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Pancakes

Nothing compares to pancakes made from scratch, and Coconut Milk makes these dairy free pancakes extra delicious. Taste the difference.
TIME
6 minutes to assemble mix
YIELD
16-4 inch pancakes
INGREDIENTS
1 3/4 cups all-purpose flour*
3 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
1-13.5 oz can Andre Prost Coconut Milk, regular or lite (found in the baking section)
2 eggs
1/4 cup water or seltzer water**
1/4 cup almond or safflower oil
*1/2 cup almond meal/flour can be substituted for 1/2 cup all-purpose flour
DIRECTIONS
Step 1
Sift flour, sugar, baking powder, and salt into large bowl.
Step 2
Beat Coconut Milk, eggs, oil and water until well mixed. Make well in middle of flour mixture and pour in liquid ingredients. Mix until combined.
Step 3
Pour a full 1/4 cup batter onto lightly greased and preheated (375°F) griddle. Cook until small bubbles appear across top. Flip pancake over and cook until golden.
TEST KITCHEN TIP
**Using seltzer water in place of plain water is a restaurant trick for extra fluffy pancakes.

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