Milk-Free Fluffy Pancakes

Name: Milk-Free Fluffy Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: ¾ cup coconut milk; 2 tablespoons white vinegar; 1 cup all-purpose flour; 2 tablespoons white sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 egg; 2 tablespoons butter, melted; cooking spray

Rating: 4.82 stars

22 Ratings
19 Reviews
6 Photos

Tall, fluffy pancakes are delicious served with butter and syrup or topped with strawberries and whipped cream for a real treat.

By Absheres

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Recipe Summary

prep:

10 mins

cook:

10 mins

additional:

5 mins

total:

25 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

Stir coconut milk and vinegar together in a bowl; set aside until the coconut milk tastes sour, about 5 minutes.

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Step 2

Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
Step 3

Beat egg and melted butter into the coconut milk mixture; pour into the flour mixture and whisk together until no lumps remain in the batter.
Step 4

Prepare a large skillet with cooking spray and place over medium heat.
Step 5

Ladle batter into the skillet 1/4 cup at a time; cook until bubbles appear on the top of the pancake, about 5 minutes. Flip the pancake and continue cooking until the bottom is browned and the center is cooked through, 2 to 3 minutes more.

Nutrition Facts

Per Serving:

291 calories; protein 5.7g 11% DV; carbohydrates 31.7g 10% DV; fat 16.3g 25% DV; cholesterol 61.8mg 21% DV; sodium 635.4mg 25% DV. Full Nutrition

Reviews (19)

Most helpful positive review

lfillion

01/19/2015

Very good. I used Almond milk instead of coconut and added 1 teaspoon of vanilla. I will make them again. Read More

Helpful

(4)

Most helpful critical review

emanda

09/30/2018

not milk free if have butter but other than that looks good might have to try it Read More

22 Ratings

5 star values: 19
4 star values: 2
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

lfillion

01/19/2015

Very good. I used Almond milk instead of coconut and added 1 teaspoon of vanilla. I will make them again. Read More

Helpful

(4)

Alex A

03/08/2015

pretty good. I used whole wheat flour since it is a bit healthier and added a bit of vanilla as the other commenters suggested. they have a different taste than classic pancakes but they were really good. I'll make them again. Read More

Helpful

(3)

lsb56923

02/06/2016

Yes Lord!! Okay so first off my daughter and I have recently discovered that we are both gluten AND dairy intolerant. We've been trying to find recipies that can be tailored to our diet. This recipie exceeding surpassed our expectations! We switched the all-purpose flour for Pillsburry's multi-purpose gluten free flour and the melted butter with melted coconut oil. This tasted so completely like actual pancakes if my daughter hadn't have made theses herself I simply wouldn't have believed it! In fact I'm pretty sure I can feed it to the rest of my "normal" eating family and they wouldn't be any the wiser. We thought this was HUGE to share! Will be making these again and thank you so so much for this awesome recipie!! Read More

Helpful

(3)

Carolina Strezishar

03/31/2015

its a great recipe. I added the vanilla extract as others suggested and it turned out delicious. it has a little coconut taste to it which I like this pancakes are very fluffy and yummy! can be easily a non-dairy recipe if you eliminate the butter and substitute it for the coconut milk. Read More

Helpful

(2)

tatiana john

05/27/2015

it was amazing Read More

Helpful

(1)

tom

09/28/2014

This was basically the same as the recipe we found on Allrecipes using milk and vinegar which we've enjoyed for several years. One of our children is trying to go milk-free so I made this without telling anyone and they actually commented on how good they were! I used margarine instead of butter added 1 tsp vanilla and some frozen blueberries - awesome! Thanks. Read More

Helpful

(1)

Kathy M.

11/11/2018

Rave reviews from the family. The coconut milk does not add a coconut flavour but gives them a lovely light and fluffy texture. Read More

Helpful

(1)

frostylocks

01/14/2015

this was quite tasty especially compared to plain pancakes. would make again for sure Read More

Helpful

(1)

texasjeep

11/24/2017

This recipe is fool proof. I have made it with flax egg substitute I have used the canned coconut milk just the thick that rises to the top and mixed the milk. Wonderful very fluffy pancakes. They are good with syrup or just peanut butter. 1 recipe makes 6 or 7 thick pancakes. Perfect breakfast with everything already in the pantry. Read More

emanda

09/30/2018

not milk free if have butter but other than that looks good might have to try it Read More

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Nutritional Information

Milk-Free Fluffy Pancakes

Servings Per Recipe: 4
Calories: 291

% Daily Value *

protein: 11 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 25 %

saturated fat: 61 %

cholesterol: 21 %

vitamin a iu: 5 %

niacin equivalents: 25 %

vitamin b6: 3 %

vitamin c: 1 %

folate: 17 %

calcium: 9 %

iron: 18 %

magnesium: 10 %

potassium: 4 %

sodium: 25 %

thiamin: 26 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.