Coconut Rum Raisin Pancakes

Coconut Rum Raisin Pancakes

It’s pancake day.


Not really.

But it should be pancake day.

Especially when you can have Coconut Rum Raisin Pancakes.

And they can be gluten free.

Or not.

Coconut Rum Raisin PancakesI have ventured out into more GF flours.  I bought a bag of almond meal and coconut flour.  I learned after one rather thick and mealy batch of pancakes that coconut flour should not be the featured ingredient, no matter how good it sounds in theory.  For you who eat gluten FULL, go right ahead and use 1/2 cup of all purpose flour and ignore the strange flours.  You will want to add some coconut extract, too.

Coconut Rum Raisin Pancakes
Recipe type: Breakfast
Serves: 1-2
  • 2 Tbsp sorghum flour
  • 1½ Tbsp coconut flour
  • 2½ Tbsp potato flour
  • 2 Tbsp tapioca flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp xanthan gum
  • pinch salt
  • 1 egg
  • ½ tsp rum extract
  • 1 Tbsp oil
  • 7 Tbsp milk
  • 2 Tbsp shredded coconut
  • 3 Tbsp raisins
  1. Whisk together all dry ingredients in a bowl.
  2. Add coconut and stir to coat with flour mixture
  3. In a separate bowl, combine egg, extract, oil and milk.
  4. Add to flour and stir until well combined.
  5. Stir in raisins.
  6. Cook as you normally cook pancakes

When my husband and I honeymooned in Hawaii oh so long ago,  I discovered coconut syrup.  It is beyond amazing.    It would be beyond amazing on these pancakes.  However, it wasn’t until I was writing up this post that I even thought about it.   Now I am going to have to buy some and head back to the kitchen to make more pancakes.  What a shame.

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