Coconut Pancakes

These are so good hot or cold for breakfast, brunch or dessert.


  • 2/3 cup unbleached white flour, sifted
  • 4 tbls rice flour
  • 3 tbls sugar
  • 2/3 cup dried, unsweetened coconut
  • 1 teas baking powder
  • 1 egg
  • 1/2 cup coconut milk
  • 1/2 cup coconut water from the can of coconut milk
  • 1/2 cup almond milk


  1. Put dry ingredients into a bowl.
  2. Put wet ingredients into another bowl.
  3. Add dry ingredients to wet ingredients.  Check the consistency.  You want something that you can ladel onto a hot pan or griddle, not too thick-not too thin.   Adjust with more flour or more almond milk if need be.

Since consistency of coconut milk varies by brand you may or may not have the coconut water in the coconut milk can.  If not you can use more almond milk or water.  The original recipe from an Indian cookbook called for cow’s milk.


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