Coconut milk pancakes are prepared without dairy, soft and tasty, they are ideal for a hearty breakfast. Accompanied by jams and fresh fruit or chocolate cream. They can be prepared in the morning or the night before and left to rest in the fridge overnight. I prefer the latter, both because it is more convenient to have them ready to cook in the fridge, and because having tried both ways, I noticed that with overnight rest, the pancake is softer. Moreover, you will only need a spoon, a fork, and a bowl because no ingredient needs to be weighed.
Discover other pancake recipes:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Autumn, Winter
Ingredients
- 1 egg
- 2 tablespoons sugar (or erythritol)
- 5 tablespoons coconut milk (in can)
- 3 tablespoons all-purpose flour
- 1 pinch baking powder
- 1 teaspoon coconut oil
Tools
- 1 Spoon
- 1 Fork
- 1 Bowl
- 1 Pan
Steps
Break the egg into the bowl and add the sugar. Beat well for 2 minutes and add the coconut milk. Add the flour with the baking powder and mix.
Grease a pan or griddle with a little coconut oil. Dry with a paper towel and preheat.
Pour a ladle of batter to form a pancake. Continue with the remaining batter.
Cook for 2 minutes per side. Serve either cold or warm.
Tips
Sugar can be replaced with erythritol or omitted.
All-purpose flour can be replaced with oat flour by removing one tablespoon.
Chocolate chips can be added to the batter.
Chocolate chips can be added to the batter.
Chocolate chips can be added to the batter.
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