• 2 1/2 cups Sarah's gluten free flour blend
  • 3 tablespoons brown sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups So Delicious unsweetened coconut milk
  • 1 cup water
  • 3 tablespoons sunflower seed oil or light-flavored oil
  • 1 teaspoon pure vanilla extract


  1. In large mixing bowl, whisk together flour, brown sugar, baking powder and salt.
  2. Add coconut milk, water, oil and vanilla. Stir until just combined, careful to not over mix.
  3. Heat large skillet over medium low heat. Coat with cooking spray or brush with oil.
  4. Add 1/4 cup scoop of batter to pan and slightly smooth out. Flip pancake when golden brown on underside and can easily be lifted, about 2 minutes.
  5. Continue to cook on other side. Repeat with remaining pancake batter. Serve warm.

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