These delicious and fluffy coconut pancakes taste like vanilla cake, yet they're gluten-free, dairy-free, and low in added sugar.
My kids love these pancakes and often refer to them as 'vanilla cake pancakes'.
These are as 'coconutty' as you can get, as they're made with coconut flour, grated coconut, coconut milk, and coconut sugar.
You can even fry them in coconut oil!
This is a great pancake recipe for peeps with allergies, and they taste delicious!
Ingredients needed
- Brown rice flour
- Coconut flour - Coconut flours vary in absorbancy; I use Bob's Red Mill brand for this recipe.
- Baking powder
- Sea salt
- Coconut sugar
- Grated coconut
- Coconut milk - Whole, light, or even Homemade Coconut Milk all work.
- Eggs
- Vanilla extract
Recipe steps
Step 1
Gather the ingredients.
Step 2
Mix the dry ingredients in a medium-sized bowl. Separately, whisk together the milk, eggs, and vanilla. I usually use a pint-sized measuring pitcher for this step.
Add the milk and egg mixture to the flour bowl and stir until well combined.
Step 3
Heat a 10-12-inch non-stick or cast iron skillet over medium heat. Use 2-3 tablespoons of batter per pancake and dollop the mixture onto the hot pan. I can fit about three pancakes for each round of batter.
Fry until you see bubbles, about 30-60 seconds. Flip and cook the other side, another 20-30 seconds. This will go faster or slower, depending on the heat of your stove and conductivity of the pan you use.
Step 4
Repeat steps 2-3 with remaining batter.
Recipe notes
Omit the grated coconut if you prefer your pancakes without texture.
Coconut Pancakes
Ingredients
- ¾ cup brown rice flour
- 2 Tablespoons coconut flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 teaspoons coconut sugar
- 2 Tablespoons grated coconut
- 1 cup coconut milk plus 1-2 Tbsp more, if needed
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Stir the dry ingredients together (flours, baking powder, salt, sugar, coconut) in a medium bowl.
- Whisk the wet ingredients (milk, eggs, vanilla) in a separate small bowl or measuring pitcher.
- Add the milk and egg mix to the flour bowl and whisk until well combined.
- Begin heating a 10-12-inch non-stick or cast iron skillet over medium heat.
- Let the batter sit a minute or two. If it looks really thick add another tablespoon of milk.
- Add some coconut oil or butter to the skillet.
- Once you see tiny bubbles form in the pan, dollop the batter onto the skillet (Each one is about 2-3 tablespoons of batter.)
- Let the cakes cook until you see tiny bubbles form and the sides begin to look cooked. You should be able to get a spatula under it (about 30-60 seconds).
- Flip and cook the other side (20-30 seconds).
- Repeat above steps with the remaining batter.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Tammy
These are heaven in a pancake!!! You are a culinary angel!
Sammi
Girl, these are the bomb.com!! My kids and I loved them!!! Thanks for always providing such amazingly healthy recipes!
Lauren
Oh my gosh, you are the sweetest girl ever, thank you for trying and sharing them Sammi! xo
Jd
They look great. Can I swap brown rice with white rice flour?
Lauren
That should work fine!
Liz
Lauren, do you use canned coconut milk for this or the shelf-stable kind in a carton?