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This recipe for coconut milk pancakes is going to be one of your favorites. Made with just a few ingredients, these almond flour coconut milk pancakes are truly amazing.
What’s more, they’re nutritious and give you the chance to switch things up a bit if you’re tired of having pancakes made with regular milk, or you’ve just gone vegan or dairy free and you need a rich and creamy milk substitute for your pancakes!
There is a growing trend for using more nutritious ingredients in your cooking. These coconut milk pancakes made with almond flour fit right into that trend. It is made with all healthful ingredients, but with a few simple techniques, manages to retain the fluffiness everyone has come to expect from their pancakes.
This recipe can easily become a good choice for you if you plan to cut out cow’s milk and use coconut milk for your cooking needs moving forward.
Also, if you’re looking for more pancakes made without regular milk, check out my recipes for pancakes with almond milk, or my pancake recipe with condensed milk, these pancakes with oat milk, and these delicious evaporated milk pancakes here.
Now let’s get to cooking!
Basic ingredients needed
- Blanched almond flour, sifted – These pancakes are made with blanched almond flour because it is more nutritious than all-purpose flour, but also because it is one of the finer, more delicate gluten-free flour options. The almond flour needs to be sifted so the pancakes are fluffier.
- Full-fat coconut milk – It is important to use full-fat coconut milk in the can as it is thicker and richer than regular watered-down lite coconut milk.
- Eggs
- Sweetener of choice
- Vanilla extract
- Baking powder
- Oil spray
How to make coconut milk pancakes
Start by combining all the wet ingredients in a large bowl.
Then, in a separate bowl, sift the almond flour and baking powder, then add the sweetener, and mix.
Add the wet ingredients to the dry ingredients and combine until smooth.
Add some butter, or use some oil spray on a nonstick skillet with a lid and place it over medium-low heat.
When the skillet is hot, pour ⅙ of the pancake batter on it (which is about ¼ of a cup) and place the lid on. Cook for about 2 minutes or until bubbles starts to form, then flip the pancake over and cook for another minute.
Repeat this process until all six pancakes are cooked.
Then place the pancakes on a serving plate, drizzle with your favorite syrup or some butter and enjoy!
Variations
Swap out the almond flour: Instead of almond flour, use equal parts whole wheat flour and make some fluffy whole wheat pancakes with coconut milk instead. To do this, follow the same recipe instructions as shown in the recipe card below, but simply use 1 ¼ cup of whole wheat flour in place of the almond flour. Also, check out the other types of flour you can use for pancakes here.
Banana pancakes with coconut milk: If you want to add some fruit to your pancakes, ripe bananas are a great choice. To make ripe banana coconut milk pancakes, simply reduce the quantity of flour by half, and add ¾ cup of mashed ripe bananas to the pancake batter instead. Keep all the other ingredients the same and follow the same instructions in the recipe card below.
Storing and freezing pancakes with coconut milk
Store these pancakes like you would store any other pancakes. Simply place any leftovers in a tightly sealed container and place those in the fridge for up to 4 days.
Freeze the pancakes by simply placing them in a sealed freezer bag, then placing the freezer bag in the freezer for up to 2 months.
Want to full recipe for coconut milk pancakes? Check out the recipe card below!
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