Coconut Pancakes
Sweet-salty griddled coconut pancakes with a salted coconut drizzle.
Ingredients
- 1 tin Coconut milk
- 120 g All-purpose flour
- 60 g Sugar
- 2 Scallions
- 3 tbsp Neutral oil
- ½ tsp Salt
Method
- Whisk the flour, sugar, and most of the salt with all but about 4 tbsp of the coconut milk into a thin, smooth batter; set the reserved 4 tbsp coconut milk aside for the topping.
- Wipe a thin film of the oil over a pan over medium heat and griddle small rounds of batter, in batches, until set and golden underneath — about 3 minutes per batch, roughly 8 minutes for all of them.
- While the rounds griddle, thinly slice the scallions.
- Stir a pinch of salt into the reserved coconut milk to make a quick salted-coconut topping.
- Scatter the sliced scallion over the warm pancakes, spoon the salted coconut milk on top, and serve warm.
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About Coconut Pancakes
These coconut pancakes are a quick, flat-griddle take on kanom krok, the beloved Thai street sweet traditionally cooked in a dimpled cast-iron pan that gives each little cake a crisp shell and a molten coconut centre. This simplified version keeps the flavor that defines the original — a coconut-milk batter griddled into small rounds and finished with a deliberately salted coconut topping — while trading the special pan for an ordinary skillet. The batter is sweetened and lightly salted, and a few spoonfuls of coconut milk are held back and seasoned with salt to spoon over at the end, so every bite hits that signature sweet-and-salty contrast.
The pleasure of kanom krok is exactly that push and pull: sweet, toasty pancake against a savoury coconut cream, with sliced scallion scattered over for a faint green sharpness that keeps the richness from cloying. Griddled until golden underneath, the rounds stay soft and coconut-scented inside. They're eaten warm as a snack or dessert, the kind of thing sold by the bagful at Thai markets and eaten straight away. Being made entirely from coconut milk, this version is naturally vegan, and it's fast — a thin, smooth batter and a hot pan are all it takes, no fermentation or specialty equipment required.
Coconut Pancakes: frequently asked questions
How many calories are in Coconut Pancakes?
A serving has about 494 calories — 5.8g protein, 44.8g carbs, 34.6g fat, 2.6g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Coconut Pancakes gluten-free?
As written, no — it contains All-purpose flour. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Coconut Pancakes take to make?
About 30 minutes start to finish, but only around 18 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
How many servings does Coconut Pancakes make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.