Coconut Milk Pancakes Recipe Vegan and Fluffy Delight

Looking for a delicious, fluffy, and dairy-free pancake recipe that’s perfect for breakfast, brunch, or anytime you crave a comforting treat? These coconut milk pancakes are a vegan-friendly delight that combine the creamy richness of coconut milk with light, airy textures to satisfy your pancake cravings without any animal products.

Whether you’re vegan, lactose-intolerant, or simply want to try a wholesome alternative, this recipe is incredibly easy to whip up and uses simple ingredients you probably already have in your pantry.

The natural sweetness and subtle tropical flavor from the coconut milk give these pancakes a unique twist that pairs beautifully with fresh fruit, maple syrup, or nut butters. Plus, they’re gluten-free adaptable and come together quickly, making them a fantastic choice for busy mornings or lazy weekends alike.

Read on to discover why this recipe will become your new go-to pancake fix!

Why You’ll Love This Recipe

These coconut milk pancakes are a game-changer in the world of vegan baking. Here’s why:

• Rich and Creamy Flavor: The coconut milk adds a subtle sweetness and richness without overpowering the pancakes.
• Fluffy Texture: Thanks to the combination of baking powder and vinegar, these pancakes rise beautifully and stay light and tender.
• Simple Ingredients: You don’t need any fancy vegan substitutes—just pantry staples and a can of coconut milk.
• Versatile: Easily customize with add-ins like blueberries, chocolate chips, or nuts.
• Healthy and Vegan: No dairy, eggs, or refined sugars, just pure plant-based goodness.

If you love exploring other vegan-friendly recipes, be sure to check out our Thelma Sanders Squash Recipe and Personalized Recipe Book Stand for meal inspiration.

Ingredients

• 1 cup all-purpose flour (or gluten-free flour blend for GF option)
• 2 tbsp coconut sugar (or brown sugar)
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup canned coconut milk (full fat for best texture)
• 1 tbsp apple cider vinegar (or white vinegar)
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil (plus extra for cooking)

Equipment

• Mixing bowls
• Measuring cups and spoons
• Whisk or fork
• Non-stick skillet or griddle
• Spatula
• Cooling rack or plate

Instructions

1. Prepare the coconut milk mixture: In a small bowl, combine the coconut milk and apple cider vinegar. Stir gently and let it sit for 5 minutes. This creates a vegan “buttermilk” that will help the pancakes rise and become fluffy.
2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, coconut sugar, baking powder, and salt until evenly combined.
3. Combine wet ingredients: Add the vanilla extract and melted coconut oil to the coconut milk mixture.
4. Make the batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spoon until just combined. Be careful not to overmix—the batter should have some lumps. Let the batter rest for 5 minutes to thicken slightly.
5. Heat the skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil.
6. Cook the pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook for another 2 minutes or until golden brown and cooked through.
7. Repeat: Continue with the remaining batter, greasing the skillet as needed.
8. Serve warm: Transfer cooked pancakes to a plate or cooling rack and serve immediately with your favorite toppings.

Tips & Variations

For extra fluffy pancakes, avoid overmixing the batter and allow it to rest before cooking.

• Make it gluten-free: Swap the all-purpose flour for a gluten-free baking blend and ensure your baking powder is GF.
• Add fruit: Fold fresh blueberries, sliced bananas, or chopped strawberries into the batter before cooking.
• Spice it up: Add 1/2 tsp cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor.
• Chocolate chip pancakes: Sprinkle vegan chocolate chips onto the batter once poured on the skillet for a decadent twist.
• Use alternative plant milks: While coconut milk is preferred for richness, almond or oat milk can be used in a pinch.

Nutrition Facts

Serving Suggestions

These coconut milk pancakes are incredibly versatile and pair beautifully with a variety of toppings and sides. Here are some of our favorite serving ideas:

• Classic: Drizzle with pure maple syrup and a pat of vegan butter.
• Fresh fruit: Top with sliced bananas, berries, or mango chunks for a tropical touch.
• Nut butter: Spread almond or peanut butter over the warm pancakes for extra protein and flavor.
• Vegan yogurt: Add a dollop of coconut or soy yogurt and a sprinkle of granola for a parfait-style breakfast.
• Savory twist: Serve with sautéed mushrooms or avocado slices for a balanced brunch.

For more unique vegan breakfast ideas, check out our Pecan Crackers Recipe or the indulgent yet vegan Peanut Butter Gelato Recipe.

Conclusion

Whether you’re new to vegan cooking or a seasoned plant-based foodie, these coconut milk pancakes offer a delicious and satisfying way to start your day. Their light, fluffy texture combined with the richness of coconut milk makes them a standout recipe that’s easy to customize and perfect for any occasion.

Plus, they’re free from eggs and dairy, making them accessible for a variety of dietary needs without sacrificing taste or texture.

So next time you want a comforting breakfast or a quick snack, give this recipe a try—you might just find your new favorite pancake! Don’t forget to explore other creative dishes on our site, like the savory Bariatric Meatloaf Recipe or the tangy Pickled Cherry Pepper Recipe, to expand your culinary repertoire.

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