of sweetness in every bite!! Adding coconut is so creative!

    • Thanks Erin! I totally agree— I’d take blueberries over chocolate chips in pancakes any day!

  14. Forever depressed that IHOP doesn’t offer their giant, chocolatey chocolate chip pancakes in a gluten free stack. Those are my faves by far! But I do love me some blueberry and coconut..awesome flavor combo 🙂

    • Thanks Cayanne! I’m surprised they don’t serve gluten free pancakes yet— maybe in a few more years 😉

Leave a Reply

Your email address will not be published. Required fields are marked *