These light and fluffy coconut yoghurt pancakes with rainbow drizzle are pretty much the best thing that’s happened to breakfast. And actually, given their beautiful rainbow decorations, they’re great as a celebration pancake cake! The coconut yoghurt can easily be substituted for full-fat Greek yoghurt if you don’t mind the dairy. The brown rice and buckwheat flour can both be substituted with a blend of gluten-free flour and gluten-free oat flour.

Serves 2 – 3

Gluten-free, Dairy-free and Refined Sugar-free

INGREDIENTS:

Dry

Wet

  • 1 egg, lightly beaten
  • ½ cup coconut yoghurt (sub. Greek yoghurt)
  • 1 tsp vanilla extract
  • 2 tbsp nut butter of choice

TOPPING SUGGESTIONS

 

METHOD:

  1. Mix all the dry ingredients together in a large bowl. In a separate bowl mix all the wet ingredients together.
  2. Add the wet ingredients to the dry ingredients and mix until combined. Let the mixture stand for 5 minutes while the sprayed/coconut oil lined (non-stick) pan on the medium heat stove top heats up.
  3. To make mini pancakes only add one small tablespoon and for regular palm-size pancakes two tablespoons. Once the sides start to dry, lift and flip over.
  4. Top with all the toppings. For the different colour coconut drizzles, mix each colour in a separate bowl and add to pancakes. Do rainbow stripes or flowers, play around and have fun with it.

 

If you give these delicious, healthy and playful pancakes a try, please tag me @thegoodroots, I love seeing all your creations.

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