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!
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.
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.
In a large bowl, stir together the dry ingredients.
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.
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.
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.
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.
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
- 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
- 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.
- 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
Keywords: pancakes without milk, pancakes using coconut, dairy-free pancakes
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