From the kitchen
Fluffy Coconut Milk Pancakes
High-fat coconut milk creates a beautifully rich batter that yields a tender, almost custardy breakfast cake.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 tbsp Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/4 cups Canned Coconut Milk, well shaken
- 1 large Egg
- 2 tbsp Melted Coconut Oil
- 1/2 tsp Vanilla Extract
Method
- Whisk the flour, sugar, baking powder, and salt together in a large bowl.
- In a separate bowl, whisk the coconut milk, egg, melted coconut oil, and vanilla.
- Pour the wet ingredients into the dry and stir just until combined — small lumps are fine.
- Heat a lightly greased griddle over medium heat and pour 1/4-cup portions of batter.
- Cook until bubbles form on the surface, 2 to 3 minutes, then flip and cook 1 to 2 minutes more until golden.
Kitchen note
This batter is noticeably richer than a dairy-milk version thanks to coconut milk's fat content — resist adding extra oil to the pan, since the batter itself carries enough fat to prevent sticking.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.