Egg-Free Coconut Milk Pancakes
Soft, aromatic, vegan, and exotic! Egg-free coconut milk pancakes are great for anyone avoiding animal products or observing a fast. Coconut milk adds a special flavor and tenderness.
Updated : 03 March, 2026
Easy
About 30 min.
Ingredients
1 cup
Coconut milk
4 tablespoon
Wheat flour
1 tablespoon
Vegetable oil
1.5 tablespoon
Sugar
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make egg-free coconut milk pancakes? Prepare the ingredients. You can use store-bought coconut milk, or make your own from shredded coconut.
Step 2
Take a bowl and sift the flour into it. Here, sifting isn’t to make the pancakes fluffier - just to remove lumps and any debris. Add sugar and salt to the flour and mix.
Step 3
Pour in the coconut milk in a thin stream. I always prefer adding liquid to flour when making pancakes - this creates fewer lumps than adding flour to liquid. Whisk actively while pouring; this also helps the batter become smooth.
Step 4
Once all the flour is incorporated and the batter is smooth, add vegetable oil. Mix again and let the batter rest for 15-20 minutes. During this time gluten develops, which is important because the batter has no eggs - gluten helps the pancakes tear less.
Step 5
Heat a skillet - ideally a nonstick crepe pan. If you’re using a regular pan, grease it with a little oil before the first pancake so it’s easier to flip. With a nonstick pan, you don’t need to grease it. Pour a little batter onto the pan. I strongly recommend making these pancakes small - they’re very delicate and harder to flip. Smaller ones are easier to handle.
Step 6
Fry the pancakes over low heat until browned on both sides.
Step 7
Remove the finished pancakes and serve them hot with fruit, drizzled with honey or jam.
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