The oat and coconut pancakes are simply outstanding, very soft and they melt in your mouth. They are made with few and simple ingredients, to be enjoyed both for breakfast and as a snack. I served them with grated 90% chocolate, but they can be filled with spreads, yogurt, and fresh fruit. Furthermore, they are naturally gluten-free, choosing appropriate products and also without added sugars.

Discover other recipes with oats and coconut:

Difficulty: Very easy
Cost: Very cheap
Preparation time: 5 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 eggs
1/2 cup oat flour (gluten-free)
1/4 cup coconut flour (gluten-free)
3 1/2 tbsp coconut milk (canned and gluten-free)
1/2 cup water
1 pinch baking soda
1 tsp coconut oil (gluten-free)

Tools

1 Bowl
1 Pan
1 Whisk
1 Spoon

Steps

Break the eggs into a bowl.
Add the coconut milk and mix with the whisk.
Pour in the flours and the water.
Mix and finally add the baking soda.
Put the coconut oil in the pan and place it on the stove.
Once it is hot, wipe it with a paper towel.
Form the pancakes by pouring a spoonful of batter for each one.
Cook on low heat for 5 minutes on each side.
Serve either hot or cold.

Advice

They keep already cooked for 3-4 days in the fridge in a closed container or wrapped in food wrap. They can be reheated in the microwave, just to bring them to room temperature otherwise they do not require it.