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–+ servings
A stack of pancakes topped with blueberries.

Coconut Milk Pancakes with Rye Flour

Heather Smoke
Light and fluffy pancakes made with rye flour, coconut oil, and coconut milk.

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5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings12 pancakes

Equipment

  • Griddle

Ingredients
 

  • 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

Instructions
 

  • 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.

Notes

  • 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.
Keyword Breakfast, Coconut Milk, Pancakes, Rye
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