Coconut Milk Pancakes
Dazzle your family with these incredibly fluffy and delicious Coconut Milk Pancakes that are dairy-free and made using canned coconut milk. This recipe can also be made gluten-free and is the perfect weekend treat.
There’s no better way to elevate a weekend morning than with a delicious and beautiful stack of pancakes.
And, as it turns out, you don’t need dairy to whip up a batch of fluffy pancakes in less than 30 minutes! Coconut milk is an excellent substitute for regular milk.
Why You Need This Recipe
- It’s quick and easy! Pancake batter comes together in a flash and with no fancy equipment or techniques. Simply add the wet ingredients to the dry ingredients and stir until a pancake batter forms.
- It’s dairy-free and easily made gluten-free! Just substitute Bob’s Red Mill 1:1 All Purpose Flour instead of regular flour.
- The ingredients are healthier than an average pancake. No white sugar, milk, or vegetable oil required for these pancakes.
Key Ingredients
All-purpose flour gives the pancake structure plus the light and fluffy cake-like texture. Substitute a gluten-free baking flour to make these gluten-free.
Coconut milk thins out the batter and makes it smooth. Use canned coconut milk for this recipe.
Coconut oil helps the pancake stay moist without weighing it down.
Maple syrup adds a subtle hint of sweetness.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
In a large bowl, stir together the dry ingredients.
Step Two
In a separate bowl stir together the wet ingredients.
Add the wet ingredients to the dry and stir until the batter is smooth.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Heat a large nonstick skillet over medium-low heat. Cook pancakes in the skillet for 2 to 3 minutes then flip and cook 2 to 3 more minutes.
Repeat until you’ve used up all the batter.
Step Four
Serve warm with extra maple syrup and any toppings you like. My husband likes melted butter (use vegan butter for dairy allergies).
Recipe Tips & Substitutions
- The nutritional information in the recipe card does not include any extra toppings.
- You can use light coconut milk for this recipe, but the pancakes will not be as thick and may not hold together as well.
- Make sure the pan isn’t too hot or the bottoms will burn before the inside cooks. Start on medium heat but if the bottoms are browning too much turn the heat down a little.
Recipe FAQs
Yes simply wait until the pancakes are completely cool and freeze them in a ziplock bag. Microwave one or two at a time to reheat in 20 second intervals until warm.
Yes just be sure the chocolate chips are covered with batter or else they will burn against the hot skillet.
Don’t use coconut cream for this recipe as it won’t have enough liquid for the batter. Ideally, you would use canned full-fat coconut milk.
I have not tested this recipe using coconut flour. My preference is to use a gluten-free flour blend.
More Dairy-Free Breakfast Recipes You Might Like
- 20+ Dairy-Free Breakfast Smoothies
- Gluten-Free Blueberry Coffee Cake
- Gluten-Free Cinnamon Flax Muffins
- Rice Flour Pancakes
- Pink Waffles
- Oat Flour Pancakes
Or, check out my entire list of clean eating breakfast recipes (all dairy-free and gluten-free).
What to Serve with Coconut Milk Pancakes
Coconut Milk Pancakes
Dazzle your family with these incredibly fluffy and delicious Coconut Milk Pancakes that are dairy-free and made using canned coconut milk. This recipe can also be made gluten-free and is the perfect weekend treat.
- Total Time: 30 minutes
- Yield: 3 1x
Ingredients
- 1 cup all-purpose flour (for gluten-free, use gluten-free baking flour. I like Bob’s 1-to-1 Gluten-Free Baking Flour)
- 2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup full-fat canned coconut milk
- 1 egg, beaten
- 1 tablespoon coconut oil, melted
- 2 tablespoons maple syrup, plus extra for topping
Instructions
- In a large mixing bowl, combine the flour, baking powder, and sea salt. Stir to combine.
- In a medium mixing bowl, combine the coconut milk, egg, coconut oil, and maple syrup. Stir to combine.
- Then, pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
- Heat a large nonstick skillet over medium heat.
- Use a ¼ cup measuring cup to measure the batter into the skillet. Fit as many as you can in the skillet without the pancakes touching each other. Cook them for 2-3 minutes and then flip and cook another 2-3 minutes, or until the pancakes are golden brown.
- Repeat until you have used up all the batter. You should have enough for about 4-5 medium-sized pancakes.
- Serve warm, with extra maple syrup or your choice of toppings.
Notes
- Nutritional information does not include any extra toppings.
- You can use light canned coconut milk for this recipe, but the pancakes will not be as thick and may not hold together as well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 390
- Sugar: 8.3 g
- Sodium: 235.7 mg
- Fat: 23.2 g
- Saturated Fat: 18.7 g
- Carbohydrates: 43.1 g
- Fiber: 4.4 g
- Protein: 8.9 g
- Cholesterol: 62 mg
Keywords: pancakes without milk, pancakes using coconut, dairy-free pancakes
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
It was so delicious thank you for this recipe. I had to add some almond milk to help thin the batter. Next time I might add some cinnamon for a different flavor.
★★★★★
Just delicious!!!
★★★★★
I don’t normally write reviews from Pinterest, but these were literally the best freaking pancakes I’ve ever had! It was just a fluke that I happened to have an unopened jar of coconut milk that needed used up, otherwise I never would have come across this recipe. I will never be able to go back to box mix now! So fluffy, soft, melt in your mouth with a delicious coconut taste.
★★★★★
woo hoo! I’m so glad you found the recipe and enjoyed the pancakes! 🙂
I don’t normally leave reviews but I seriously love these pancakes that much to leave one. Not only me, but my two toddlers love them! This has been the only pancake they will eat. They actually ask for them! I’m dairy free while nursing our new addition and I just can not tell you enough how thankful I am to have come across this recipe. I will be using it forever now! The only thing I do different is use sunflower oil, as that is what I have in my panty. Thank you again. These pancakes are the bee knees!
★★★★★
Awwww I’m thrilled to know that Nancy! Thanks for leaving a review.
This is my new favorite pancake recipe!
★★★★★