Breakfast & Brunchcleaneatingkitchen5.0
Coconut Milk Pancakes (Dairy-Free Recipe)
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.
👥 3 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- skillet
- measuring cup
📝 Preparation Steps
1
In a large mixing bowl, combine the flour, baking powder, and sea salt. Stir to combine.
baking powder2 teaspoon
2
In a medium mixing bowl, combine the coconut milk, egg, coconut oil, and maple syrup. Stir to combine.
egg, beaten1coconut oil, melted1 tablespoonmaple syrup, plus extra for topping2 tablespoons
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.
maple syrup, plus extra for topping2 tablespoons
Nutrition Facts
calories
390 calories
fat Content
23.2 g
serving Size
1/3 of recipe
fiber Content
4.4 g
sugar Content
8.3 g
sodium Content
235.7 mg
protein Content
8.9 g
trans Fat Content
0 g
cholesterol Content
62 mg
carbohydrate Content
43.1 g
saturated Fat Content
18.7 g
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