Grapefruit & Toasted Coconut Pancakes {gluten free}

 

The grapefruit obsession continues! How much are you in love with this juicy, perfectly tart, deliciously sweet citrus fruit right now?!?

I’ve been essentially eating my weight in grapefruit lately, partly because of this new salad I made last week, partly because I’ve been literally craving grapefruit juice like it’s my job, and I’ve been loving every minute of it. Strangely enough, I never really liked grapefruit until recently— not sure if it was the tartness or the texture or a personal brain-lapse— but I’m certainly making up for lost time now!

One of the first things that drew me back to grapefruit was that insanely gorgeous COLOR. I mean, how many beautiful naturally pink foods really exist out there, let alone ones that are as delicious as these? And with Valentine’s Day sneaking up next week, I knew I needed to put together a festive grapefruit recipe because— FATE!

 

 

Now I don’t know about you guys, but not much more says “I love you” in my book than a scrumptious breakfast (preferably in bed, prepared by someone else, paired with a grapefruit mimosa, ohh and fresh flowers, please and thank you 😉 ). So that’s exactly what we’re making today. The most perfectly sweet, wholesome, fluffy Grapefruit & Toasted Coconut Pancakes!

Whether you’re making them for your loved one, passing him the recipe with a big “wink wink”, serving them up at your “galentine’s day” brunch, or having a “treat yo’self” moment because PANCAKES, I cannot recommend these babies enough.

First of all, they’re healthy! I used brown rice flour as my base, loaded them up with toasted coconut, fresh squeezed grapefruit juice, chia seeds, and my favorite Anthony’s Goods coconut oil. That makes them not only gluten free, but also dairy free and vegan!

 

 

Secondly, they’re SO tender and fluffy. I never thought that a brown rice flour pancake would melt in your mouth like these do— it must be magic!

Ohh and that grapefruit flavor. It pairs so naturally with the toasted coconut, I swear these flavors were destined to be together. So light and fresh and sweet. Just how a Valentine’s Day breakfast should be!

So if you’re on the lookout for a recipe to impress your sweetie, or just want some pure deliciousness in your life, these pancakes are your new best friend. As always, if you get a chance to try these out, I’d love to hear your feedback or see your creations on Instagram!

 

Grapefruit & Toasted Coconut Pancakes {vegan, gluten free}

Serves 7-8 pancakes
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Gluten Free, Vegan
Meal type Breakfast

Ingredients

  • 1 cup brown rice flour (or white or whole wheat flour)
  • 3/4 cup unsweetened shredded coconut, divided
  • 2 tsp baking powder
  • pinch of salt
  • 1 tbsp fresh grapefruit zest
  • 1 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 1 chia egg (1 tbsp chia seed mixed with 3 tbsp water)
  • 3/4 cup milk of choice
  • 1/4 cup freshly squeezed grapefruit juice
  • 2 tbsp melted coconut oil
  • toppings: powdered sugar, toasted coconut, grapefruit zest, maple syrup, etc

Directions

Step 1
Make your chia egg by mixing 1 tbsp of chia seeds with 3 tbsp of water. Mix and set aside for 5 minutes. Also, preheat oven to 350 and spread 1/4 cup of shredded coconut on a baking sheet. Bake for 5-6 minutes, or until toasted to a golden brown. Remove from oven and set aside.
Step 2
Combine dry ingredients in a large bowl: brown rice flour, 1/2 cup shredded coconut, baking powder, and salt. In a separate bowl, use your fingers to pinch together 1 tbsp of coconut sugar with 1 tbsp of fresh grapefruit zest. Whisk in the rest of your wet ingredients into that same bowl: milk, coconut oil, fresh grapefruit juice, vanilla extract, and the chia egg. Pour wet ingredients into dry ingredients and stir until just combined.
Step 3
Heat up your skillet over medium heat and spray with nonstick cooking spray (I used coconut oil spray). Scoop 1/4 cup of batter onto the skillet and top with a sprinkle of toasted coconut. Repeat for as many pancakes as your skillet will fit (mine fit 3). When pancakes are golden on the edges, flip and cook on the other side for 1-2 minutes. Remove from skillet and repeat with remaining batter.
Step 4
Top pancakes with desired topping(s) and dig in!

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!

6 Comments

    • Ohh girl this is totally your recipe then! It has that perfect balance of sweet and savory, with that light grapefruit flavor!

    • Thanks Rebecca! I hadn’t either— it’s SUCH a great combo!

    • Thanks Maya!! I just made them this morning AGAIN because I’m SO obsessed with them!

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