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Coconut Milk Rice Pancakes

Prep 10 min Cook 15 min Difficulty 2/5

Quick gluten-free coconut milk rice pancakes—simple ingredients, 25 minutes, dairy-free and tender. Perfect for breakfast or a light dessert.

Why this recipe works

Coconut Milk Rice Pancakes are light, slightly sweet pancakes made with rice flour and coconut milk—gluten-free and quick to make. Suited for breakfast, dairy-free diets, or anyone wanting a gentle, tender pancake.

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Key takeaways

Gluten-free, dairy-free pancake batter in one bowl
Ready in about 25 minutes with simple ingredients
Easy to adapt for sweet or savory toppings

Recipe guide

Coconut Milk Rice Pancakes are light, slightly sweet pancakes made with rice flour and coconut milk—gluten-free and quick to make. Suited for breakfast, dairy-free diets, or anyone wanting a gentle, tender pancake.

Make tender, gluten-free pancakes with just four pantry ingredients.

  • Gluten-free, dairy-free pancake batter in one bowl
  • Ready in about 25 minutes with simple ingredients
  • Easy to adapt for sweet or savory toppings

Ingredients & Yield

Makes about 8 small pancakes. Ingredients: 1 cup rice flour, 2 tbsp sugar, 1 cup coconut milk, 2 tbsp coconut oil (plus extra for the pan).

Step-by-step Instructions

1. Whisk rice flour and sugar in a bowl. 2. Stir in coconut milk until smooth; let rest 5 minutes to hydrate. 3. Melt 2 tbsp coconut oil and fold into batter. 4. Heat a nonstick skillet over medium, brush with oil. 5. Pour 2-3 tbsp batter per pancake; cook 2–3 minutes until bubbles form and edges set. 6. Flip and cook 1–2 minutes more until golden. Keep warm and repeat.

Tips, Variations & Serving

If batter is too thick, add a tablespoon of water or coconut milk. For fluffier pancakes, let batter rest 10–15 minutes. Serve with fruit, syrup, toasted coconut, or a pinch of salt and chopped herbs for savory.

Ingredients

  • 1 cup Rice flour
  • 2 tbsp Sugar
  • 1 cup Coconut milk
  • 2 tbsp Coconut oil

Instructions

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FAQs

Can I use another flour instead of rice flour? You can substitute with gluten-free all-purpose flour 1:1; wheat flour will also work but changes texture.
How do I store leftovers? Refrigerate in an airtight container for up to 2 days; reheat gently in a skillet or toaster.
Can I make the batter ahead? Yes—store batter in the fridge up to 24 hours. Stir before cooking and add a splash of coconut milk if it thickens.