Gluten Free Coconut Cardamom Pancakes

 

These vegan and gluten free Coconut Cardamom Pancakes are fluffy, deliciously sweet and buttery thanks to the coconut. If you need the perfect pancakes to indulge in for the weekend or something easy to meal prep for the week, these pancakes are just for you. The blend of sprouted oats and brown rice flour lead to a great flavor and a hard to resist fluffy texture.

Ingredients

1 cup One Degree Organics Gluten Free Quick Oats
1 cup One Degree Organics Brown Rice Flour
1 tbsp ground flaxseed
3 tbsp water
1 banana
1/4 cup plain plant based yogurt
2 tbsp maple syrup
1 tbsp apple cider vinegar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cardamom
1 tsp cinnamon
1 cup + 1 tbsp unsweetened coconut milk beverage
1/4 cup shredded coconut

Directions

In a mixing bowl, combine ground flax and water and let sit for a minute

While waiting for the flax egg to gel, process your oats into a fine flour in a food processor or blender and set aside

To the mixing bowl with the flax egg, add a banana and mash it well

Add in apple cider vinegar, yogurt and maple syrup and mix well to combine

Mix in baking powder, baking soda, cinnamon, cardamom, and salt, you will notice your batter puff up a little and turn a little paler in color

Now add your rice flour, oat flour and almond milk then whisk together to form a thick batter. Make sure not to over mix your batter

Once mixed, fold in the shredded coconut and grease a preheated skillet or griddle

Pour 1/4 cup of your batter on your griddle or skillet and allow pancake to cook for about 3 minutes or until the top surface starts to appear less wet, then flip. Cook evenly on the other side for an additional 2-3 minutes or until the bottom is golden

Remove pancakes and repeat with the remaining batter, then enjoy as desired