Gluten Free Pineapple and Coconut Pancakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
6
- For the pancakes
- 2 cups gluten-free all purpose flour
- 1 tsp gluten-free Baking powder
- 1 tsp baking soda
- 1 pinch salt
- 1 Tbsp sugar
- 2 cups Buttermilk
- 2 eggs
- 2 Tbsps melted butter
- ⅜ cup milk
- vegetable oil (for cooking)
- For the filling
- 2 cups canned, diced Pineapple (in syrup)
- 1 cup Shredded coconut
Preparation steps
1.
For the pancakes: sift the flour, baking powder and bicarbonate of soda into a mixing bowl and stir in the salt and sugar.
2.
Beat the buttermilk with the eggs and melted butter. Add to the dry ingredients and stir until smooth. Stir in the milk
3.
Grease a griddle or heavy frying pan with the oil and heat until hot.
4.
Pour about 1 tablespoon of batter onto the griddle to make an 8-10cm|3"-4" round and cook over a medium heat for 1-2 minutes, until bubbles form on the surface. Gently turn over and cook the other side for about 30 seconds until golden. Repeat with the remaining batter.
5.
Wrap the cooked pancakes in a clean tea towel to keep them soft.
6.
Arrange the diced pineapple on half the pancakes and sprinkle with coconut. Place another pancake on top.
7.
Brush the edges of the top pancakes with a little pineapple syrup and sprinkle with coconut.
