Can I freeze the pancakes for later?

Yes you can! 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.

Can I add dairy-free chocolate chips or blueberries to the batter?

Yes, just be sure the chocolate chips are covered with batter or else they will burn against the hot skillet.

Can I use coconut cream?

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.

Can I use coconut flour in this recipe?

I have not tested this recipe using coconut flour. My preference is to use a gluten-free flour blend to make these gluten free pancakes.

Coconut Milk Pancakes (Dairy-Free Recipe)

Ingredients

Units Scale

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

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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.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Healthy
Diet: Gluten Free

Nutrition

Serving Size: 1/3 of recipe
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