How to make it

  • Heat the skillet to medium heat while you are preparing the batter. (You don't want the skillet too hot; due to the thickness of the batter, they take a little while longer to cook than regular pancakes, so too hot will result in burning the edges and a raw middle.)
  • Combine the dry ingredients.
  • Mix in the coconut milk and oil until the batter is smooth.
  • Make sure that the skillet is hot, water will sizzle and jump if you put just a drop on.
  • Pour pancakes to the size that you prefer. I use a serving spoon or a ladle to do this. Because this batter is thick, you may have to even out the cake with the back of your spoon, this also makes it difficult to get perfectly round cakes. .
  • When bubbles start forming around the edges, cover the cakes with a lid for thirty seconds to a minute; this will stiffen up the top of the batter just enough so it doesn't drizzle off when you flip it.
  • When the pancake has bubbles throughout, flip it. Depending on how thick your cake is, you might not get a lot of bubbles.
  • Cover with the lid again for at least part of the time, so that you ensure cooking throughout.
  • When cut, the cakes will be dense, but should not be sticky in the middle.
  • Serve and enjoy!
  • If you are making a larger batch to serve, you can put the cakes on a cookie sheet and cover with tin foil and keep them in an oven set to warm.

Reviews & Comments 7

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    " It was good "
    spanglish ate it and said...
    I love this recipe. I add mashed banana to it and some water to thin it out. I then spread thin on a hot iron skillet, almost like a crepe or Swedish pancake... My kids love them! For more recipes (especially muffins ad breads) that are GF, EF, CF, go to http://glutenfreegoddess.blogspot.com/p/site-index.html

    Try the Banana Chocolate chip bread! (Although I add pecans instead)
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  • Mitchell5 3 years ago
    Does anyone have a recipe like this for muffins? (Gluten-free, dairy-free, egg-free, soy-free, corn-free.)Say with blueberries and poppy-seeds? I was diagnosed w/ Celiac and Ulcerative Colitis 6 years ago, but totally stopped baking after that. Now I need to seriously de-tox my liver due to an extreme and rare allergic condition, and need some serious help with recipes!! Thank-you for any you can provide. ;)
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  • Mitchell5 3 years ago
    I need gluten-free, dairy-free, egg-free, corn-free, soy-free recipes - so this looks great. But I don't know how I do with coconut yet, asmuch as I love coconut milk. Does Rice milk work as well here. Many thanks - can't wait to try.
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  • jerzeegal 3 years ago
    I will definitely try this recipe, but I will use coconut oil and honey instead. I just learned that I have Celiac Disease and I'm searching out healthy gluten free recipes.I have a Whole Foods Market, Trader Joe's and anothe health food market near me, so I can get most otems that I need. Amazon.com also sells groceries and they carry a lot of natural and organic food products.
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    " It was excellent "
    nadaism ate it and said...
    Great recipe for a skimpy cook that I am. Just wondering if I could use gluten free SR flour. Will let you know if it works out. Blessings for Easter :)
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  • beckysue 5 years ago
    Thanks for this recipe! Only had whole buckwheat and had to grind the groats in the coffee grinder, so I pre-soaked them for a few mins in water and honey. (Whole grains are moisture hogs!) So I used 1/4 cup of soy milk instead of the coconut milk. They turned out GREAT. The covering with a lid twice really avoids raw/burned hockeypucks.
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  • elsepeth27 6 years ago
    I'll have to try yours! Thanks, I hope you enjoy it! :)
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  • maggiehc 6 years ago
    I have a decent blueberry buckwehat pancake recipe but can't wait to try yours with the coconut milk in it!
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