Lately I’ve been developing so many new pancake recipes. I have a favorite standby recipe, my Classic Fluffy Pancakes, that I make often. But for something a little different, I wanted to use some of my organic rye flour from King Arthur Baking in a batch of pancakes. Today’s Coconut Milk Pancakes are light and fluffy, with a subtle coconut flavor from both coconut oil and coconut milk in the batter. My boys couldn’t get enough of them. These pancakes also happen to be dairy free, and are easy to make vegan by substituting a vegan egg replacement for the egg.
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- Flour. I used both all-purpose flour and rye flour, which has a slightly nutty flavor and hearty texture, similar to whole wheat flour. It was delicious in these pancakes. You can certainly just use all-purpose flour, as well, or even something like a spelt flour.
- Baking Powder. Leavens the pancakes, making them light and fluffy.
- Sugar. A little granulated sugar in the pancakes is all you need, since most people add more sweet toppings, like fruit, honey and maple syrup.
- Coconut Oil. The coconut oil replaces the melted butter that I would usually add to my pancake batter, adding fat and richness.
- Vanilla Extract. Flavor.
- Egg. The egg adds protein and fat, and provides structure to hold the bubbles and help the pancakes rise. To make these pancakes vegan, try substituting with a vegan egg replacement.
- Coconut Milk. Choose a full-fat, unsweetened canned coconut milk. the fat will add richness and flavor to the pancakes. I prefer Thai Kitchen and Choakoh coconut milks.
- Spices. Although I didn’t add any spices, they would be wonderful in these coconut milk pancakes. A pinch (1/8 – 1/4 teaspoon) of cinnamon, nutmeg, cardamom or allspice would all be great.)
Sift the Dry Ingredients.
First, sift together the rye flour, all-purpose flour, baking powder, sugar and spices (if using any).
Whisk in the Liquid Ingredients.
To the dry ingredients, add the melted coconut oil, egg, vanilla and coconut milk. The coconut milk should be room temperature. Whisk briefly, just to combine, then let rest for 4-5 minutes while you heat the griddle.
Preheat the Griddle & Cook.
I recommend a moderate temperature for cooking these coconut milk pancakes. So set the temperature to between 300-325. My griddle is non-stick, so I don’t use anything to grease it. But if you need to, use a little butter or non-stick baking spray to grease your griddle.
Once the griddle is hot, spoon the batter onto the griddle using a 1/4 cup measuring cup (for small pancakes) or a 1/2 cup measuring cup for large pancakes. Cook on one side until golden brown and bubbles are rising to the surface. Then flip and cook the other side until cooked through.
What to Serve with Coconut Milk Pancakes.
I like classic toppings, like butter, pure maple syrup and blueberries. If you want to make them extra special, make some vegan coconut whip from coconut cream and garnish with a little freshly grated nutmeg.
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Coconut Milk Pancakes with Rye Flour
- 1 cup rye flour (or all-purpose flour), spooned and leveled
- 1 cup all-purpose flour, spooned and leveled
- 1 tbsp baking powder
- ¼ cup granulated sugar
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 large egg
- 1 can (15 oz) full-fat, unsweetened coconut milk
- In a bowl, sift together the flours, baking powder and sugar.
- Add the coconut oil, vanilla, egg, and coconut milk, and whisk briefly to combine.
- Preheat a nonstick griddle to a moderate heat, about 325 F.
- Use a 1/4 cup measuring cup to portion the batter onto the griddle. Cook on one side until browned underneath, and bubbles are coming to the surface. Don't flip the pancakes until you can do so easily.
- Flip the pancakes, and cook on the other side until cooked through.
- Serve warm, with butter and maple syrup.
- This recipe yields 12 small pancakes (1/4 cup batter each), or 6 large pancakes (1/2 cup batter each).
- You can keep the cooked pancakes warm in a 200-degree oven, while you finish cooking the rest.
- Leftover pancakes can be frozen, then toasted later for a quick breakfast.