Pancakes with coconut milk

The best vegan pancakes with coconut milk. Because you can also make delicious homemade pancakes without an egg. The fat from the coconut milk makes the pancakes almost a bit crispy. Super tasty recipe for pancakes without egg!
LunchPancakes and waffles6-20 pancakes25 minutes preparation

This is what you need

Flaxseed whole2 heaped tbsp
Water4-6 tbsp
Wheat flour160 g
(celtic) sea saltpinch of
Plant-based milk (we used rice drink)100 ml
Coconut oil (deodorised)to cook in
Fresh fruitto taste
Maple syrup grade Ato tasteBaobab powderto tasteCoconut milk 80%200 ml
Baking powder1 tsp




Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Make the flax eggs. Grind the flaxseed into flour. If you don't a have spice grinder or a good blender, use broken flaxseed. Mix with the water and let Stand for approx. 10 minutes
  2. Sift the flour and baking powder over a mixing bowl. Add salt.
  3. Add the coconut milk and plant-based milk. Mix with a mixer (or with a whisk if you don't have an electric mixer).
  4. Add the linseed paste and mix again.
  5. The dough is a bit thicker than with non-vegan pancakes.
  6. Heat a little coconut oil in a frying pan. Spoon the batter into the pan and divide (with a spoon) over the pan, so that the pancake is not too thick.
  7. Reduce the heat to medium-low, so that the pancake can cook well.
  8. Serve the pancakes with fruit of your choice, a drizzle of maple syrup andpossibly. some sifted baobab powder.


  • This recipe is made with TerraSana coconut milk, which contains 22% fat.That is a big difference with, for example, flapper milk. Do you really alonefind coconut milk with a low fat percentage? Then play with the amounts of rice drink and coconut milk, until you have the correct batter thickness.