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Coconut Milk Rice Flour Pancakes

Prep 10 min Cook 15 min Difficulty 2/5

Easy gluten-free coconut milk rice flour pancakes—dairy-free, quick, and ready in about 25 minutes.

Why this recipe works

Coconut Milk Rice Flour Pancakes are a simple, gluten-free breakfast made with rice flour, coconut milk, and coconut oil. They suit anyone seeking a light, dairy-free pancake that's quick to make and easy to adjust.

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Key takeaways

Gluten-free, dairy-free pancakes in ~25 minutes
Batter should be slightly pourable; rest 5–10 minutes
Cook over medium heat and use a nonstick skillet

Recipe guide

Coconut Milk Rice Flour Pancakes are a simple, gluten-free breakfast made with rice flour, coconut milk, and coconut oil. They suit anyone seeking a light, dairy-free pancake that's quick to make and easy to adjust.

Quick, gluten-free pancakes that use pantry staples and take about 25 minutes total.

  • Gluten-free, dairy-free pancakes in ~25 minutes
  • Batter should be slightly pourable; rest 5–10 minutes
  • Cook over medium heat and use a nonstick skillet

Ingredients

Makes ~8 small pancakes: 1 cup rice flour, 2 tbsp sugar, 1 cup coconut milk, 2 tbsp coconut oil (melted) plus extra for cooking, pinch of salt (optional).

Method

Whisk rice flour and sugar until combined. Stir in coconut milk and 1 tbsp melted coconut oil until smooth and slightly pourable; adjust with more milk or flour if needed. Let batter rest 5–10 minutes to hydrate. Heat a nonstick skillet over medium and brush with coconut oil. Pour 2–3 tbsp batter per pancake, spread lightly, cook 2–3 minutes until edges set and bubbles form, flip and cook 1–2 minutes more. Repeat and keep warm.

Tips & Serving

If batter is too thick add 1–2 tsp coconut milk at a time. For thinner, spread batter more on the skillet. Serve warm with fresh fruit, maple syrup, or a dollop of coconut yogurt.

Ingredients

  • 1 cup rice flour
  • 2 tbsp sugar
  • 1 cup coconut milk
  • 2 tbsp coconut oil

Instructions

  1. Whisk rice flour and sugar in a bowl until combined
  2. Stir in coconut milk and 1 tablespoon melted coconut oil until smooth and slightly pourable; add more milk or flour to adjust consistency
  3. Let batter rest 5–10 minutes to hydrate the flour
  4. Heat a nonstick skillet over medium heat and brush with remaining coconut oil
  5. Pour 2–3 tablespoons batter per pancake onto the skillet and spread lightly
  6. Cook until edges set and bubbles form on top, about 2–3 minutes
  7. Flip and cook the other side until golden, about 1–2 minutes
  8. Transfer pancakes to a plate and repeat with remaining batter
  9. Serve warm with desired toppings

FAQs

Can I use a different flour? You can substitute part rice flour with tapioca or oat flour, but adjust liquid since absorbency differs.
How do I store leftovers? Cool completely, stack with parchment between, refrigerate up to 3 days or freeze for 1 month; reheat in a toaster or skillet.
Can I make them less sweet? Yes—reduce or omit the sugar and rely on sweet toppings instead.