Best Yummy Coconut Milk Pancakes Recipes

COCONUT MILK PANCAKES

Coconut Milk Pancakes image

These these coconut milk pancakes are lightly, fluffy, and so good you won't notice that they are dairy free.

Provided by The Taste of Kosher

Time 25m

Number Of Ingredients 9

Ingredients

2 cups all purpose \| plain flour
1/4 cup white sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups coconut milk
1 egg
3 tablespoons oil
2 teaspoons vanilla

Steps:

In a mixing bowl add flour, sugar, baking powder, baking soda, and salt. Whisk together.
Add coconut milk, egg, oil, and vanilla. Mix to combine.
Using a ladle pour the batter into a hot frying pan or griddle pan.
Cook until you see the sides stiffening and small bubbles forming on them. Flip and cook for another minute or so, until the pancake has lightly browned.
Repeat with the rest of the batter.

Nutrition Facts : Calories 281 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 430 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

COCONUT MILK PANCAKES

Coconut Milk Pancakes image

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.

Provided by Carrie Forrest, MPH in Nutrition

Categories Breakfast

Time 30m

Yield 3

Number Of Ingredients 7

Ingredients

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
¼ 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

Steps:

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.

Nutrition Facts : Calories 390 calories, Sugar 8.3 g, Sodium 235.7 mg, Fat 23.2 g, SaturatedFat 18.7 g, TransFat 0 g, Carbohydrate 43.1 g, Fiber 4.4 g, Protein 8.9 g, Cholesterol 62 mg