• 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

Nothing compares to pancakes made from scratch, and Coconut Milk makes these dairy free pancakes extra delicious. Taste the difference.


  • 6 minutes to assemble mix


  • 16-4 inch pancakes


  1. Sift flour, sugar, baking powder, and salt into large bowl.
  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.
  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.

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