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Decadent weekend breakfast lovers rejoice! Pancakes with coconut icing are both gluten free and dairy free!
Who else loves taking it easy on the weekend? Are we all raising our hands.
These are perfect when you need a brunch item that will impress all guests but also be a plant based friendly option for guests to enjoy!
These gluten free pancakes are decadent! There is sugar…there is oil. BUT remember we are having a decadent brunch, and you could probably have these for dessert too. We aren’t judging – breakfast dessert – we have all done it!
When you need an easy yet impressive dish, whip together these pancakes with coconut icing. They really do take the cake!
Pancakes with Coconut Icing
Gluten free pancakes with coconut icing are a decadent brunch item.
Ingredients
- 1 ½ cup gluten free flour (I used Pillsbury Gluten Free All Purpose Flour
- 1 ½ tbsp of baking powder
- 1 ½ cup dairy free milk of choice (preferably almond milk)
- 3 tbsp of sugar
- 3 tbsp of vegetable oil
- 1 can of coconut milk (regular, not reduced fat)
- ½ cup of powdered sugar
Instructions
- Place coconut milk in fridge for at least 24 hours. After it has been chilled, pour in bowl and mix with spoon. Add in powdered sugar and mix.
- Cover and set in fridge until pancakes are done. This is your coconut whip icing.
- Mix flour and baking powder in one bowl. Add in dairy free milk and oil, top with sugar. Mix all together. Batter should be thick and deliciousI
- If you are not using a non-stick pan, use vegan butter to grease pan.
- Pour batter, repeat until you have pancake deliciousness!
- Stack pancakes and top with the coconut icing and extra goodies like coconut, sliced almonds and bananas.
