Gluten-free Toasted Coconut Pancakes
These Toasted Coconut Pancakes are high-protein, gluten-free...and really, really tasty!
Servings: 6 servings
Ingredients
- ¾ cup shredded coconut divided
- 3 large eggs
- ½ cup milk
- 1 Tbsp vanilla extract
- 2 Tbsp molasses
- 2½ cups Bob's Red Mill Almond Flour
- 1 tsp gluten-free baking soda
- 3 Tbsp sugar
- ½ cup ricotta cheese
- ½ cup vanilla Greek yogurt i.e. one 5.3oz container
- maple syrup for serving
Instructions
- Place ¼ cup of coconut flakes on a sheet pan; bake at 325°F for 4-6 minutes, or until coconut flakes just begin to turn brown. (Tip: watch closely as the coconut flakes can burn quickly!)
- Meanwhile, whisk together all of the remaining ingredients in a medium bowl until well combined.
- Place a large griddle over medium-low to medium heat. Once hot, grease well with butter and add 2 Tbsp of batter. Cook for 3-5 minutes, or until bubbles begin to appear on the surface of the pancake. Flip and cook for 3-5 more minutes, or until pancakes are golden brown.
- Repeat with remaining batter. (Tip: Place the cooked pancakes on a pan in a 200°F oven to keep them warm while the others are cooking.)
- Top pancakes with toasted coconut and serve with maple syrup.
