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Coconut Rice Pancakes

Prep 10 min Cook 15 min Difficulty 1/5

Easy coconut rice pancakes: gluten-free, dairy-free, ready in ~25 minutes with rice flour, coconut milk, and coconut oil.

Why this recipe works

Coconut Rice Pancakes are a simple, gluten-free pancake made with rice flour and coconut milk. They suit anyone looking for a light, dairy-free breakfast or snack and require minimal equipment.

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Key takeaways

Quick to make: about 25 minutes total.
Dairy-free and naturally mild coconut flavor.
Adjust batter thickness for thin or fluffy pancakes.

Recipe guide

Coconut Rice Pancakes are a simple, gluten-free pancake made with rice flour and coconut milk. They suit anyone looking for a light, dairy-free breakfast or snack and require minimal equipment.

A quick, dairy-free pancake you can make with pantry staples.

  • Quick to make: about 25 minutes total.
  • Dairy-free and naturally mild coconut flavor.
  • Adjust batter thickness for thin or fluffy pancakes.

Ingredients

• 1 cup rice flour • 2 tbsp sugar (adjust to taste) • 1 cup coconut milk • 2 tbsp melted coconut oil (+ extra for cooking) • Pinch of salt (optional) Notes: For thinner pancakes add 1–2 tbsp water; for thicker batter reduce water.

Method

1. Whisk rice flour, sugar, and salt in a bowl. 2. Gradually stir in coconut milk until smooth and pourable; add a little water if too thick. 3. Stir in melted coconut oil and rest batter 10 minutes. 4. Heat a nonstick skillet over medium and brush with coconut oil. Pour a small ladleful, spread slightly, cook 2–3 minutes until bubbles form, flip and cook 1–2 minutes more. 5. Keep warm and repeat, adding oil as needed.

Serving & Storage

Serve warm with fruit, syrup, yogurt, or extra coconut. Leftover pancakes refrigerate in an airtight container for 2–3 days; reheat in a skillet or toaster. Batter is best used within 1 hour of resting.

Ingredients

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

Instructions

  1. Combine rice flour and sugar in a bowl and whisk to blend.
  2. Gradually pour in coconut milk while stirring until a smooth, pourable batter forms; adjust thickness with a little water if needed.
  3. Stir in melted coconut oil until incorporated and let batter rest 10 minutes.
  4. Heat a nonstick skillet or griddle over medium heat and brush lightly with coconut oil.
  5. Pour a small ladleful of batter onto the hot surface, spreading slightly to form a pancake.
  6. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  7. Flip carefully and cook the other side until golden, about 1–2 minutes more.
  8. Transfer to a plate and keep warm while you cook remaining batter, adding more oil as needed.
  9. Serve warm with toppings of choice (fruit, syrup, or extra coconut).

FAQs

Can I substitute another flour? You can try tapioca or a gluten-free blend, but texture will change—adjust liquid accordingly.
How to make them fluffier? Use a slightly thicker batter and cook on slightly lower heat so they rise before browning.
Can I make the batter ahead? You can mix batter and refrigerate up to 24 hours, but stir well and thin with a little coconut milk or water before cooking.