Breakfast

Coconut Milk Pancakes: Easy, Dairy-Free Breakfast with Banana

Name: Coconut Milk Pancakes: Easy, Dairy-Free Breakfast with Banana
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Ingredients: 120g plain flour; Pinch of salt; 2 eggs; 300ml AmourCoco low-fat coconut milk; 1 tbsp coconut oil, melted (plus extra for the pan); 2 ripe bananas, sliced; Maple syrup or honey, to serve; Toasted coconut flakes and lime wedges, to serve (optional)

Thin, golden pancakes are one of the quickest breakfasts you can make, and swapping the usual milk for coconut milk gives them a soft, lightly sweet flavour without any dairy. AmourCoco low-fat coconut milk keeps the batter light and pourable, so the pancakes come out delicate rather than heavy. Top them with fresh banana and you’ve got a simple breakfast the whole family will eat.

5 minPrep
15 minCook
8Serves

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Made with AmourCoco

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The AmourCoco cupboard staples in this recipe.

Low Fat Coconut Milk — Pack of 6 400ml tins · £14.29

Ingredients

Serves 8

120g plain flour
Pinch of salt
2 eggs
300ml AmourCoco low-fat coconut milk
1 tbsp coconut oil, melted (plus extra for the pan)
2 ripe bananas, sliced
Maple syrup or honey, to serve
Toasted coconut flakes and lime wedges, to serve (optional)

Allergens: check each ingredient’s label.

Method

Step 1
Make the Batter
Sift the flour and salt into a large bowl and make a well in the middle. Crack in the eggs, add a splash of the coconut milk, and whisk, gradually drawing in the flour. Pour in the rest of the coconut milk a little at a time, whisking until smooth, then stir in the melted coconut oil.
💡 Pro Tip: Coconut milk separates as it stands, so shake it well before measuring. This keeps the batter even.
Step 2
Rest the Batter
Leave the batter to rest for 15 minutes. This lets the flour hydrate fully, which gives a smoother pancake that’s less likely to tear.
Step 3
Heat the Pan
Heat a non-stick frying pan over medium-high heat and brush it lightly with coconut oil.
Step 4
Cook the Pancakes
Pour in about 3 tablespoons of batter and tilt the pan to spread it thinly. Cook for 1 to 1½ minutes, until the edges lift and the underside is golden, then flip and cook for another 30 to 45 seconds. Repeat with the remaining batter, oiling the pan lightly between pancakes.
Step 5
Keep Warm
Stack the finished pancakes on a plate, covered loosely with foil or a clean tea towel, while you cook the rest.
Step 6
Fill and Serve
Top each pancake with sliced banana, fold or roll, and finish with a drizzle of maple syrup, a scatter of toasted coconut flakes, and a squeeze of lime if you like.

Dairy-free | Kid-friendly

Serving Suggestions

For a richer breakfast, serve with fresh berries or a spoonful of nut butter alongside the banana. For a sweeter version, mash the banana and spread it over the pancake before rolling. Leftover pancakes keep well in the fridge for a day or two and reheat in a dry pan in under a minute.

Why You'll Love This

Ready in about 20 minutes with simple ingredients. Naturally dairy-free without losing any softness. AmourCoco’s low-fat coconut milk keeps the batter light and easy to pour. Quick enough for a weekday breakfast, and easy for kids to help with.

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