Coconut Milk Pancakes Recipe

Coconut Milk Pancakes Recipe
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They’re best served with fresh fruit and coconut. They’re quick and easy to make, and they’re ideal for any brunch or breakfast!


  • 1 cup flour, all-purpose
  • 2 tablespoons powdered baking soda
  • 1 tablespoon of coconut oil
  • 2 tablespoons honey
  • 1 cup coconut milk from a can
  • 1 teaspoon vanilla extract
  • 1 big beaten egg
  • 3 tablespoons butter


  1. Preheat the skillet over low heat.
  2. Combine flour, baking powder, coconut oil, honey, coconut milk, vanilla, and egg in a small mixing bowl until just mixed. Don’t overmix the ingredients. Allow for 3-4 minutes of resting time.
  3. In a hot skillet, melt about 1/2 tbsp butter. After that, pour in 1/4-1/3 cup batter in stacks, allowing a few inches between each pile. Allow to simmer for 2-3 minutes, or until the tops of the pancakes in the skillet begin to bubble. Flip the pancake and cook for another 2 minutes, or until golden brown on the other side.
  4. Repeat with the remaining batter, adding 1/2 tbsp butter to the skillet after each set of pancakes has been cooked on both sides.
  5. Serve with chosen toppings while still heated. Shredded coconut is a delicious topping option.


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