Oat Flour Pancakes with Coconut Milk Whipped Cream and Berries

These Oat Flour Pancakes made the perfect breakfast this morning. This simple recipe is both gluten free, vegan, and made with real food ingredients.

I have experimented using different types of healthier flours to make pancakes and in my opinion, oat flour works the best. It can easily create a pancake shape and texture and it isn’t too sticky or fragile. I like cooking these pancakes in dairy free butter and topping then with coconut cream.

So, what is coconut cream? Coconut cream is the solid portion that separates out of coconut milk. In order to get the coconut cream, you must purchase full fat coconut milk. Place the can of coconut milk in the fridge overnight and when you remove it from the fridge the next morning, the top of the can will contain the solidified coconut cream. Scoop that part out to use as the “whipped cream” topping on these oat flour pancakes. Alternatively, I have seen canned coconut cream sold at Trader Joes.

Processed with VSCO with c1 preset

Oat Flour Pancake Ingredients:

  • 1 1/2 cups oat flour
  • 1 cup almond milk
  • Handful of berries to top
  • Maple Syrup
  • Dairy-free butter (I used Earth Balance Soy-Free)
  • Cinnamon

Coconut Milk Whipped Cream Ingredients:

  • 1 can of full fat coconut milk (must be canned)
  • 2 tbsp liquid coconut milk

Oat Flour Pancake Directions:

  1. In a bowl, mix oat flour and almond milk. I like to add a drop of maple syrup and cinnamon to my batter.
  2. Heat up a scoop of dairy-free butter on a pan to create a nonstick surface.
  3. Spoon 1/3 of the batter into the pan and cook pancake. Repeat 2x or until all of the batter is used.
  4. Place the oat flour pancakes on a plate.
  5. Top Pancakes with coconut milk whipped cream, a handful of berries, and maple syrup.

Coconut Milk Whipped Cream Directions:

  1. Place 1 can of full fat coconut milk in the refrigerator overnight. It must be canned and full fat coconut milk or else the recipe will not work. Remove the coconut milk from the fridge and scoop out the solidified cream from the can and place in a small blender or food processor.
  2. Add 2 tbsp of the remaining liquid coconut milk from the can to a blender or food processor and blend until the coconut cream begins to soften. You will need to scrap the sides of the blender or food processor several times throughout the process. Add additional liquid coconut milk if needed until you have the desired texture. You want the texture to be a soft cream and not a liquid.
  3. Scoop out a spoonful of coconut cream and to top the oat flour pancakes.

One thought on “Oat Flour Pancakes with Coconut Milk Whipped Cream and Berries

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s