These coconut and banana pancakes have a lovely lacy texture. Made with coconut and gluten free flour, they have the bonus of being both gluten and dairy free. Most importantly though, they taste amazing.
Luckily I do not have to follow a restricted diet, which means I am free to publish a wide variety of recipes on Recipes Made Easy. If you are after lots of gluten free, dairy free, vegan, paleo, low carb recipes then there are plenty of blogs on the net that will cater to your needs. Check out the The Intolerant Gourmand just one of many excellent such blogs.
Even though I do not have to follow such diets, like most of us I sometimes have to cook for people who do. My sister is a celiac and I have several vegetarian friends. When I cook for them I want to enjoy the dishes as much as they do so I won’t compromise on taste. That means if I publish a recipe on Recipes Made Easy which is suitable for a restricted diet I think it passes the taste test too.
Why I made gluten and dairy free pancakes
I based these pancakes on a recipe I wrote for a book on Thai cookery many years ago. They were made with coconut milk and rice flour. The coconut milk gives them a subtle coconut flavour which I think is delicious. I didn’t have any rice flour and wanted to keep them gluten free so my sister could try them, so I used a gluten free flour instead. I used Dove Farms gluten free plain flour and was very happy with the result – a light, lacy pancake. Of course if you don’t need to use gluten free flour you could use plain flour instead. I used the same basic method as my How to Make Pancakes.
An Easy coconut and banana filling
To complement the pancakes I have filled them with a very simple banana and coconut filling. Made by tossing sliced banana together with some lime juice, zest and coconut, it gives the pancakes a little bit of a tropical flavour. If you are serving them to someone on a dairy free diet, don’t serve them with a dollop of crème fraîche as I have in the picture! To be honest I don’t really think they need it anyway, as they are fabulous just as they are.
Step By Step
Coconut and banana pancakes
Yield 4 servings
Light lacy coconut flavoured pancakes topped with bananas.
- finely grated zest and juice of 1 lime
- 1 tbsp light muscovado sugar
- 2 tbsp desiccated coconut powder
- 2 bananas
- 100g/4oz (~¾ cup) gluten free plain flour
- 2 eggs
- 400ml/14oz can coconut milk
- 25g/1oz (~¼ cup) desiccated coconut
Make the filling, combine the lime juice, zest, sugar and coconut in a bowl. Slice the bananas and add to the mixture, stir to combine. Set aside.
Make the pancakes. Place the flour in a mixing bowl and make a well in the centre. Drop in the eggs and add a little of the coconut milk.
Use a balloon whisk or wooden spoon, beat the egg well gradually incorporating the flour.
Beat until smooth then gradually beat in the remaining coconut milk. Stir in the desiccated coconut.
Heat a little oil in a 20cm/8in heavy based frying pan. (I use a silicon pastry brush to brush a thin layer of oil over the pan) Spoon about 3 tbsp of the pancake mixture into the pan and tilt the pan quickly so that the batter to coats the base of the pan.
Cook for about 1 minute until the underside is golden.
Flip the pancake over and cook the other side. Slide the pancake out of the pan and keep warm. Repeat the process with the remaining batter, re-oiling the pan as required. Stack the cooked pancakes on top of each other, covering to prevent them from drying out.
Serving Size 2 pancakes
Amount Per Serving
% Daily Value
Total Fat 10 g
Sodium 63 mg
Total Carbohydrates 42 g
Sugars 16 g
Protein 9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Savoury Pancakes more your thing? Try my pancakes with creamy garlic chicken and mushrooms. NB The savoury pancakes are not gluten or dairy free.