Rice Coconut Pancakes

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Delicious breakfast, ready for your table.

Like a lot of breakfast food, this recipe, at least in my humble opinion, can be used for dessert just as much as it can be used for breakfast. It’s sweet and yummy. It’s go good with you choice of complimentary ice cream (diary or not). I was thinking, it’d be great with that Coconut Vanilla Soy I had the other day. As a matter of fact, you could add some coconut nectar to the top and get that weird floral syrup + earthy taste to it. But I’d just add a drizzle, you don’t want to overpower anything. And keep in mind, even though it has a higher price than agave or honey, coconut nectar doesn’t have the high fructose content that most natural sweeteners have.

No matter what you top it with or when you decide to eat it, the recipe is basically the same, no matter what.  I’m going to post the more American version here. When I looked up just the words Rice, Coconut, Pancakes – I found several other entries from around the world! I was so excited! Most of them are vegan! Which means, more that I can have on my diet that I don’t have to be concerned over. I will definitely share them in the future. For now, try this one on –

Standard Rice Coconut Pancakes

Delicious breakfast, ready for your table.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 1 person
Calories: 31.5kcal
Author: Rachel Adams


  • 1 cup rice flour
  • 1 tsp baking powder
  • 1/8 tsp cinnamon
  • 1 tsp egg replacer powder
  • 2 tbsp water
  • 1 cup unsweetened coconut beverage or other nondairy milk
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 2 tbsp shredded coconut


  • Preheat your oven to 250°F and place a baking sheet in the oven. This is where you'll keep the finished pancakes warm until you're done and ready to serve.
  • In a mixing bowl, combine flour, baking powder, and cinnamon with a fork. In a separate mixing bowl, whisk together egg replacer powder with water and let it thicken. Sometimes I will put mine in the fridge for a minute. Next, add the coconut milk, melted coconut oil, and vanilla extract. Whisk this mixture until it’s combined. Add all of the liquid ingredients with the dry ingredients. Then add the shredded coconut. Remember, stir it all just a few times. You want it mixed but not overly so. If you over mix it, the pancakes won’t be as fluffy.
  • In a non-stick pan heated to medium, use a paper towel to spread a light coating of coconut oil on the surface (or you can use a spray. I prefer a spray). Scoop 1/4 cup of the pancake mixture into the pan for each pancake. You're looking for the surface to bubble on that pancake before you flip it. That way you know it’s good and done. Once it’s flipped it should only take a minute to finish off, maybe 2 if you want more browning.


I put a half-pat of vegan butter on the top of each pancake. Then, when I have the stack, I drizzle it with coconut nectar, shredded coconut, fresh berries, and powdered sugar to taste. You can also replace the coconut nectar with some fresh berry preserves if that is your thing. I think next time I may wind up trying the non-dairy coconut milk version of whipped cream I saw in the milk section of the grocery store. I bet that’d taste good, too!  


Calories: 31.5kcal

I’d love to see what you whipped up! Post it on Facebook or Instagram and tag @noobcuisine or use the hashtag #noobcuisine!


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