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Home Glutenvrije tapioca-pannenkoeken met kokos en ananas

Gluten-free Breakfast Brunch Tropical Vegetarian Quick Coconut

Tapioca flour is one of those ingredients that really makes life easier when you cook gluten-free. It gives pancakes a light, slightly chewy texture you don't get anywhere else. Combine that with grated coconut and grilled pineapple and you've got a breakfast that fits perfectly on a Sunday morning. No fuss, just delicious.

x_ckl_recipe_markerGluten-free tapioca pancakes with coconut and pineapple These gluten-free tapioca pancakes with coconut and pineapple are a celebration on your plate. Quick to make, naturally gluten-free and perfect for breakfast or brunch. How to make gluten-free tapioca pancakes with coconut and pineapple? Breakfast Tropical 2 people 10 min 5 min 35 min

Mix 200 g tapioca flour with 1 tsp baking powder, a pinch of salt and 1 tbsp sugar in a large bowl.
Whisk 2 eggs and add 200 ml coconut milk and 2 tbsp grated coconut. Stir this into the flour mixture until smooth. Let rest for 5 minutes.
Meanwhile, cut 4 slices of fresh pineapple (or use well-drained canned pineapple). Pat dry with kitchen paper.
Heat a frying pan over medium heat with a small knob of coconut oil. Grill the pineapple 2 minutes per side until nice brown edges form. Set aside.
Cook the pancakes in the same pan with a thin layer of coconut oil. Spoon one ladle of batter per pancake into the pan. Cook 2 to 3 minutes over medium heat until the top begins to set, flip and cook another 1 to 2 minutes.
Stack the pancakes on plates, place the grilled pineapple on top and sprinkle with extra grated coconut. Serve immediately with a spoonful of coconut yogurt or a drizzle of honey, to taste.

Gluten-free Breakfast Brunch Tropical Vegetarian Quick Coconut 200 g tapioca flour 1 tsp baking powder (gluten-free) Pinch of salt 1 tbsp sugar 2 eggs 200 ml coconut milk (canned) 3 tbsp grated coconut, plus extra for serving 4 slices fresh or drained canned pineapple Coconut oil for frying Coconut yogurt or honey, to taste Mixing bowl Whisk or fork Frying pan Ladle Spatula Kitchen paper Frying Pan frying-pan Whisks whisk Forks forks Wooden Spoon wooden-spoon Birkmann Dough Whisk Laib & Seele Danish - 34 cm Birkmann Garde, Deegklopper KitchenAid Whisk Classic Empire Red Plastic / Stainless Steel 27cm - Baking Whisk Dishwasher-safe KitchenAid Garde Cookinglife Ladles Acacia 32 cm - 3 pieces Cookinglife Pollepel KitchenAid Skimmer Classic Porcelain White Plastic / Stainless Steel 36cm - Dishwasher safe KitchenAid Schuimspaan Gluten-free risotto with mushrooms and truffle oil foodies-glutenvrije-risotto-met-paddenstoelen-en-truffelolie Gluten-free zucchini fritters with tzatziki foodies-glutenvrije-courgette-fritters-met-tzatziki Gluten-free cornmeal crackers with hummus and roasted vegetables foodies-glutenvrije-maismeel-crackers-met-hummus-en-geroosterde-groenten Gluten-free sweet potato soufflé with cinnamon and pecans foodies-glutenvrije-zoete-aardappelsouffle-met-kaneel-en-pecannoten

Recipe

Gluten-free tapioca pancakes with coconut and pineapple

These gluten-free tapioca pancakes with coconut and pineapple are a celebration on your plate. Quick to make, naturally gluten-free and perfect for breakfast or brunch.

Course	Breakfast
Kitchen	Tropical
Servings	2 people

Preparation time

Preparation time	10 min
Stiffen up min.	5 min
Total	35 min

Equipment

Mixing bowl
Whisk or fork
Frying pan
Ladle
Spatula
Kitchen paper

Ingredients

200 g tapioca flour
1 tsp baking powder (gluten-free)
Pinch of salt
1 tbsp sugar
2 eggs
200 ml coconut milk (canned)
3 tbsp grated coconut, plus extra for serving
4 slices fresh or drained canned pineapple
Coconut oil for frying
Coconut yogurt or honey, to taste

How to make gluten-free tapioca pancakes with coconut and pineapple?

Mix 200 g tapioca flour with 1 tsp baking powder, a pinch of salt and 1 tbsp sugar in a large bowl.
Whisk 2 eggs and add 200 ml coconut milk and 2 tbsp grated coconut. Stir this into the flour mixture until smooth. Let rest for 5 minutes.
Meanwhile, cut 4 slices of fresh pineapple (or use well-drained canned pineapple). Pat dry with kitchen paper.
Heat a frying pan over medium heat with a small knob of coconut oil. Grill the pineapple 2 minutes per side until nice brown edges form. Set aside.
Cook the pancakes in the same pan with a thin layer of coconut oil. Spoon one ladle of batter per pancake into the pan. Cook 2 to 3 minutes over medium heat until the top begins to set, flip and cook another 1 to 2 minutes.
Stack the pancakes on plates, place the grilled pineapple on top and sprinkle with extra grated coconut. Serve immediately with a spoonful of coconut yogurt or a drizzle of honey, to taste.

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A good frying pan really makes a difference with pancakes. Make sure it's hot before you ladle the batter in and keep the heat steady at medium. That way you get that beautiful golden color without the pancakes remaining raw inside.

These pancakes are also great to prepare ahead. Cook them in advance and briefly reheat in a dry pan. Ideal for when you have guests at the table and still want to stay relaxed. Enjoying together is what it's all about.

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