Learn . Laugh . Eat

Sweet Coconut Asian Pancakes

Prep: 5

Cook: 5

These gluten-free and vegan coconut pancakes are an excellent breakfast treat!

  • 500 ml coconut milk

  • 375 gr rice flour

  • 125 gr sugar

  • Pinch of salt

  • Oil/butter for baking

  • Put the coconut milk, rice flour and sugar into a mixing bowl, Add a pinch of salt and 500 ml of water and mix until you have a smooth batter.

  • Heat a non-stick frying pan to medium heat and brush lightly with coconut oil or butter

  • Make sure the pan is hot before adding the batter in, otherwise they will stick to the pan. Pour some of the mixture into the pan making small round pancakes.

  • When they begin to slightly bubble and lift up on the sides flip them over gently and cook until each side is lightly browned for 1-2 minutes

  • Continue until all batter is finished

  • Serve with a dusting of icing sugar and add your favourite fresh fruit topping on top!


  • 500 ml coconut milk

  • 375 gr rice flour

  • 125 gr sugar

  • Pinch of salt

  • Oil/butter for baking


  • Put the coconut milk, rice flour and sugar into a mixing bowl, Add a pinch of salt and 500 ml of water and mix until you have a smooth batter.

  • Heat a non-stick frying pan to medium heat and brush lightly with coconut oil or butter

  • Make sure the pan is hot before adding the batter in, otherwise they will stick to the pan. Pour some of the mixture into the pan making small round pancakes.

  • When they begin to slightly bubble and lift up on the sides flip them over gently and cook until each side is lightly browned for 1-2 minutes

  • Continue until all batter is finished

  • Serve with a dusting of icing sugar and add your favourite fresh fruit topping on top!

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