“Mouthwatering Brazilian Gluten-Free Brunch Delight: Aromatic Cheese & Coconut Pancakes”
Discover the ultimate gluten-free brunch experience with this aromatic Brazilian cheese and cococonut pancake recipe. Indulge in a delectable fusion of flavors and textures that tantalize your senses while enjoying a scrumptious meal perfect for any special occasion or weekend treat.
Allergens
Dairy, Eggs
Ingredients
- 1 cup gluten
- free all
- purpose flour
- 2 tablespoons coconut flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk (dairy or non
- dairy)
- 1/3 cup shredded Brazilian cheese (or substitute with any preferred cheese)
- 2 large eggs
- 1/4 cup unsweetened coconut flakes, toasted
- 2 tablespoons vegetable oil
- Maple syrup for serving
Instructions
- In a medium bowl, whisk together the gluten free all purpose flour, coconut flour, salt, and sugar.
- Add milk and eggs to the dry ingredients, and mix until combined.
- Stir in the shredded Brazilian cheese and toasted coconut flakes.
- Let the batter rest for 10 minutes to allow the flavors to meld together.
- Preheat a non stick skillet or griddle over medium heat, and brush with vegetable oil.
- Pour 1/4 cup of batter onto the preheated surface for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Serve warm with a drizzle of maple syrup.
Chef’s Insight
Experiment with different cheeses or coconut flakes to suit your taste preferences.
Notes
Be sure to use gluten-free all-purpose flour for a truly gluten-free dish.