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Coconut Milk Rice Pancakes
Easy coconut milk rice pancakes—gluten-free, dairy-free, ready in ~25 minutes. Simple batter, light texture, and quick tips.
Why this recipe works
A simple, gluten-free pancake made from rice flour and coconut milk. Suited for cooks who want a dairy-free, mildly sweet breakfast or snack with a light, tender texture.
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Key takeaways
Rice flour + coconut milk make a naturally gluten-free batter.
Resting the batter hydrates flour for smoother pancakes.
Cook on medium heat until bubbles form, then flip once.
Recipe guide
A simple, gluten-free pancake made from rice flour and coconut milk. Suited for cooks who want a dairy-free, mildly sweet breakfast or snack with a light, tender texture.
Quick, dairy-free pancakes using only rice flour, coconut milk, and coconut oil.
- Rice flour + coconut milk make a naturally gluten-free batter.
- Resting the batter hydrates flour for smoother pancakes.
- Cook on medium heat until bubbles form, then flip once.
Ingredients
Makes about 8–10 small pancakes: 1 cup rice flour, 2 tbsp sugar, 1 cup coconut milk, 2 tbsp melted coconut oil, pinch of salt (optional). Adjust coconut milk or water to reach a pourable batter.
Method
Whisk rice flour and sugar. Gradually add coconut milk while stirring until smooth; add water if too thick. Stir in melted coconut oil and rest 5–10 minutes. Heat a lightly oiled nonstick skillet over medium. Pour small portions, cook until bubbles appear and edges set, flip and cook until golden. Keep warm and repeat.
Tips & Variations
For thinner pancakes add 1–2 tbsp water. Add vanilla or cinnamon for flavor; fold in mashed banana or grated coconut for texture. To make vegan 'eggs', no extra binder is needed—resting improves cohesion. Cook on moderate heat to avoid burning.
Ingredients
- 1 cup Rice flour
- 2 tbsp Sugar
- 1 cup Coconut milk
- 2 tbsp Coconut oil
Instructions
- Combine rice flour and sugar in a bowl and whisk to blend.
- Gradually pour in coconut milk while stirring until a smooth, pourable batter forms; adjust thickness with a little water if too thick.
- Stir in melted coconut oil until evenly incorporated.
- Let the batter rest 5–10 minutes to hydrate the flour.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with a little coconut oil.
- Spoon or pour small portions of batter onto the hot surface to form pancakes.
- Cook until bubbles appear on the surface and edges look set, then flip and cook the other side until golden.
- Transfer cooked pancakes to a plate and keep warm; repeat with remaining batter.
- Serve warm with desired toppings like extra coconut milk, fruit, or syrup.
FAQs
Are these pancakes gluten-free?
Yes, using pure rice flour keeps them gluten-free—confirm your flour is labeled gluten-free if needed.
How do I store leftovers?
Cool, stack with parchment between layers, refrigerate up to 3 days or freeze for 1 month; reheat in a skillet or toaster.
Can I swap rice flour for another flour?
Substituting wheat will change texture and gluten content; for similar results try a 1:1 mix of sorghum or tapioca with rice flour, adjusting liquid as needed.