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A stack of coconut milk pancakes

Coconut Milk Pancakes (Dairy-Free Recipe)

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5 from 6 reviews

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


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


  1. In a large mixing bowl, combine the flour, baking powder, and sea salt. Stir to combine.
  2. In a medium mixing bowl, combine the coconut milk, egg, coconut oil, and maple syrup. Stir to combine.
  3. Then, pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
  4. Heat a large nonstick skillet over medium heat.
  5. 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.
  6. Repeat until you have used up all the batter. You should have enough for about 4-5 medium-sized pancakes.
  7. Serve warm, with extra maple syrup or your choice of toppings.


  1. Nutritional information does not include any extra toppings.
  2. 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.


  • 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