Vegan and Gluten‑Free Kaya Pancakes
A recipe from singapore.
🇸🇬 singaporeVeganGluten Free
Nutrition (per serving)
280Calories
8 gProtein
38 gCarbs
9 gFat
7 gSugar
600 mgSalt
Ingredients
- 1 cup Gluten‑free flour blend
- 1 tsp Baking powder
- 1/4 tsp Salt
- 3/4 cup Coconut milk
- 2 tbsp Maple syrup
- 2 tbsp Vegetable oil
- 1/2 cup Fresh pineapple chunks
- 1 tbsp Coconut flakes
Method
- In a medium bowl, whisk together the gluten‑free flour, baking powder, and salt until well combined; set aside.
- In a separate bowl, mix the coconut milk and maple syrup, then stir in the vegetable oil until the mixture is smooth.
- Pour the wet ingredients into the dry mixture, stirring gently with a spatula until just combined; the batter should be slightly lumpy to ensure fluffy pancakes.
- Heat a non‑stick skillet over medium heat and lightly grease with a small amount of oil; pour 1/4 cup of batter per pancake, cooking for 2–3 minutes until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for an additional 1–2 minutes until the other side is golden brown and the pancakes are cooked through.
- Transfer the cooked pancakes to a plate and drizzle with additional maple syrup, then top with fresh pineapple chunks and a sprinkle of coconut flakes for a tropical finish.
- Serve warm for a quick, vegan, and gluten‑free breakfast.
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