Name: Coconut Milk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 2 cups all purpose | plain flour (240 grams); 1/4 cup white sugar (50 grams); 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

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These coconut milk pancakes are light and fluffy with a slight coconut flavor. They are also completely dairy free. Serve with coconut syrup to enhance the tropical flavor.

These coconut milk pancakes have a nice coconut flavor that would go great with coconut syrup.

They are inspired by my dairy free pancakes but use coconut milk for a different flavor.

If you love chocolate, you will probably like my Dairy Free Chocolate Chip Pancakes.

You may also like my Almond Milk Pancakes or my Oat Milk Pancakes.

GLUTEN FREE OPTION

Substitute all-purpose gluten-free flour in place of all-purpose regular flour cup for cup to make gluten free dairy free pancakes.

Or you can use Oat flour to make oat flour pancakes.

Substitute 1 cup of all-purpose flour for 1 ⅓ cup oat flour. To make 1 cup of oat flour, blend 1 ¼ cups of oats in a food processor until finely ground.

Note: oats must be marked gluten-free because they can get cross-contaminated in the factory.

Eggless Option

For an eggless pancakes, replace each egg with ¼ cup of water.

Or, try my dairy free egg free pancakes.

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Yield: 8 pancakes