Moist Vegan Coconut Pancakes (low histamine)

30 minutes 6 Pancakes Ingredients: 3/4 cup spelt flour (80g), 1/4 cup tapioka starch or another kind (30g), 1/2 cup coconut flour (60g), 1 cup water (240ml), 1/2 cup coconut milk (120ml), 1 tbsp coconut sugar, 1 tsp baking powder replacement, 1 tsp chia seeds,
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Moist Vegan Coconut Pancakes
(low histamine)

15. September 2017

Ingredients

6 Pancakes

3/4 cup spelt flour (80g)

1/4 cup tapioka starch or another kind (30g)

1/2 cup coconut flour (60g)

1 cup water (240ml)

1/2 cup coconut milk (120ml)

1 tbsp coconut sugar

1 tsp baking powder replacement

Or normal baking powder

1 tsp chia seeds

Preparation time:

30 minutes

Difficulty:

easy

Instructions

1.

Put spelt flour, starch, coconut flour, coconut sugar, baking powder and chia seeds into a bowl and mix well

2.

Add coconut milk and water to the dry ingredients and whisk well until you get a thick dough. Let it rest for about 10 minutes so that the chia seeds can soak

3.

Heat a layered pan (I always put it at highest heat first and reduce to medium heat), stir the dough again and add 1/3 cup of dough in the pan.
I use a larger one and always bake 3 pancakes at the same time.

4.

Bake the pancake until small bubbles are formed on the surface. Then, turn with a pan turn and bake the other side for 1 minute for a maximum of 2 minutes.

5.

Now you can stack or lay the finished pancakes on a plate and garnish them with fruit, carob sauce or syrup.
The recipe for 2 different versions of the carob sauce can be found HERE

6.

Enjoy!

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