Coconut Milk Pancakes: A Simple Step-by-Step Recipe for Homemade Pancakes

Coconut milk pancakes are a simple and delicious breakfast that even a novice cook can make at home, using the detailed step-by-step recipe provided on this page.

Coconut Milk Pancakes: A Step-by-Step Recipe

Nutritional value per serving

228.1 kcal

Proteins: 6.2 g
Fats: 10.2 g
Carbohydrates: 29 g

*Nutritional value is calculated per 100g of ingredients

Total time: 10 min
Time in the kitchen: 10 min
Complexity:

A simple recipe.
Number of servings: 2

Pancake Pancake is a traditional American dish. Literally translated, "pancake" means a cake cooked in a frying pan, which perfectly reflects the cooking principle.

Indeed, even the presentation of pancakes often resembles a cake: fairly large pancakes are stacked and decorated with chalk, toppings, fresh berries, fruit, or various sprinkles. This dish can also be served with coconut flakes, chopped nuts, or melted chocolate.

The classic pancake recipe involves mixing the dough with sour cream or low-fat yogurt, adding eggs, sugar, and wheat flour, and frying the pancakes in vegetable oil.

But beyond the basic version, which is quite high in calories and not suitable for everyone, there are many healthy recipes. Alternatively, Pancake can be made:

egg-free (vegetarian option);
with rice flour (gluten free);
with banana (mashed ripe banana is an excellent substitute for eggs and adds natural sweetness);
sugar-free (there are recipes with a sugar substitute, as well as banana pancakes);
on plant milk (lactose free);
protein based.

Today we'll show you how to make delicious and healthy coconut milk and rice flour pancakes at home that both kids and adults are sure to love.

You can make lactose-free pancakes with any plant-based milk, but coconut pancakes have a rich flavor and aroma reminiscent of the beloved Bounty. Our recipe includes a small amount of sugar. It's not possible to completely eliminate this ingredient, as the base of the batter is an egg beaten with sugar, which gives the batter the right texture and porosity.

Coconut PP pancakes with plant-based milk

Coconut Milk Pancakes – A Quick and Easy Recipe

Ingredients

Servings

Egg C1

1 pcs
Coconut milk

100 ml
Rice flour

120 G
Sugar

1 tbsp
Baking powder

1 tsp

Preparation

Step 1

To make coconut pancakes, start by preparing the egg base. Beat 1 egg (yolk and white) with 1 tablespoon of sugar until fluffy and porous. Note that the yolk mixture won't whip into a thick meringue, but that's not necessary.

Step 2

Add 120 grams of rice flour and 1 teaspoon of baking powder to the egg base.

Important! In this case, you can't substitute baking powder with regular baking soda, as the base doesn't contain the ingredients needed for the required reaction. If you extinguish the baking soda with vinegar, the reaction will occur too early, and the pancakes won't be as fluffy as those made with baking powder.

Step 3

First, knead the dough with a spoon, and then add 100 ml of vegetable (coconut) milk.

If necessary, coconut milk can be replaced with regular milk, kefir or yogurt.

Step 4

The result is a fairly thick dough like this.

Step 5

It is best to fry pancakes in a non-stick frying pan without vegetable oil.

Step 6

Fry on both sides until golden brown, as shown in the photo. Pancakes need to be fried very quickly, no more than 2 minutes per side.

Step 7

All that's left to do is stack the finished pancakes in a pretty pile and drizzle with honey, chocolate, or another topping. You can also decorate the pancake with coconut flakes, banana, or nuts.

Store finished coconut milk pancakes in an airtight container at a temperature of +3 to +5°C. They will keep for no more than 3 days. They can be frozen if needed.

Also see how to make delicious, fluffy keto pancakes using coconut flour.