Gluten-Free Coconut Pancakes

Prep Time 15 minutes
Cook Time 20 minutes
Servings 10-12 pancakes
What's not to love about starting the weekend with a big stack of pancakes covered in maple syrup? To save time, the dry ingredients can be prepared beforehand and kept in a sealed container. In this recipe, the nut milk of your choice can be used to replace coconut milk, and the white rice and coconut flours can easily be replaced with a store-bought gluten-free flour.

How It's Made



  1. In a medium bowl, mix the coconut milk and the apple cider vinegar. Set aside for 5 minutes. 
  2. During that time, combine the dry ingredients in a large bowl. 
  3. After 5 minutes, add vanilla, maple syrup, and the melted coconut oil to the coconut milk and apple cider vinegar, and mix. 
  4. Combine the wet and dry ingredients. The mix may be thicker than other pancake mixes, but that's normal. If it seems much too thick, add 1 to 2 tablespoons of coconut or another nut milk to thin it out. 
  5. Heat a non-stick frying pan and add a bit of vegetable oil, ideally spreading it with a pastry brush. Add about 1/4 of the pancake batter and cook until bubbles start appearing on top (about 3 minutes). Flip the pancake and cook for about 2 minutes more. Remove the cooked pancake to a plate and repeat until the pancakes are all cooked.


Serve with homemade chocolate hazelnut spreadchia jam or pecan caramel.

Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.


Question Written By: Eodez
Is the coconut milk the canned version or the version that has the texture of milk and is sold like soy milk, almond milk. etc.? Thank you.